Aromatic with just a hint of seasoning, Mexican-style white rice, cooked in chicken broth with a bit of lime juice for tang, is the perfect accompaniment for fried and grilled chicken dishes.
The starchiness of rice is inversely proportional to the length of the grain. Short-grain rice is starchiest; long-grain rice the least starchy (read more about rice).
Successfully cooking Mexican-style white rice requires a rice variety that’s least starchy so that the grains don’t clump together after cooking. Basmati was used in this recipe but most long-grain rice varieties should be good.
Mexican-style White Rice
One of the few times that we cooked a Mexican dish the authentic way. Based on a recipe by Rick Bayless.
Ingredients
- 3 cups chicken bone broth
- salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 ½ cups rice
- 2 ½ tablespoons lime juice
- 2 to 3 tablespoons chopped parsley
Instructions
- Heat the chicken bone broth until simmering then turn off the heat. If unseasoned or underseasoned, add enough salt for proper flavor.
- Heat the olive oil and butter together in a pan.
- Add the rice and chopped onion.
- Cook, stirring, until the rice turns opaque, about four minutes (do not allow to brown).
- Stir in the garlic and cook until aromatic.
- Pour in the hot broth and lime juice, and stir.
- Set the stove to the lowest setting, cover the pan and let the rice absorb the liquid for about 15 minutes before turning off the heat.
- With a fork, fluff up the rice then cover the pan and allow the rice to cook in the steam for another five minutes.
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