I served this rice pilaf on the side of the red chile enchiladas and it went perfectly. Usually I just cook rice very plainly because it is something I don’t have to follow a recipe for and sometimes I really like simplicity, but I wanted something more exciting to go alongside the enchiladas. This was still a very simple recipe with just a few more steps than basic white rice, but it was so much more flavorful. I loved the garlickyness of it as garlic is one of my favorite flavors, and while I really love tomato-based Mexican rice, this was a nice alternative to accompany a Mexican-themed meal.
Gulf Coast-Style White Rice Pilaf
1 1/2 tbsps vegetable or olive oil
1 1/2 cups white rice
1 small white onion, finely chopped
2 garlic cloves, minced or pressed
1 3/4 cup chicken broth
3 Tbsp flat leaf parsley, coarsely chopped (for garnish)
1. Preheat oven to 350 degrees and put rack in center position.
2. Add oil, rice and onion to a medium oven-proof saucepan, over medium heat. Cook for about 5 minutes, stirring frequently, until the rice turns to a milky-white color. Add the garlic and cook for about 30 seconds, until fragrant. Add chicken broth and 1 tsp salt. Stir to combine, and bring to a boil.
3. Place into the oven and bake for 25 minutes. Remove from the oven, let sit for 5 minutes, then fluff with a fork and add chopped parsley.
Source: Mexican Everyday