Arroz Blanco Con Verduras White Rice W Vegetables Recipes

Steps:

• Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

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.

Steps:

• In a blender, puree 1/2 cup milk with the cream cheese and set aside.
• In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
• Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
• Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
• Stir and serve.

Steps:

• In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
• Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

Steps:

• Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.
• In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids).
• In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and sauté until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve.