Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue.
1 cup long grain rice
Puree: In a blender or small food processor, puree the onion and garlic with the 1/3 cup of water. Set aside.
⅓ cup white onion, 1 large garlic clove (or 2 smaller ones), ⅓ cup water
Heat: In a medium saucepan, add the 2 tablespoons of oil and heat on medium high.
2 Tbsp vegetable oil
Saute rice: Once the oil is hot, add the rice and sauté until opaque. Note: Don’t let it turn golden since we want to keep the white color.
1 cup long grain rice
Add: the onion & garlic mixture to the rice and mix well. Turn the heat to medium low and let the rice absorb the onion/garlic liquid. About 2 minutes.
The broth: Add the salt to the broth and mix well this will ensure that the salt is distributed well on throughout the rice. Then add the broth to the sautéed rice.
1 teaspoon kosher salt, 2 cups vegetable stock
Add the frozen vegetables but don’t mix them into the rice yet. Just leave them on top.
1 cup frozen or fresh mixed vegetables (corn, peas & carrots)
Bring it to a gentle simmer then cover saucepan with lid. Reduce heat to very low and let cook undisturbed 15 minutes.
Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before mixing it.
With a large fork gently fluff the rice and evenly disperse the vegetables.