Tuesday, July 27, 2010

Arroz Blanco Con Vegetales (White Rice w/ Vegetables)

Every time I go to gatherings, birthdays or parties where food is involved and where the majority of people are Mexican or Salvadoran I always see this mixed white rice and vegetable dish as a side. I've never really made it, nor does my mother but we love it, just never really knew how it was prepared.

It seems everyone makes it slightly different and there are variations, but the common elements is all of use chicken bouillon or powder as flavoring and onion. The rest can sort of vary.

This is the version that I am very satisfied with, the rice is slightly toasted in butter with onions giving it a toasty buttery slightly sweet taste I love it :D


-2 cups long-grain white rice
-1/2 cup butter
-1/2 onion minced
-4 cups water
-2 heaping teaspoons chicken bouillon
-1 cup mixed small mixed frozen vegetables (carrots, peas, corn, and green beans)


(1) Heat a pot or deep-pan on medium high heat, add the butter, when butter melts, add your rice and minced onion. Stir constantly or you'll get burned pieces of rice keep stirring until rice is slightly golden and onions are transparent.
(2) At this point, add your water, raise heat to real high, stir in chicken bouillon, taste for salt the chicken powder or bouillon is pretty salty.

(3) When it comes to a rolling boil add vegetables, wait for it to boil again, give it a quick stir, cover then lower heat to low. Do not uncover for 25 minutes, uncover, check your rice it should be done now.
(4) Serve as a side to any meal, any meat stew, pan-fried or grilled meats, fried fish, beans, salad or sauteed vegetables anything it goes pretty well :)

I know it's a lot of butter, you can reduce the amount if you'd like, but it makes it taste sooo good, oil can be used in place of the butter as well but it won't be the same :) just be sure you have enough oil or butter to be able to toast and coat the rice well.