Arroz blanco con un toque de mantequilla, cebolla y ajo 
White Rice with a Touch of Butter, Onion, and Garlic
Cooking Instructions
- 1
Rinse the rice until the water runs clear.
- 2
Add the rice to the pot to dry out the moisture from the water.
- 3
Add the oil and fry until the rice changes color from white to beige.
- 4
Meanwhile, blend the onion, butter, and garlic with the water.
- 5
Once the rice is ready, pour in the water, check the salt, and cover. Lower the heat as much as possible and do not uncover for about 20 minutes.
- 6
Many say not to uncover the rice pot... this is very true. I also recommend using an aluminum pot with a ceramic coating to prevent sticking. I use one with a transparent lid to avoid uncovering and checking it.
- 7
Listen to your rice; when the liquid is almost gone, you'll hear it stop bubbling. At that moment, turn off the heat and do not move or uncover it until 5 minutes later, and it's ready!
- 8
This is how our rice looks after letting it rest.
- 9
More tips: if you boil pasta, vegetables, chicken, or beef, you can also use that in place of water with the same measurements. Just make sure it doesn't get too salty, and you're all set!
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