Arroz primavera, arroz branco mexicano com legumes

Ingredientes

• 1 tablespoon Butter
• 1 tablespoon Oil
• 1½ cups White Rice
• 3 cups Water (or substitute Broth (see instruction below))
• ¼ White Onion
• 1 Garlic Clove
• 1 tablespoon Chicken Bouillon
• 1 cup Mixed Vegetables (Frozen or Canned)

Modo de preparo

1. 1

   Rinse the rice with cool water in a strainer and drain it well before you begin cooking.

2. 2

   Portion out 3 cups of water or broth (chicken or vegetable broth).

3. 3

   In a blender or food chopper, add the onion, garlic, and chicken bouillon with a little bit of water you portioned out. (If using broth, omit the bouillon and add some broth to the onion and garlic). Blend until a smooth sauce forms.

4. 4

   Melt butter in a nonstick skillet or pot with a lid. Add oil and drained rice to the skillet.

5. 5

   Coat rice in the oil and butter, but do not brown it. Add in the blended sauce and remaining cups of water.

6. 6

   Add the mixed vegetables on top of the broth. You can add them straight from frozen or drained from a can.

7. 7

   Place the lid on the skillet or pot, bring to a boil, then reduce heat to a simmer. The lid should have a venting hole for steam to release.

8. 8

   Cook rice for 15 minutes, then turn off the heat and leave the lid on for an additional 10 minutes.

9. 9

   After 10 minutes, remove the lid and fluff the rice with a fork. The vegetables will spread out to the sides, simply fluff the rice to incorporate them into the rice.

10. 10

    The rice should be fluffy and perfectly cooked. Taste for seasoning and add extra salt if needed.