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Arroz de Verduras (Vegetable Rice)

Ingredients

FOR THE SOFRITO:

  • 2 large tomatoes
  • ½ cup finely chopped onion
  • 6 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • Generous pinch of saffron threads
  • 2 tablespoons sweet smoked paprika

FOR THE RICE:

  • ⅓ cup olive oil
  • 1 pound rice, preferably Bomba or Calasparra
  • 4 ½ cups vegetable stock
  • 2 cups carrots, cut into one-third to one-half inch dice
  • 1 cup edamame beans
  • 1 cup peas
  • 2 cups corn kernels
  • ¼ cup pitted Kalamata olives, roughly chopped
  • Salt and freshly ground black pepper
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh cilantro.
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      589 calories; 22 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 11 grams protein; 564 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

1 hour

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