Arroz Blanco

Directions

1. 1

   Jim Vorheis 1 1/2 c Unconverted long-grain rice 1/3 c Safflower oil, melted -chicken fat, or melted lard 3 tb Finely chopped white onion 1 G

2. 2

   Stir once and leave to soak for 10 minutes

3. 3

   Drain, rinse in cold water, and drain again

4. 4

   Heat the oil in a heavy pan

5. 5

   Give the rice a final shake and stir into the fat

6. 6

   Fry over medium heat for about 5 minutes, stirring almost continuously

7. 7

   Add the onion and garlic and continue frying until the rice is just turning a pale gold and the onion is transparent - about 3 to 5 minutes

8. 8

   Pour in the broth and, if used, the vegetables and parsley or fresh chilies, add salt to taste, stir once again for the last time, and cook