This Spanish Arroz al Ajillo, which is basically garlic white rice, has the most incredible flavors, it´s easy to make and comes together in under 30 minutes. The perfect side dish to any meal.
The rice I used to make this recipe, is Spanish round rice. But you can use any rice you like. Though the liquid to rice ratio and cooking times will vary. Just check the package instructions on the rice you plan to use to adjust the recipe.
What really flavors this rice dish, is the vegetable broth and using an entire head of garlic. Of course, I also topped off the rice with some finely chopped parsley and lemon zest at the end, for an incredible punch of goodness.
TIPS & TRICKS to Make this Recipe: With the rice I used, it took me a total of 17 minutes to fully cook the rice (per the instructions below on the recipe card). But every pan and stove top heats differently. So keep an eye on your rice to ensure it does not undercook or overcook.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Arroz al Ajillo
Spanish Arroz al Ajillo | Garlic White Rice
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 head garlic
- 1 cup Spanish round rice 220 grams
- 3 cups vegetable broth 711 ml
- handful fresh parsley
- 1 tbsp lemon zest 6 grams
- pinch sea salt
- dash black pepper
Instructions
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Add 3 cups vegetable broth into a sauce pan and heat with a medium-high heat
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At the same time, heat a large fry pan with a low-medium to medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, thinly slice the cloves (skins removed) from a head of garlic
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After heating the olive oil for 3 minutes, add in the sliced garlic, mix with the olive oil, after about 3 minutes and the garlic is lightly sauteed, add in 1 cup round rice and season with sea salt & black pepper, mix together and cook for 2 minutes, then add in the hot vegetable broth and raise the heat to a high heat, give it one final mix and cook on a high heat
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After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium, simmer for 6 to 8 minutes or until all the broth has been absorbed, then remove from the heat
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Transfer the rice into a large serving dish, sprinkle with finely chopped parsley and finely grate in some lemon zest, enjoy!
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