Arroz Verde Recipe - onion

Method

• 1.
• Place the onion, celery, chile and garlic in a small saucepan with 1 c. water.
• Bring to a simmer over medium heat and cook till the vegetables are tender, 10 to 15 min.
• 2.
• Let the mix cold till lukewarm, then puree in a blender or possibly food processor.
• Set aside.
• 3.
• Heat the oil in a small saucepan and fry the raw rice gently over in order to cook proportionately without burning.
• 4.
• Stir in the pureed vegetables and the liquid.
• Add in the chicken stock and salt.
• Bring to a boil, stir once, and reduce heat to low.
• Cover and cook, undisturbed, for 10 to 12 min.
• 5.
• Add in the peas and carrots without stirring.
• Replace the cover and continue cooking for 10 to 15 min or possibly till the rice is tender and the liquid is absorbed.
• 6.
• Stir with a fork before serving to fluff the rice and mix the vegetables through.
• WINE: RED RIOJA