Arroz, Es Arroz, Es Arroz
Rice is one of the few things in a kitchen you really need to measure because the ratio of rice to liquid will determine if it’s arroz or sopa de arroz.
Ingredients:
- Rice, of course
- Onion or shallots, chopped finely
- Sweet peppers, such as bell of the fancy ones in different colors
- Comino, or cumin, finely ground
- Liquid (water for veggies, chicken stock for normal people)
- Canned tomato, diced or pureed
- Salt and pepper
Directions:
- In a pan for which you have a cover, on medium low heat, add some vegetable oil of your choice and [this is important so put attention!] a cup of rice [or more if you want more but remember how much because you’re going to have to do some math later]. Lightly brown the rice.
- Add chopped onions, shallots, if you like and a sweet chile and mix with lightly browned rice. Add salt and pepper to taste and some ground comino [cumin] and mix.
- Dump in TWICE AS MUCH WATER [OR CHICKEN STOCK IF YOU ARE NOT A VEGGIE] mixed with tomato as rice [I told you there was math involved!], and turn up the heat until the who mess is boiling.
- Cover and lower the heat to medium low and DON’T REMOVE THE COVER TO PEAK OR YOU WILL RUIN IT AND IT IS GOING TO BE YOUR FAULT. Cook for 15 to 18 minutes and it will be done perfectly. Trust me.
Variations are endless. You can add any cooked beans or peas to the rice after par-frying it, or cooked meats or uncooked tofu or green veggies to the mix.
[Photo By Mayam S.]
