By Liliana Moyano for Shine LatinaArroz blanco
Growing up, abuelita was known for making the best arroz blanco. Her white rice was delicious by itself; it didn't need any beans or protein to go with it. You could tell the rice was ready by the aroma traveling from the kitchen to every room of the house. My father and I would sneak into the kitchen for a bowl before lunchtime, but my grandma quickly caught on and started hiding her coveted grains.
Her secret to the perfect rice was very simple- she's add a couple of drops of lime juice before cooking. The lime coaxed the grain to open perfectly and absorb the flavor of garlic, onion and condiments. Another great tip? Adding seasoned water beforehand. This step adds flavor to every grain. Enjoy!Garlic, olive oil and an onion to cook the rice
7 tbsp. olive oil
4 garlic cloves, whole
½ white onion, chopped
2 cups white rice
2 ¼ cups water
3 drops of lime juice
1 tsp. salt
1 tsp all purpose seasoning
Try this dish with my quick and easy tuna ceviche
Add the olive oil to a pot set at medium heat. After heating the oil for three minutes, add the garlic cloves and chopped onion; cook until golden and add rice. Immediately after, add two cups of water and stir well. Lower the heat to medium-low and bring the water to soft boil. Once the rice looks dry, add in ¼ of water mixed with the salt and all-purpose seasoning. Mix well, and once the juices simmer add in the lime juice. Cover the rice, and finish cooking on low for 20 minutes. The rice will puff perfectly with a smooth texture and delicious flavor.