Arroz con Cebolla

Arroz con Cebolla

I love making “arroz con cebolla”. It is one of those rice dishes that I could eat all the time. I try to eat as little rice as I can but this is certainly a personal favorite. Check out my recipe for “arroz con cebolla” at Nibbledish.

Ingredients

  • 1 cup of finely diced onions
  • 1 teaspoon of finely chopped garlic
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of salt
  • 1 teaspoon of Goya Adobo without pepper (http://www.goya.com/english/product_subcategory/Condiments/Adobo)
  • 2 cups of long grain rice
  • 1 can of onion soup
  • water

How to make Rice with Onions (Arroz con Cebolla)

  1. In a pot heat olive oil.
  2. When oil is hot add the onions and garlic.
  3. When onion starts to look translucent add salt and adobo.
  4. Turn the heat off and add rice. Mix well so that rice gets coated with the oil in that pan.
  5. In another bowl add the onion soup -whatever size you have is ok- and add enough water to make it to 4 cups of liquid.
  6. Add the 4 cups of liquid to the rice and mix, but not too much. You don’t want to release too much starch.
  7. Turn the heat on and wait until it boild.
  8. Reduce to simmer and cover. Let it cook for about 20 minutes or until liquid is absorbed.
  9. Enjoy!
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2 Comments

  1. No Gravatar on February 28, 2011 at 2:25 pm

    Plain white rice just doesn’t cut it for me anymore. I make white rice with onions and mushrooms all the time. I even add green peppers and white rice. Thanks for the recipe Ivan!



  2. Arroz Con Cebolla | NewsTaco on February 28, 2011 at 6:00 pm

    […] Calder√≥n in Food [Editor's Note: This post was written by ICAOBERG and¬†originally appeared on VegLatino and is reproduced here with […]



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