Garlic Rice
User Reviews
4.9
Garlic Rice
Description
Garlic Rice begins by sautéing minced garlic and achiote powder in neutral oil to infuse the oil with aromatic and color qualities that tint the rice a warm yellow. Uncooked long-grain white rice is added and coated evenly with the seasoned oil. The rice cooks in vegetable broth, absorbing flavors while steaming to a fluffy texture. The optional orange zest introduces a delicate citrus note that lifts the overall flavor.
The dish emerges with each grain tender and separate due to the gentle steaming phase post-boil, which evaporates excess moisture and allows the rice to finish cooking evenly. The garlic provides savory depth, balanced by the earthiness of achiote, a spice blend used commonly in Latin American cooking, making this rice distinctive in flavor and appearance.
This rice pairs well with seafood, poultry, or vegetable dishes and can enhance everyday meals with its aromatic qualities. Proper rinsing of the rice before cooking helps avoid clumping and ensures a light texture.
Keeping the lid closed during cooking and allowing the rice to steam after heat is off are key steps for a fluffy and well-cooked dish. The garlic should be softened but not browned for best flavor.
Ingredients
- ¼ cup neutral oil your choice
- 1 tablespoon achiote powder
- 1 small garlic peeled and minced, head
- 2 cups long-grain white rice
- 3 ½ cups vegetable broth
- salt to taste
- orange optional, zest
Instructions
- In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning).
- Add uncooked rice to the pot. Stir until rice is evenly coated with oil.
- Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.
- Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.
Notes
- Rinse rice thoroughly to reduce excess starch for fluffier grains.
- Avoid lifting the lid during cooking to ensure even steam cooking.
- Allow the rice to steam after cooking to evaporate residual moisture for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 419mg | 17% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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