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Venezuelan White Rice (Arroz Blanco Venezolano)

Venezuelan White Rice (Arroz Blanco Venezolano)

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.

Cooking Light JUNE 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 9%
  • Fat: 2.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.3g
  • Carbohydrate: 48.7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 202mg
  • Calcium: 10mg
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