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Rice with Mixed Vegetables |
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Serves: 4 Print this Recipe(Arroz con Verduras Mixta) Category: Rice Dishes Makes 4 servings as a side dish or 2 main dish servings This 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. 2 tablespoons olive oil 1 cup long-grain white rice 1 teaspoon salt, or to taste 2 cups water 1/4 chopped onion 1 clove garlic (large), finely chopped 2 small (4-ounce) zucchini, cut into 1/2-inch dice 1 ear large corn, kernels cut off 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon ground cumin 1 red Fresno chile, seeded, veins removed, and finely diced (1/8 inch) 1/2 cup Mexican crema or sour cream Chopped fresh cilantro 1. 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 1/2 teaspoon salt and the water. Stir once to settle the rice and bring to a boil. 2. 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. 3. 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 1/4 cup of water. Cook, stirring, until the liquid has boiled away, and the vegetables are crisp-tender, 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. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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