Best Arroz A La Jardinera Primavera Rice Recipes

ARROZ PRIMAVERA RECIPE

Steps:

• In a cast iron pot over medium-high heat, bring to boil water, salt and 2 tablespoons of oil.
• When water is boiling, add the rice stirring occasionally to avoid the rice from sticking at the bottom of the pot. Once the rice has soaked up all the water and begins to dry up, lower the heat to low, cover and let cook for 20 minutes.
• Then, stir the rice carefully and cover for another 5 minutes.
• In the meantime, heat the rest of the oil in a separate pan. Add the onion, green bell pepper, red bell pepper, corn, and chicken bouillon. Cook until onion has become translucent, about 5 minutes, stirring occasionally.
• Remove pan from the heat and add vegetables to the pot of rice. Stir to combine.
• Cover the rice. Let cook and soak in all the vegetables' flavor for an additional 5 minutes. Turn off the heat.
• Serve warm with your favorite meat dish.

COSTA RICAN ARROZ ARREGLADO RECIPE (ARROZ A LA JARDINERA)

Steps:

• In the bottom of your rice cooker, pour the vegetable oil and move it around so that it coats the bottom of the inner pot.
• Press the cook button so that the pot begins to heat up.
• Add vegetables and achiote and lightly stir fry- for about 5 minutes, mixing gently every 1-2 minutes.
• Add rice and water, and stir everything together.
• Put the lid on the pot and cook until done.
• Lightly stir the rice to evenly distribute the achiote.
• Serve!

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA JARDINERA

Steps:

• Place the rice in a large bowl and rinse under cold running water for 5 minutes. Drain and set aside.
• Heat the oil in a medium heavy saucepan over medium low heat. Add the onion and saute until soft, but not brown, about 5 minutes. Add the garlic and saute for 1 more minute to release the aromas. Add the peas, carrots and string beans, and cook slightly, about 2 minutes. Add boiling water and rice, cover tightly and simmer for 1520 minutes, or until liquid is absorbed and rice is tender. Stir with a fork and serve hot.

ARROZ A LA JARDINERA (PRIMAVERA RICE) RECIPE

Steps:

• Saute the onion, pepper and garlic on the olive oil. Add the water and cooking oil. Bring to a boil. Add the remaining ingredients and simmer uncovered until the water evaporates. Blend with a ladle, folding the rice from the bottom to the top and viceversa. Cover and cook over low heat until the rice is tender. Do not overcook.