You can serve standard white rice with the chiles, but I prefer this dish that I learned from my father. It takes a bit more time to prepare, but the results are tender, flavorful rice that is much more than a "filler".
- 1 3/4 cups of white rice
- 2T olive oil or butter
- 1 medium yellow onion
- 1 large cloves garlic
- Salt and pepper, to taste
- 4 Cups of chicken stock
- 1 Cup of frozen corn
Measure 1 3/4 C rice into a bowl.
Cover the rice with warm tap water.
Let it sit for 30 minutes.
While the rice is soaking, chop a medium onion and a clove of garlic.
Drain rice in a colander or sieve with cool water and rinse until the water runs clear. Shake out the excess water.
Now, heat 2 - 3 T of butter, enough to coat the bottom of the pot you're going to use for the rice. Toss in the garlic and onion, and stir until the onion begins to become translucent.
Stir in the rice using a wooden spoon. We want to coat the rice with oil and pan fry it until it becomes golden. This usually takes about 3 minutes, constantly stirring. What we don't want, is for our rice to burn.
Add the 4 C of chicken broth to the pot and 1 C of frozen corn. Give a stir. Cook over a moderate heat until most of the liquid is absorbed by the rice.
Now, turn off the flame, and cover the pot. Let the rice stand for 30 minutes. Serve!