Mexican White Rice - Arroz Blanco Mexicano

Ingredients

1 cup (200 grams) Valle Verde brand long-grain rice 
2 tablespoons of extra-light olive oil oil

2-1/2 cups hot water

2 teaspoons "Better Than Bouillon" concentrated broth, (see note)

1/3 small onion, cut to keep the root 
2 big garlic cloves, whole

1/2 teaspoon Morton Kosher salt

2 cilantro sprigs
1 serrano pepper, cut lengthwise in the center without cutting the ends

Juice of 1/2 lime

Optional

1/2 green bell pepper cut into slices

1/2 cup frozen corn

1/2 cup frozen peas

1 small carrot finely chopped

Directions

1. To remove the starch from the rice, add it to a colander and rinse under lukewarm water until the water comes clean, and set aside to drain.

2. Microwave the water for about 3 minutes. Add the chicken bouillon the hot water and stir to disolve it. Set aside.

3. Place a medium pot over medium heat and add the oil. When the oil is hot, add the rice and stir continuously until the grains separate and start to make a cracking sound. Don't allow the rice to brown. 

4. Carefully pour the hot chicken broth and add the rest of the ingredients and blend. Once the mixture starts to simmer, place a lid on the pot and bring the heat to low-medium. 

5. Cook for about 25 minutes or until the rice is cooked and all the liquid has been absorbed. Use a knife or fork to gently move the rice in order to see the bottom of the pan. Turn off the heat and allow the pot to cool. Once cold, remove the cilantro sprigs, onion, and garlic, and use a fork to fluff the rice. 

Notes

Chicken broth. Don't use Knorr Suiza chicken powder because it will turn the rice yellow.