What many Americans think of as Mexican rice, the kind stained red with tomatoes, is not the most common rice served in Mexico. Instead many people eat Arroz Blanco, or white rice, like the one described in this recipe.

In Mexico, white rice is cooked like a pilaf, which means the rice is stir-fried in oil before liquid is added. This initial step keeps the grains separate, preventing gumminess. The Spanish introduced rice to Mexico, and this method demonstrates the Arab influence on Spain, as the pilaf developed in the Middle East.

Don’t eat just because it's authentic, though! Try it because it's such a good accompaniment for so many Mexican favorites and because it holds its own in terms of flavor. And though serving rice and beans side-by-side on a plate is not authentic, I am still a fan!

Recipe

1 tablespoon vegetable oil
1 cup medium- or long-grained white rice
2 cloves garlic, minced
2 cups chicken broth or water
Salt to taste

1. Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring frequently, for 5 minutes, or until rice turns white and opaque. Do not let rice brown. Add garlic and stir until fragrant, about 10 seconds.

2. Add broth or water all at once, along with about 1/2 teaspoon salt, and bring to a boil. Reduce to a simmer over low heat, cover, and let cook until rice is tender and liquid is absorbed, about twenty minutes.

3. Remove from heat and let stand 5 minutes. Fluff with a fork and serve hot.

Serves 4