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Recipe Name: Arroz Blanco Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Longgrain unconverted white
6 Tablespoon(s) Vegetable oil
1 White onion, finely chopped
2 Cloves Garlic, peeled and
7 Cup(s) Water
Pour hot water over the rice and let it stand for about 10 minutes.
Drain the rice and rinse well in cold water. Let the rice drain for a
few minutes. In a mediumsize saucepan with a tightfitting lid, heat
the oil over a mediumlow heat. Add the onion and garlic and cook until
translucent, stirring constantly. Add the rice and cook just until the
grains are coated with the oil. Add the water and cook, uncovered,
over a medium heat until the liquid has been absorbed and small air
holes appear on the top of the rice. Do not stir. Wrap the lid of the
saucepan with a small terry cloth dish towel. Place the lid tightly
over the saucepan so that none of the steam can escape. Set aside in a
warm place for about 20 to 30 minutes, so that the rice can continue
to cook and the grains expand. Stir the rice well before serving.
Yield: 8 to 12 servings Recipe By :TOO HOT TAMALES SHOW #TH6281
Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:16:35
-0500 From: Meg Antczak <>

Nutrition (calculated from recipe ingredients)
Calories: 972
Calories From Fat: 899
Total Fat: 101.4g
Cholesterol: 58.8mg
Sodium: 1096.6mg
Potassium: 301.9mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 14.1g

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