It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

　　

Ingredients

Makes 8 servings

　　2 tablespoons vegetable oil

　　2 cups long-grain white rice

　　1/4 cup chopped white onion

　　2 garlic cloves, coarsely chopped

　　4 cups boiling-hot water

　　3/4 teaspoon salt

　　20 fresh mint leaves

　　

Step 1

Heat oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook rice, stirring constantly, until it is pale golden and no longer clumps, about 10 minutes.

　　

Step 2

While rice is cooking, purée onion, garlic, 1/2 cup boiling-hot water, and salt in a blender until smooth (use caution when blending hot liquids). Stir into rice and boil, uncovered, stirring, 1 minute. Stir in remaining 3 1/2 cups hot water and mint and cook, covered, over very low heat until rice is tender and water is absorbed, about 20 minutes.