This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

　　

Ingredients

Makes 8 servings

　　2 cups long-grain white rice

　　1/2 medium onion

　　2 cloves garlic

　　1 teaspoon salt

　　2 tablespoons canola oil

　　2 sprigs fresh cilantro or flat-leaf parsley

　　

Step 1

Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.

　　

Step 2

In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids).

　　

Step 3

In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and sauté until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve.