Best Gult Coast Style White Rice Pilaf Recipes

Gulf Coast-Style White Rice Pilaf (Arroz Blanco) image

Provided by cookiedog

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish

Steps:

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
Fluff the rice with a fork and sprinkle with the chopped parsley.

Nutrition Facts : Calories 219.4, Fat 4.1, SaturatedFat 0.6, Sodium 222.7, Carbohydrate 39.6, Fiber 1.6, Sugar 0.7, Protein 4.8

White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

1 1/2 tablespoons vegetable oil
1 cup long grain white rice
1 small onion, finely diced
2 cups hot vegetable or chicken broth, preferably homemade
1/2 teaspoon salt
3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
1 cup fresh or thawed frozen corn kernels
1/2 cup Mexican queso fresco or feta cheese
1/2 bunch flatleaf parsley, leaves only, finely chopped

Steps:

In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.

GULT-COAST-STYLE WHITE-RICE PILAF image

Yield 6 - 8 servings

Number Of Ingredients 7

1 1/2 tablespoons oil
1/1/2 cups white rice
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 13/4 cups chicken broth
1 teaspoon salt
3 tablespoons coarsely chopped flat-leaf parsley for garnish

Steps:

Preheat oven to 350. Set a medium (3 qt) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky white, about 5 minutes. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and salt. Stir a few times, then let mixture come to a full boil. Cover the pan and set on a rack in the middle of the over. Bake 25 minutes. Remove from oven and let stand 5 minutes. Fluff with a fork and sprinkle with chopped parsley.