Arroz Con Cebolla

[Editor’s Note: This post was written by Ivan Cao-Berg and originally appeared on VegLatino and is reproduced here with permission.]

I love making arroz con cebolla. It is one of those rice dishes that I could eat all the time. I try to eat as little rice as I can but this is certainly a personal favorite. Check out my recipe for arroz con cebolla at Nibbledish.

Ingredients

• 1 cup of finely diced onions
• 1 teaspoon of finely chopped garlic
• 1 tablespoon of olive oil
• 1/4 teaspoon of salt
• 1 teaspoon of Goya Adobo without pepper (http://www.goya.com/english/product_subcategory/Condiments/Adobo)
• 2 cups of long grain rice
• 1 can of onion soup
• water

How to make Rice with Onions (Arroz con Cebolla)

• In a pot heat olive oil.
• When oil is hot add the onions and garlic.
• When onion starts to look translucent add salt and adobo.
• Turn the heat off and add rice. Mix well so that rice gets coated with the oil in that pan.
• In another bowl add the onion soup -whatever size you have is ok- and add enough water to make it to 4 cups of liquid.
• Add the 4 cups of liquid to the rice and mix, but not too much. You don’t want to release too much starch.
• Turn the heat on and wait until it boild.
• Reduce to simmer and cover. Let it cook for about 20 minutes or until liquid is absorbed.
• Enjoy!