When plain white rice just won’t do, consider this emboldened version: Cooked with onion, garlic, and chicken broth, it’s ideal for serving with Tinta’s Double-Pork Black Beans and Mojo Roast Pork as part of a full Noche Buena feast, and packs plenty of flavor on its own.
Recipe information
Yield
6–8 servings
Ingredients
3
1
3
1
1
3
4½
Need to make a substitution?
Preparation
Step 1
Heat 3 Tbsp. extra-virgin olive oil in a heavy medium saucepan over medium. Add 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion is softened, 5–7 minutes. Add 1 bay leaf and 3 cups long-grain white rice, rinsed; cook, stirring, until grains are coated in oil, about 30 seconds.
Step 2
Pour in 4½ cups low-sodium chicken broth and stir once. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15–20 minutes. Remove from heat, uncover, and let sit to allow excess moisture to evaporate, 5–10 minutes.
Step 3
Fluff rice with a fork; pluck out and discard bay leaf. Transfer to a shallow bowl to serve.