Active Time

　　30 min

　　Total Time

　　1 3D4 hr

　　Though this rice mainly functions to sop up the meat's red sauce, a quick sauté with garlic and onion and the use of chicken broth as well as water means it can hold its own.

　　

Ingredients

Makes 8 servings

　　3 cups long-grain white rice (1 1/2 pounds)

　　1 cup finely chopped white onion

　　2 large garlic cloves, finely chopped

　　3 tablespoons vegetable oil

　　1 cup reduced-sodium chicken broth

　　4 cups water

　　

Step 1

Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour.

　　

Step 2

Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork.

　　Cooks' notes:

　　Rice can be soaked up to 4 hours. Rice will stay warm, covered, for about 30 minutes.