Arroz con vegetales (rice and vegetables)

Ingredients

• Veggies:  string beans, red and orange peppers, yellow squash, small can of diced tomatoes drained, onions, garlic and asparagus.

Rice:

• 2 cups long grain rice
• 3 cups chicken broth
• 1/4 cup sofrito
• 4 tablespoons vegetable oil
• salt and pepper to taste
• 1 heaping tablespoon tomato paste
• a few strands of saffron or a packet of Sazon Goya - con Culantro y Achiote for color.
• 4 tablespoons or more virgin olive oil
• 4 cloves of garlic crushed
• 1 medium onion chopped

Preparation

• Heat oil and stir sofrito for a few minutes, add tomato paste, saffron or packet of Goya, salt and pepper and chicken broth.
• Bring to boil, add your rice. You can then follow the instructions that came with your rice.
• Meanwhile, steam your veggies (except for the tomatoes) for a few minutes. Let stand.
• Heat your olive oil, add your onion and garlic until translucent. Add your veggies and saute, set aside.
• About 10 minutes before you are about to serve your rice, add your veggies and the tomatoes.

Questions

Photos of members who cooked this recipe