Gult Coast Style White Rice Pilaf Recipes

GULT-COAST-STYLE WHITE-RICE PILAF

GULT-COAST-STYLE WHITE-RICE PILAF image

Yield 6 - 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons oil
1/1/2 cups white rice
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 13/4 cups chicken broth
1 teaspoon salt
3 tablespoons coarsely chopped flat-leaf parsley for garnish

Steps:

Preheat oven to 350. Set a medium (3 qt) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky white, about 5 minutes. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and salt. Stir a few times, then let mixture come to a full boil. Cover the pan and set on a rack in the middle of the over. Bake 25 minutes. Remove from oven and let stand 5 minutes. Fluff with a fork and sprinkle with chopped parsley.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Gulf Coast-Style White Rice Pilaf (Arroz Blanco) image

I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless.

Provided by cookiedog

Categories Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish

Steps:

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
Fluff the rice with a fork and sprinkle with the chopped parsley.

Nutrition Facts : Calories 219.4, Fat 4.1, SaturatedFat 0.6, Sodium 222.7, Carbohydrate 39.6, Fiber 1.6, Sugar 0.7, Protein 4.8

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