Arroz Branco

Method

Rinse the rice under cold water until the water runs clear to remove excess starch. Heat the olive oil in a heavy-bottomed saucepan over medium heat and sauté the diced onion until softened and translucent, approximately 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, coating it well with the oil, and toast for 2 minutes while stirring constantly. Pour in the stock, add salt and pepper, and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff gently with a fork before serving.