Pilaf is a rice cooking technique originating from the Middle East and Central Asia, with roots that stretch back centuries. This method involves cooking the rice first in fat and then in broth, which gives it a fluffy texture and a deep flavor. In Latin America, pilaf can be found under different names and variations. For example, in Mexico and Central America, it is commonly known as "arroz a la jardinera" when it includes vegetables, while in the Caribbean it may accompany traditional seafood or meat dishes. Despite these differences, the essence of pilaf as aromatic and well-cooked rice remains throughout the region, adapting to local ingredients and particular tastes.
In various Latin American countries, pilaf has fused with native flavors, adding ingredients such as lemons, fresh herbs, and spices specific to each area. This recipe, which combines wine and garlic, stands out for its balance between the acidity of dry vermouth and the aroma of garlic, providing an elegant and delicious touch to the rice, perfect to accompany meats, fish, or as a light main dish.
