Title: Arroz blanco
 Categories: Mexican, Rice
      Yield: 6 Servings
 
           Jim Vorheis
  1 1/2 c  Unconverted long-grain rice
    1/3 c  Safflower oil, melted
           -chicken fat, or melted lard
      3 tb Finely chopped white onion
      1    Garlic clove, peeled and
           -finely chopped
  3 1/2 c  Light chicken broth,
           -approximately
      1 c  Fresh corn kernels or 1/3
           -cup carrot rounds
           Plus 1/2 cup fresh peas
           -(optional)
      1    Parsley sprig
      2    Whole chilies serranos
           Sea salt to taste
           White Rice
 
  Put the rice into a bowl and cover with very hot water. Stir once and
  leave to soak for 10 minutes. Drain, rinse in cold water, and drain
  again.
  
  Heat the oil in a heavy pan.  Give the rice a final shake and stir
  into the fat.  Fry over medium heat for about 5 minutes, stirring
  almost continuously.  Add the onion and garlic and continue frying
  until the rice is just turning a pale gold and the onion is
  transparent - about 3 to 5 minutes longer.
  
  Pour in the broth and, if used, the vegetables and parsley or fresh
  chilies, add salt to taste, stir once again for the last time, and
  cook over fairly high heat, uncovered, until all the broth has been
  absorbed and air holes appear in the surface. Cover the surface of
  the rice with a towel and lid and continue cooking over very low heat
  for 5 minutes more. Remove from the heat and set aside in a warm
  place for the rice to absorb the rest of the moisture in the steam
  and swell ~ about 15 minutes. Dig gently to the bottom and test a
  grain of rice. If it is still damp, cook for a few minutes longer.
  If the top grains are not quite soft, then sprinkle with a little
  more hot broth, cover, and cook for a few minutes longer.
  
  Before serving, turn the rice over from the bottom so that the
  flavored juices will be distributed evenly.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis