ARROZ DE VERDURAS (VEGETABLE RICE)
Provided by Elaine Louie
Categories dinner, lunch, weekday, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
- For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
- To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
- Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 6 grams
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Malcolm Casnell
[email protected]I can't wait to try this recipe.
Kainat Malik
[email protected]This rice is the perfect side dish for any meal.
Balaj Ali Soomro
[email protected]This recipe is a keeper. I'll definitely be making it again.
Ajay Kumar Mahato
[email protected]This rice is a great way to add some variety to your meals.
shrimpybob
[email protected]I love how colorful this rice is. It's so inviting.
Mervat Aljuhani
[email protected]This rice is a great way to get your daily dose of vegetables.
Mitch Goodman
[email protected]So easy to make and so delicious!
Hasan Raza
[email protected]This recipe is a great way to use up leftover vegetables.
John Emarine
[email protected]I'm not a big fan of vegetables, but this rice was actually really good. The vegetables were cooked perfectly and the rice was fluffy and flavorful.
Sameer Sahab
[email protected]This rice is so versatile. I've served it as a side dish, a main course, and even as a breakfast cereal. It's always delicious.
seher Khan
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it and asked for the recipe.
Ghand hassen
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the colorful rice and ate it all up.
Sakil Ahmad
[email protected]This is now my go-to vegetable rice recipe. It's so easy to make and always turns out delicious. I've even started experimenting with different vegetables, like adding zucchini or snap peas.
King Pin
[email protected]Loved this recipe! The vegetables were so fresh and flavorful. I used a mix of bell peppers, carrots, and broccoli. The rice was cooked perfectly and had a nice fluffy texture.