Guatemalan Vegetable Rice

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Arroz con Verduras

6-8 servings

1 ½ cups long grain rice
3 tbsp Canola oil
3 cups chicken stock, hot
3 roma tomatoes, quartered
1 red bell pepper, julienne
1 yellow onion, small dice
2-3 garlic cloves, minced
1/8 tsp ground cloves
1 cup baby peas, frozen
Kosher salt

In a medium skillet, sauté rice, onion, bell peppers, and tomatoes over medium-high heat, for about 2-3 minutes. Add garlic, cloves, and salt, and sauté 1-2 minutes more.

Add hot stock, stir well, and bring mixture to a boil. Liquid should be about one inch above rice surface (adjust liquid if needed). Lower heat to medium low, cover, and simmer until done, about 10-15 minutes. Rice is done when all liquid has evaporated and rice is tender, not clumpy.

Turn heat off. Keep rice covered until ready to serve. Fluff before serving.

Rice tips : Cooking time (and amount of liquid) varies depending on type of rice used. Usually, soft grain white rice cooks in about 10-15 minutes. Darker rice (brown, red, wild or other) is harder, thus it needs more liquid than white rice, and it can take as long as 25-30 minutes or longer to cook, depending on quantity.

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