Venezuelan White Rice (Arroz Blanco Venezolano)

recipe
Introduced by the Spanish, rice is a common starch in South America and the Caribbean. The sautéed aromatics make this a natural partner with earthy Simple Black Beans, but it is an appropriate side at any Venezuelan meal.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 232
Caloriesfromfat 9 %
Fat 2.4 g
Satfat 0.2 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 4.3 g
Carbohydrate 48.7 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 202 mg
Calcium 10 mg

Ingredients

1 tablespoon canola oil
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 garlic clove, minced
4 cups water
1/2 teaspoon salt
2 cups uncooked long-grain white rice

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add 4 cups water and salt; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes before serving.

Maria Baez Kijac,

Cooking Light

June 2008
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