Arroz De Verduras Vegetable Rice Food

MURCIAN STYLE VEGETABLE PAELLA

Steps:

• Dice the mushrooms into bite size pieces and sear in the hot olive oil.
• Remove with a slotted spoon (keeping the oil in the pan) and reserve.
• In the same oil, fry the cloves of whole garlic until tender.
• Remove the cloves of garlic and mash in a mortar and pestle with the parsley and saffron too.
• Add the vegetables to the pan and sauté in the hot olive oil for two minutes.
• Add the garlic paste and the mushrooms (with any juices that came out) back to the pan.
• Add one cup of stock and let everything simmer at a low heat for 20 minutes.
• Add the two cup of rice and four cups of stock to the pan.
• Give everything a stir and bring the mixture to a boil.
• As soon as the liquid starts to boil, lower the heat to low and let it cook for 15-20 minutes -- don't stir during this time!
• When the rice is al dente and the liquid is absorbed, you're ready to eat!
• To get the beloved "socarrat" (the caramelized, lightly burnt crust on the bottom of the paella pan) put a kitchen towel over the finished rice and let it rest for 5 minutes. Then remove the towel and put the paella back on the heat on high. Any liquid at the bottom of the pan will start to evaporate, and when you start to hear a sizzle (in Spain we say it sounds like rain) let it caramelize for about 30 seconds (it should not smell burnt). Remove and serve immediately.

ARROZ BLANCO CON VERDURAS (WHITE RICE W/ VEGETABLES)

Steps:

• In a blender, puree 1/2 cup milk with the cream cheese and set aside.
• In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
• Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
• Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
• Stir and serve.

ARROZ DE VERDURAS (VEGETABLE RICE)

Steps:

• For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
• For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
• To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
• Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
• Add the milk and salt and blend just until everything is blended.
• Set aside.
• In a 3 qt saucepan with a good lid, heat the olive oil and butter.
• When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
• Add the onion and garlic and cook another minute, stirring.
• Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
• Allow to cook at least 20 minutes.
• Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
• Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

ARROZ CON POLLO

Steps:

• Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
• Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
• Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
• Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
• Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
• Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
• Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
• Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
• Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
• Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
• Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
• Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.