Arroz Clásico

   This is the rice dish most requested by my family. It is easy to put together and the rice cooks while the rest of dinner comes together. The seasonings have changed as the children grew up and still it remains a favorite (basil, marjoram, and savory have replaced plain parsley). Rita is in Texas for the holidays and we had this with roasted chicken and green beans last night.

Arroz Clásico
1/4 cup vegetable oil
1 onion, thinly sliced
1 cup converted rice (plain white or brown is OK, cooking time varies)
2 cups hot broth
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon savory
1/2 cup freshly grated Parmesan cheese

   Heat the oil in a skillet over moderate heat. Add onion and cook until it is wilted. Then add the rice and cook until each grain of rice is golden yellow in color. Some grains will begin to brown and some of the rice starch will be sticking to the bottom of the pan. Drain excess oil if necessary.

   Add the broth, basil, marjoram and savory. I usually use 2 cups of water with 1 tablespoon of gluten-free broth concentrate and that takes care of the seasoning. You may need to add salt and pepper to taste.  Simmer covered for 20-25 minutes until the liquid is absorbed. Turn off the heat. Add the cheese, stir well, and allow it to mellow until the cheese is melted.

   There was rice leftover with just three of us for dinner and I plan to mix it with some leftover butternut squash for lunch.

   A Holiday special of note: Ricki at Diet, Dessert, and Dogs is giving away a cookbook, your choice. So get over there and register for Festive Freebies 2: Reader’s Choice Cookbook Giveaway .

Mom and Rita!

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2 Comments »

  1. Ricki said

    Sounds great–perfect as a base with veggies.

    Hope you both have a wonderful holiday season! 🙂

  2. […] colander, green living, Kitchen Gadgets, kitchen sink, manual kitchen tools    We had Arroz Clásico as side with dinner tonight. Heading off to do errands I decided to leave myself a ‘breadcrumb’ […]

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