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Arroz de Verduras (Vegetable Rice)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 2large tomatoes
- ½cup finely chopped onion
- 6cloves garlic, finely chopped
- 3tablespoons olive oil
- Generous pinch of saffron threads
- 2tablespoons sweet smoked paprika
- ⅓cup olive oil
- 1pound rice, preferably Bomba or Calasparra
- 4½cups vegetable stock
- 2cups carrots, cut into one-third to one-half inch dice
- 1cup edamame beans
- 1cup peas
- 2cups corn kernels
- ¼cup pitted Kalamata olives, roughly chopped
- Salt and freshly ground black pepper
- ¼cup chopped flat-leaf parsley
- ¼cup chopped fresh cilantro.
For the Sofrito
For the Rice
Preparation
- Step 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 ½-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.
- Step 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.)
- Step 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 1½ cups stock.
- Step 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.
Private Notes
Cooking Notes
Cooked exactly as the recipe called for and the dish was not done after 20 minutes (over is calibrated). The flavor was good but the crust did not form and the carrots were not done. We will try again but will up the over temp and cook a bit longer. Anyone else have an issue?
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