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GUATEMALAN VEGETABLE RICE 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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