Arroz Blanco

Method

Rinse the rice thoroughly under cold water until the water runs clear, then set aside to drain. Heat the butter in a heavy-bottomed pot over medium heat and sauté the diced onion and garlic until softened and translucent, about 2-3 minutes. Add the drained rice to the pot and stir constantly for 2 minutes to lightly toast it and coat with the butter. Pour in the water, add salt and pepper, then bring to a boil over high heat. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid until the rice is tender and the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.