arroz con veduras (spanish yellow rice with vegatables)

Name: arroz con veduras (spanish yellow rice with vegatables) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: 1 Tbsp Achote seeds can be found in the Spanish section or a Spanish grocery. This adds color to the rice.; 2 Tbsp extra virgen olive oil; 2 cups long white rice (blue rose or Tailand rice is best); 20 grams or about 6 shallots (those tiny onions); 1 cup squash (any kind); 1 cup green beans (snap) or green fava beans; 1 cup baby carrots; 1 red bell pepper roasted and cut into strips; 1 jalapeno diced; OPT: chicken cut into portions; 1 Tbsp cumin; 1 tsp white pepper; 1 - 2 tsp salt; about 1/3 tsp curry powder; 1 tsp saffron strings; 1 tsp tumeric

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 12

Ingredients

1 Tbsp Achote seeds, can be found in the Spanish section or a Spanish grocery. This adds color to the rice.2 Tbsp extra virgen olive oil2 cups long white rice (blue rose or Tailand rice is best)20 grams or about 6 shallots (those tiny onions)1 cup squash (any kind)1 cup green beans (snap) or green fava beans1 cup baby carrots1 red bell pepper, roasted and cut into strips1 jalapeno, dicedOPT: chicken, cut into portions1 Tbsp cumin1 tsp white pepper1 - 2 tsp salt about 1/3 tsp curry powder1 tsp saffron strings1 tsp tumeric

Directions

1. Roast the bell pepper and set aside. Peel and cut into thin slices.
2. Fry the achote in the olive oil until the oil turns red. Drain the oil into the cooking pan (it will be very hot) using a metal strainer. Discard the seeds.
3. If you can to add chicken, lightly fry the chicken in the oil at this point, take out and put on the side on the plate.
4. Fry the rice, bell pepper, jalapeno and shallots in the oil.
5. Add the spices and continue until the rice becomes see through.
6. Add the vegetables and water (about 4 cups). If you want the chicken return it at this point.
7. Bring to a boil and cook on low heat for about 30 - 40 minutes until the rice is cooked through.

Serving Size: 8 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PERACH.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving