Sunday, April 12, 2009

Arroz Blanco

Servings: 6

2 oz of olive oil
2-1/2 cups rice
4 to 4-1/2 cups boiling water
2 teaspoons salt
Add olive oil, water, rice and salt. Bring to a boil, reduce the heat to a simmer, and cook until the liquid evaporates. Cover and cook over very low heat for 20 minutes, stirring after 10 minutes.

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