had this recipe on my to-do list and have put it aside for a long time, although I don’t know why. It’s very simple, inexpensive, and always a hit.
- 1/2 cebolla morada, troceada
- 1 zanahoria, troceada
- 2 tomates, troceados
- 1 cucharadita de comino molido
- 1 cucharadita de cúrcuma
- 1/2 cucharadita de sal
- 1/8 cucharadita de pimienta negra molida
- 1/4 taza de maíz (4 cucharadas)
- 1/4 taza de guisantes (4 cucharadas)
- 1 taza de arroz basmati integral o de grano largo (180 g)
- 3 tazas de caldo de verduras o agua (750 ml)
- Add the onion and carrot to a deep skillet or pot and sauté in a little water or oil over medium-high heat, about 5 minutes, stirring occasionally.
- Add the tomato and spices (cumin, turmeric, salt and pepper) and cook another 5 minutes, stirring occasionally. Add more water or oil if needed.
- Add the corn, peas, and rice and cook for a couple of minutes, stirring occasionally. li>
- Finally, add the broth and when it starts to boil, cook over medium-high heat for 40 minutes or until the rice is done.
- Remove from heat and serve. You can store leftovers in an airtight container in the fridge for about 4-5 days.
- Corn and peas can be canned or frozen.
- Cooking time and amount of broth may vary depending on each type or brand of rice.
- If you want you can use other rices, although in this case the cooking time and the amount of broth will vary.
- Add your favorite vegetables and spices. li>
- If you are not used to eating turmeric or you don’t like its taste very much, add 1/4 teaspoon first, taste it and add more little by little until it is to your liking.