Rice with Vegetables

Name: Rice with Vegetables
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: ⅓ cup peeled and minced celery; ⅓ cup minced carrot; 1½ cups long-grain rice; Salt and black pepper; 3 cups chicken or beef stock, preferably homemade, or water; ⅓ cup minced green beans or ½ cup peas; ⅓ cup minced green beans or ½ cup peas; ⅓ cup minced red bell pepper; 2 tablespoons lard or neutral oil, like corn or grapeseed; 2 tablespoons lard or neutral oil, like corn or grapeseed; Salt and black pepper; ½ cup chopped onion; 2 tablespoons lard or neutral oil, like corn or grapeseed; 2 tablespoons lard or neutral oil, like corn or grapeseed; Chopped fresh parsley or cilantro leaves for garnish; Chopped fresh parsley or cilantro leaves for garnish; 3 cups chicken or beef stock, preferably homemade, or water; 3 cups chicken or beef stock, preferably homemade, or water

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Sadly, throughout Mexico, you see rice cooked with mixed frozen vegetables—Birds Eye rice, essentially. Fortunately, the real thing is not that difficult to make and it’s infinitely better.

Ingredients

2 tablespoons lard or neutral oil, like corn or grapeseed
½ cup chopped

Americas
Mexico
Dinner
Gluten-free
Summer
Central America

Method

Put the lard in a saucepan or deep skillet with a lid and place over medium heat. A minute later, add the onion and some salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the rice and cook, stirring, until it is glossy, about 2 minutes. Add the vegetables and a bit more salt and pepper and cook just until they begin to soften,