Best 4 Arroz A La Jardinera Recipes

GARDEN VEGETABLE RICE

Steps:

• Add the onion and carrot to a deep skillet, wok stir fry pan or a large pot and sautee them with some water or oil over medium-high heat for 5 minutes, stirring occasionally.
• Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for another 5 minutes, stirring occasionally. Add more water or oil if needed.
• Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
• Finally, add the vegetable stock and bring it to a boil, then cook over medium-high heat for 40 minutes or until the rice is cooked.
• Remove from heat and serve. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

COSTA RICAN ARROZ ARREGLADO RECIPE (ARROZ A LA JARDINERA)

Steps:

• In the bottom of your rice cooker, pour the vegetable oil and move it around so that it coats the bottom of the inner pot.
• Press the cook button so that the pot begins to heat up.
• Add vegetables and achiote and lightly stir fry- for about 5 minutes, mixing gently every 1-2 minutes.
• Add rice and water, and stir everything together.
• Put the lid on the pot and cook until done.
• Lightly stir the rice to evenly distribute the achiote.
• Serve!

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA JARDINERA

Steps:

• Place the rice in a large bowl and rinse under cold running water for 5 minutes. Drain and set aside.
• Heat the oil in a medium heavy saucepan over medium low heat. Add the onion and saute until soft, but not brown, about 5 minutes. Add the garlic and saute for 1 more minute to release the aromas. Add the peas, carrots and string beans, and cook slightly, about 2 minutes. Add boiling water and rice, cover tightly and simmer for 1520 minutes, or until liquid is absorbed and rice is tender. Stir with a fork and serve hot.