Mexican Food Recipes

It's called Arroz Blanco and here's the recipe:

Ingredients
2 1/2 cups chicken broth or water
salt
2 tablespoons vegetable oil or olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic clove, peeled and finely chopped
1 tablespoon fresh lime juice
3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Directions
*In small saucepan or microwave oven, heat broth or water until steaming.
*Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
*Cover and keep warm.
*In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
*When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
*Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
*Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
*Cover and cook over the lowest heat for 15 minutes–temperature should be low enough that only the slightest hint of steam escapes lid.
*Remove pan from heat and let stand covered for 5 minutes.
*Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
*When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
References :

cups white rice, soaked for 20 minutes in warm water
1 small onion, peeled and chopped
3 cloves of garlic, peeled and finely chopped
4 1/2 cups water
1/8 cup oil
1/2 small chile (jalapeno or serrano work well) seeded and finely chopped (optional)
1/3 cup peas , frozen (optional)
1/3 cup carrots, frozen, chopped (optional)
1 /2 teaspoon salt
PREPARATION:
After soaking, to remove the starch from the rice, rinse until water runs clear.
In a large saucepan, add rice, garlic, onion and chile. Saute over medium heat until rice starts to slightly brown, about 10 minutes.

Add in water and vegetables and bring to a boil.
Cook uncovered for 10 minutes, then cover and reduce heat to medium-low and simmer for another 10 minutes. Check rice and simmer for an additional 5 minute if neccesary
References :