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.

How to Make It

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.

Ratings & Reviews

veryslowcook's Review

January 25, 2012
Good side dish, although I prefer the Mexican white rice version where the rice is sauteed in oil briefly before adding broth. Served with homemade pork tamales.

eltaylo's Review

June 08, 2009