Garlicky White Rice

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a calorie-free alternative, while chicken broth is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is more budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is a cost-effective substitute.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

No cheaper alternative available.

Heat the broth or water in a small saucepan until steaming; stir in salt if using unsalted broth. Cover and keep warm.

Heat the oven to 350 degrees.

In a large (6-quart), heavy Dutch oven or saucepan with a tight fitting lid, heat the vegetable oil over medium.

Add the rice and onion and stir almost continuously for a minute or so.

Continue to fry the rice and onion, stirring occasionally, until the rice has turned milky-white, about 7 to 8 minutes.

Stir in the chopped garlic.

Add the lime juice to the simmering broth and immediately add the broth to the rice.

Scrape any stray kernels from the sides of the pot, cover and bake in the oven for 25 minutes.

Remove the pot from the oven, and gently spread the rice out on a rimmed baking sheet to cool completely.

When it’s time to serve, cover the baking sheet with foil and reheat in a 325 degree oven until the rice is warm.

Scoop the rice into a shallow serving dish, garnish with the chopped parsley and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level: