Arroz blanco

Arroz blanco is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains roughly 7g of protein, 8g of fat, and a total of 414 calories. This recipe serves 4 and costs 49 cents per serving. A few people made this recipe, and 50 would say it hit the spot. If you have garlic, olive oil, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Casaveneracion. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Similar recipes include Stuffed Poblano Chiles in White Rice (Arroz Blanco con Chiles Rellenos de Queso), Sangria Blanco, and Sangría Blanco.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

3 cloves of garlic, minced

2 tbsps. of olive oil (doesn't have to be extra virgin)

1 onion, chopped

finely sliced onion leaves and snipped cilantro, to garnish

2 c. of long-grain rice (don't rinse)

about 1 tsp. of salt

Equipment:

frying pan

rice cooker

Cooking instruction summary:

InstructionsHeat a frying pan. Pour in the olive oil and heat gently.Add the garlic and onion. Cook over medium-low heat until softened and aromatic.Pour in the rice.Cook, stirring, until every grain of rice is coated with oil.Transfer everything into the rice cooker. Add the salt. Pour in about three cups of water, or whatever amount you customarily use. The amount of water will, of course, depend on how soft you want your rice as well as on the rice variety; some varieties do require more water than others. Turn on the rice cooker and let it do its job.When the rice is done, fluff with a fork before transferring to a platter.Sprinkle onion leaves and cilantro over the rice and serve hot.

 

Step by step:


1. Heat a frying pan.

2. Pour in the olive oil and heat gently.

3. Add the garlic and onion. Cook over medium-low heat until softened and aromatic.

4. Pour in the rice.Cook, stirring, until every grain of rice is coated with oil.

5. Transfer everything into the rice cooker.

6. Add the salt.

7. Pour in about three cups of water, or whatever amount you customarily use. The amount of water will, of course, depend on how soft you want your rice as well as on the rice variety; some varieties do require more water than others. Turn on the rice cooker and let it do its job.When the rice is done, fluff with a fork before transferring to a platter.Sprinkle onion leaves and cilantro over the rice and serve hot.


Nutrition Information:

Quickview
413k Calories
7g Protein
7g Total Fat
77g Carbs
9% Health Score
Limit These
Calories
413k
21%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
77g
26%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
587mg
26%

Get Enough Of These
Protein
7g
14%

Manganese
1mg
54%

Selenium
14µg
21%

Phosphorus
117mg
12%

Copper
0.22mg
11%

Vitamin B6
0.21mg
11%

Vitamin B5
0.99mg
10%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Zinc
1mg
7%

Fiber
1g
7%

Magnesium
26mg
7%

Vitamin B1
0.08mg
5%

Iron
0.88mg
5%

Vitamin K
4µg
5%

Potassium
156mg
4%

Calcium
36mg
4%

Vitamin C
2mg
3%

Vitamin B2
0.06mg
3%

Folate
12µg
3%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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