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Venezuelan White Rice (Arroz Blanco Venezolano)

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

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

Nutrition 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

How to Make It

  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.