Recipe

Rice with Vegetables

Name: Rice with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds of rice; 6 cups of broth; 1 carrot; 1 medium potato; 1 ear of corn; 1 cup of green beans; 1 onion; 1 pepper; 3 cloves of garlic; 2 tablespoons of tomato puree; 4 tablespoons of oil; 1 teaspoon of salt; Pepper, to taste; Water, for boiling the corn

Cuban rice cooked in broth with carrot, potato, corn and green beans over a good criollo sofrito. Simple, colorful and complete.

CiberCubaApril 13, 2007

CiberCuba

Preparation15 min
Cooking30 min
Total time45 min
Servings4 servings
DifficultyEasy

Method

Wash the rice and drain it well.
Remove the kernels from the ear of corn and boil them in water until tender. Drain them.
Cut the carrot, potato and green beans into half-inch cubes and combine with the corn.
Chop the onion, pepper and garlic.
Heat the oil and make a sofrito with the onion, pepper, garlic and tomato puree.
Add all the vegetables to the sofrito and cook for 5 minutes.
Add the rice with the broth, salt and pepper. Cover and let it cook until the rice is tender.