05/01/2010
Arroz Blanco Tabasqueño (White Rice from Tabasco)
Rice / All Seasons / Diana Kennedy / Serves: 4


1 cup long grain white rice
1/4 cup vegetable oil
approximately 2 cups water
2 small garlic cloves, roughly chopped
1/2 green bell pepper, seeds removed and very thinly sliced
salt to taste





Notes:

We replaced the bell pepper with Poblano Chile.
Served as a separate course (sopa seca) often topped with salsa de chile.

Source:

Diana Kennedy
My Mexico
pp.326-327


Rinse the rice well and drain, shaking the strainer well to get rid of excess water.
Heat the oil in a heavy pan at least 8 cm deep.
Add the rice and stir well so the grains of rice are well impregnated with the oil.
Put 1/4 cup of the water in a blender, add the garlic, and blend until smooth.
When the rice turns golden and it sounds brittle, add the blended garlic and bell pepper and continue frying, stirring from time to time to avoid sticking.
Add the remaining water with salt, cover, and cook over medium heat until all the water has been absorbed and the rice is tender.
Leave over a very low heat for another 5 minutes, then set aside, still covered, in a warm place to finish steaming in its own heat.