Arroz con Vegetales

Cuisine

Latin American

Servings

4

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Ingredients

• 1.5 Cup long-grain white rice, rinsed and drained - 1 1/2 cups (300 g), 300 g by weight; rinse until the water runs mostly clear, then drain.
• 2 Tablespoon olive oil - 2 tablespoons (30 ml), 30 ml by volume.
• 1 Cup yellow onion, diced - 1 cup (150 g), 150 g by weight.
• 1 Cup carrot, diced - 1 cup (130 g), 130 g by weight.
• 1 Cup red bell pepper, diced - 1 cup (150 g), 150 g by weight.
• 2 Teaspoon garlic, minced - 2 teaspoons (6 g), 6 g by weight.
• 2.25 Cup water - 2 1/4 cups (540 ml), 540 ml by volume.
• 1 Teaspoon fine salt - 1 teaspoon (6 g), 6 g by weight.
• 0.5 Teaspoon ground cumin - 1/2 teaspoon (1 g), 1 g by weight.
• 0.5 Cup frozen green peas - 1/2 cup (70 g), 70 g by weight.
• 0.5 Cup frozen corn kernels - 1/2 cup (80 g), 80 g by weight.

Instructions

1. Prepare vegetables and rice

   1. *Dice the onion, carrot, and red bell pepper*, *mince the garlic*, and rinse the rice until the water runs mostly clear.

2. Sauté the vegetables

   2. Heat the olive oil in a medium pot over *medium heat*, then add the onion, carrot, and red bell pepper and cook for *4 to 5 minutes*, stirring often.

3. Toast the rice

   3. Add the garlic and rice, then *stir to coat the grains* and cook for *1 minute* until the rice looks lightly glossy.

4. Add liquid and seasonings

   4. Add the water, salt, and cumin, then *stir well* and bring to a *gentle boil*.

5. Cook covered

   5. Stir in the green peas and corn, return the liquid to a *gentle simmer*, then reduce the heat to low, cover the pot, and cook for *15 minutes* without lifting the lid.

6. Rest the rice

   6. Turn off the heat and let the rice rest, covered, for *10 minutes* so the grains finish steaming.

7. Fluff and serve

   7. Fluff with a fork until the vegetables are *evenly distributed* and the rice is *tender and separate*, then serve warm.