ARROZ BORRACHO

Arroz Borracho image

Provided by @MakeItYours

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1/2 cup diced white onion
3 cloves garlic, minced
3 cups long grain white rice (rinsed in cold water (see info in post))
2 cups lager or ale
2 1/2 cups water
2 packets Sazón con Azafrán seasoning
1 bay leaf
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper

Steps:

Heat the oil over medium heat in a heavy-bottomed, 4qt dutch oven, or a caldero (cast aluminum pot).Add the onions and garlic to the hot oil and sweat them for 10 minutes. If the onions and garlic are browning too fast, reduce the heat slightly.
Stir the drained rice into the pot. Increase the heat to medium-high and cook the grains of rice in the oil for 3 minutes.
Pour the lager and water into the pot and stir the mixture well. Sprinkle the sazón, salt, oregano, and black pepper into the liquid. Add the bay leaf and give the rice a hearty stir. Bring the mixture up to a rapid boil.
Lay a large piece of foil over the pot of boiling rice (leave some overhang to wrap up over the lid. Press the lid of the pot down onto the foil to create an air-tight seal. Fold the foil up and over the pot's lid. Reduce the heat to low and steam the rice for 25 minutes, or until tender.
Once your rice has finished steaming, remove it from the heat and use a spoon or fork to fluff the arroz borracho right in the pot.If you find your rice is still too wet, set it back over a low flame and let it dry out- uncovered.
Serve the rice piping hot.