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Name: Arroz Blanco
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 c Longgrain unconverted white; 6 tb Vegetable oil; 2 Cloves garlic,; peeled and; 1 md White onion,; finely chopped; 7 c Water

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INGREDIENTS

3 c Longgrain unconverted white
6 tb Vegetable oil
2 Cloves garlic,; peeled and
1 md White onion,; finely chopped
7 c Water

INSTRUCTIONS

Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes. In a mediumsize saucepan with a tightfitting lid, heat the oil over a mediumlow heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand. Stir the rice well before serving. Yield: 8 to 12 servings Recipe By :TOO HOT TAMALES SHOW #TH6281 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35 -0500 From: Meg Antczak

NOTES

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Arroz Blanco

3 c Longgrain unconverted white
6 tb Vegetable oil
2 Cloves garlic,; peeled and
1 md White onion,; finely chopped
7 c Water

Pour hot water over the rice and let it stand for about 10 minutes. Drain  the rice and rinse well in cold water. Let the rice drain for a few  minutes.    In a mediumsize saucepan with a tightfitting lid, heat the oil over a  mediumlow heat. Add the onion and garlic and cook until translucent,  stirring constantly. Add the rice and cook just until the grains are coated  with the oil.    Add the water and cook, uncovered, over a medium heat until the liquid has  been absorbed and small air holes appear on the top of the rice. Do not  stir.    Wrap the lid of the saucepan with a small terry cloth dish towel. Place the  lid tightly over the saucepan so that none of the steam can escape. Set  aside in a warm place for about 20 to 30 minutes, so that the rice can  continue to cook and the grains expand. Stir the rice well before serving.    Yield: 8 to 12 servings  Recipe By     :TOO HOT TAMALES SHOW #TH6281    Posted to MC-Recipe Digest V1 #305    Date: Sat, 16 Nov 1996 09:16:35 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (884g)
Recipe Makes: 1 Servings

Calories: 482
Calories from Fat: 482 (100%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 34.5g
	Polyunsanturated Fat 15.3g
Cholesterol 0mg		0 %
Sodium 24.9mg		1 %
Potassium 8.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 482

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