HOW TO MAKE ARROZ BLANCO CON MANTEQUILLA AJO & CEBOLLA l EASY RECIPE l WHITE RICE l MICHELLE RIVERA

Chop garlic.

Chop onion into julienne (half moons).

Heat up a pan and add butter.

Add chopped onion to the pan and sauté until transparent.

Add chopped garlic to the pan and sauté until fragrant.

Add washed rice to the pan and stir to coat in the butter and onion mixture.

If using, add corn to the rice and mix.

Add 1 tablespoon of chicken bouillon to the rice and mix well.

Pour in 2 cups of water or chicken stock.

Cover the pan with a plate (if the lid is missing) and set to the lowest heat.

Cook for 20 minutes without uncovering the pan.

After 20 minutes, check if the rice is ready by inserting a fork; if no water is visible, it's done.

Let the rice sit for an additional 5 to 10 minutes before fluffing.

Equipment Needed