ARROZ ala MANTEQUILLA aka Mexican White Rice
Directions
- 1Melt 4 tablespoons of butter in a pan over medium heat.
- 2Add 1 and a half cups of white rice to the melted butter and mix it in.
- 3Allow the rice to cook for 5 minutes, ensuring it doesn't toast, just gets mixed with the butter.
- 4Add 1/4 of an onion and mix it in, allowing it to cook.
- 5After 5 minutes, add half a cup of corn and mix it.
- 6After about 30 seconds, add chicken bouillon and half a teaspoon of garlic salt.
- 7Once mixed, add three cups of water.
- 8Bring the mixture to a simmer.
- 9Once it simmers, taste the liquid and adjust seasoning if needed.
- 10Add green onions and cilantro.
- 11Reduce the heat to the lowest setting, cover the pan, and allow it to cook for 20 minutes.
- 12After 20 minutes, fluff the rice and allow it to rest for 5 minutes before serving.
Ingredients
- 4 tbsp butter
- 1.5 cup long grain rice
- 0.25 onion
- 0.5 cup corn or mixed veggies
- 2 tsp chicken bouillon
- 0.5 tsp garlic salt
- 3 cups water or chicken broth
- 1 serving love
- 0.33 Cup Green onions
- 1 Pinch Cilantro
Equipment
pan
Tips
- Make sure not to toast your rice; you just want it to get nice and mixed with the butter.
- The rice is done cooking with butter when it no longer sticks to each other.
- Taste the liquid once it simmers and adjust seasonings if needed.
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