Arroz con Cebolla

Arroz con Cebolla is a simple yet flavorful Mexican rice dish that showcases the natural sweetness of caramelized onions. This delightful vegetarian meal is perfect as a side or a light main course, bringing comfort and warmth to any table.

Ingredients

• Long-grain white rice - 1 cup
• Vegetable broth - 2 cups
• Onion - 1 medium, thinly sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 10-12 minutes.
2. Add the minced garlic and cumin powder to the onions, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the rice, allowing it to toast slightly for about 2 minutes, ensuring each grain is coated in the oil and flavors.
4. Pour in the vegetable broth, and add salt and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
6. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
7. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates providing energy for daily activities.
• Contains onions, which have antioxidants that may support heart health.

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