(White Rice)

Recipe origin: Mexico

Technically a sopa seca, or dry soup, this dish is often served before the main course.

Ingredients

• ¼ cup vegetable oil
• 1 medium onion, peeled and chopped
• 1 clove garlic, peeled and crushed
• 1 cup white rice (uncooked)
• 2 cups chicken broth or stock (canned is fine, 2 cups equals 16 ounces)

Procedure

1. In large skillet, heat oil over medium heat for about 1 minute.
2. Add the onion and garlic and cook until the onion is golden but not brown.
3. Add rice and mix ingredients together well. Cook rice for about 5 minutes.
4. Add broth and reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally.
5. Serve the rice when all the liquid has been absorbed.