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Cuban rice is made rich by cooking rice with water in garlicky olive oil. If you are short on stovetop space, Lourdes Castro recommends finishing the rice in the oven. Bring the rice to a boil, place the covered pot in a 350° oven and cook for 30 minutes. Let stand for 5 minutes, fluff with a fork and serve. More Quick Side Dishes Fast and Easy Ethnic Recipes

Lourdes Castro
May 2009

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Recipe Summary

active:
10 mins
total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the oil with the garlic over moderate heat and cook until the garlic is golden, about 2 minutes; discard the garlic. Add the water and salt to the saucepan and bring to a boil. Stir in the rice and return to a boil. Cover and simmer over very low heat until the rice is tender and the water is absorbed, about 20 minutes. Let stand off the heat for 5 minutes, then fluff with a fork and serve.

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