ARROZ PRIMAVERA

If you love rice – and who doesn't? – then you'll love this Arroz primavera, a colorful vegan side dish that combines a flavorful rice pilaf with a beautiful blend of colorful veggies. Versatile and flexible, you can adapt this dish to your exact taste and surprise your guests and family with something new.

– 5 tablespoons olive oil divided (or butter if you're not vegan) – 1 large onion red or yellow – 1 medium carrot peeled and diced – 2 cups rice long-grain rice, basmati rice, or jasmine rice – 3 large garlic cloves minced – 1 red bell pepper diced – 2 cups boiling-hot vegetable broth seasoned with salt to taste – ⅓ cup sweet corn – ⅓ cup frozen sweet peas thawed – Cilantro or parsley to garnish

Ingredients:

– Add the rice and bell pepper, and cook stirring until the rice grains are all coated in oil.Heat half the oil in the Dutch oven over medium-low heat. Add and cook the onions, carrots, and garlic, stirring until the onions turn translucent.

Step 1:

– Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then the rice should be cooked through but with separate grains. If it's not cooked through, add 3 tablespoons of water, and cover again for about 7 more minutes.Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often until almost all the liquid has evaporated.

Step 2:

– Once the rice is cooked, drizzle with the remaining oil and fluff with a fork. Serve in a serving bowl, and garnish with the cilantro.

Step 3:

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