White Rice Mexican Style - Arroz Blanco

1 cup of rice
1 tablespoon of butter or oil
1/2 small white onion, chopped fine
1 clove of garlic, minced
1-1/2 cups water, broth or a combination
1 bay leaf
1/4 teaspoon salt, or to taste
1/4 to 1/2 cup minced celery (optional)
1/4 to 1/2 cup peas (optional)
1/4 to 1/2 cup minced carrot (optional)
the juice of half a lime (optional)


Soak the rice in very hot water for ten minutes. Drain, rinse in cold water and drain again. Heat the butter or oil in a nonstick frying pan and saute the rice for a few minutes. Add the onion and continue to saute until the rice is nearly translucent. Add the garlic and saute a couple of minutes longer. Add the water or broth, the bayleaf, salt, and any of the vegetables and/or lime juice you are using. Bring to a simmer, cover, turn the heat to very low and continue to simmer until just tender.

The rice can be made a day or two ahead and reheated in a steamer, in the microwave, or, covered with foil, in the oven. For the last two methods, you may need to sprinkle the rice with a little additional water or broth.

TIP: If I don't have any vegetable broth prepared, I add a couple of stalks of mustard green along with the water and then remove the stalks before serving. This enchances the flavor of the cooking liquid.