Mexican white rice for a crowd

Chop a large onion and six cloves of garlic.

Set a large heavy pot over medium heat and add about a third of a cup of oil.

Add the four and a half cups of rice and all the onion and cook seven or eight minutes until the grains turn from translucent to milky white.

Stir in the chopped garlic.

Add a little lime juice to the broth to keep the rice white, and use the broth warm or simmering so the rice cooks evenly.

Cover with a heavy top and bake at 350F about 25 minutes.

Tip the rice out onto a baking sheet so the steam escapes and it does not overcook, leaving the grains separate.

To serve later, cover with aluminum foil and warm through in a 325F oven.

Mix in a little chopped parsley.