Venezuelan White Rice (Arroz Blanco Venezolano)

Introduced by the Spanish, rice is a common starch in South America and the Caribbean. The sautéed aromatics make this a natural partner with earthy Simple Black Beans, but it is an appropriate side at any Venezuelan meal.

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients

• 1  tablespoon  canola oil
• 1/2  cup  finely chopped onion
• 1/2  cup  finely chopped red bell pepper
• 1  garlic clove, minced
• 4  cups  water
• 1/2  teaspoon  salt
• 2  cups  uncooked long-grain white rice

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add 4 cups water and salt; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes before serving.

Nutritional Information

Calories:

232 (9% from fat)

Fat:

2.4g (sat 0.2g,mono 1.4g,poly 0.7g)

Protein:

4.3g

Carbohydrate:

48.7g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

2mg

Sodium:

202mg

Calcium:

10mg