Rice Spanish Vegetables Recipe
The "Rice Spanish Vegetables Recipe" is more than just a dish; it's a vibrant celebration of the harvest, blending the sweetness of corn kernels, the ripe juiciness of tomatoes, and the crisp freshness of green peppers. Discovered amidst travels that paint a picture of Spain's bountiful landscapes and rich culinary traditions, this recipe stands as a homage to the simple yet profound flavors that define Spanish cuisine. Through an enthusiastic pursuit of culinary excellence, driven by a desire to recreate and share this flavorful experience, the author successfully brings the essence of Spanish gardens into the home kitchen. Each ingredient, carefully chosen for its freshness and taste, contributes to a delightful medley that promises not just a nutritious meal but an exploration of Spain’s warm and inviting culture. The introduction to the Rice Spanish Vegetables Recipe invites readers on a gastronomic journey, offering a chance to savor the essence of Spanish hospitality and sunshine with every bite, transforming the act of cooking into an act of cultural appreciation and discovery.
Equipment
- 1 medium saucepan
Ingredients
- 1/2 teaspoon salt
- Chopped cilantro
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 3/4 cup corn kernels
- 1/2 cup peas
- 3 tablespoons olive oil
- 1 cup tomatoes
- 2 2/3 cups vegetable broth
- 1 small onion
- 11/2 cups white rice
- 1 tablespoon tomato paste
- 1 large carrot
- 3 cloves garlic
- 1 medium green pepper
Instructions
- In a medium saucepan, heat the oil on moderate flame.
- Add the onion, garlic, and carrots to the hot oil.
- Cook for an additional minute, just until the vegetables have softened.
- Cook for thirty seconds, just until the garlic is fragrant. Toss in the rice.
- Mix in the chopped tomatoes, then insert the tomatoes, stock, corn, peas, cumin, chili powder, and salt to taste.
- Remove the rice from the heat and set it aside for ten minutes, covered.
- Toss the rice with a spoon to fluff it up.
- Taste and sprinkle with more salt if necessary, then top with coriander.