White Rice (Arroz Blanco)

Elena's Secrets of Mexican Cooking, 1973

45 minutes — 4 Servings

Ingredients

1⁄4	cup	oil
1	cup	uncooked rice
1	small	onion (minced)
2 1⁄2	cup	chicken broth (boiling)
1	tablespoon	parsley (minced)
		salt and pepper (to taste)

Instructions

Fry rice in oil but do not brown. Remove excess oil, add onion, boiling broth, and parsley. Season, cover, and simmer for about 30 minutes or until all broth is absorbed.