Ecuadorian or Latin Style Cooked White Rice

2 cups of uncooked white rice, I like to use long grain rice (sorted and rinsed if needed)

2 tbs oil or butter

2 tbs minced or finely chopped white onions

2 ¼ cups water

Salt to taste (add the salt when you add the water and the water should taste like a lightly salted broth, for a lightly salted rice I add about ¼ teaspoon of salt)

Optional - 1 garlic clove, minced

For arroz amarillo: ½ teaspoon of ground achiote or annatto

Directions at laylita.com

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