Rice with Mixed Vegetables
Arroz con Verduras MixtaThis modern rice dish with a crown of colorful sautéed vegetables makes an excellent vegetarian main dish or a side dish to accompany meats, poultry, or fish. Red Fresno chiles, also called chiles caribe, are about 2 inches long, wider at the stem end, tapering to a point at the tip. They are fiery hot with a thick flesh, and are often mistaken for red jalapeños. The two chiles can be used interchangeably. (Use kitchen gloves when handling the chiles.)Mexican crema is available in Latin-American markets and many supermarkets.
Equipment
- Saucepan 2-quart
Ingrediënten
Makes 4 servings as a side dish or 2 main dish servings
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 1 teaspoon salt or to taste
- 2 cups water
- ¼ chopped onion
- 1 large garlic clove finely chopped
- 2 small 4-ounce zucchini, cut into 1⁄2-inch dice
- 1 large ear of corn kernels cut off
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon ground cumin
- 1 red Fresno chile seeded, veins removed, and finely diced (⅛ inch)
- ½ cup Mexican crema or sour cream
- Chopped fresh cilantro
Instructies
- In a 2-quart saucepan, heat 1 tablespoon of the oil over medium heat.
- Add the rice, and stir frequently until the rice is opaque and aromatic, about 5 minutes.
- Add ½ teaspoon salt and the water.
- Stir once to settle the rice and bring to a boil.
- Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Turn off the heat, fluff the rice with a fork, cover and let stand 85 minutes.
- Stick a fork into the bottom of the pan to check for remaining moisture.
- If just dry on the bottom, fluff the rice with the fork.
- Meanwhile, in a large nonstick skillet, heat the remaining tablespoon of oil over medium heat.
- Add the onion and cook, stirring, until the onion is translucent, about 3 minutes.
- Add the garlic, zucchini, corn, oregano, cumin, red chile, and ¼ cup of water.
- Cook, stirring, until the liquid has boiled away, and the vegetables are crisptender, 4 to 5 minutes.
- Mound the rice in the center of a warm round serving platter.
- Spoon the vegetables around the rice.
- Drizzle thinned crema or sour cream over the rice and sprinkle with chopped cilantro.
Notes / Tips / Wine Advice:
Serve hot.
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