Arroz con Vegetales

I made yellow rice with shrimp recently and used seafood stock in place of water.  I enjoyed that meal and wanted to have that again.  I was out of shrimp, but since I had cod fish baking in the oven, I thought the stock would be good with mixed veggies to serve as yellow rice on the side.  It was and here’s what I used:

Ingredients List:

  1. 2 – 3 Tablespoons of oil (I used Canola)
  2. 2- 3 Tablespoons of Sofrito (I used 4 of my pre-made frozen cubes)
  3. 2 Garlic cloves (minced)
  4. 1 Teaspoon of ground Oregano
  5. Handful of Manzanillo (Spanish) Olives (drained and sliced)
  6. Heaping tablespoon of tomato sauce
  7. Optional Seasoning: 1 packet of Sazon and 1 Ham flavor
  8. 12 ounce package of mixed vegetables (I thawed a frozen bag)
  9. 32 ounce container of Seafood Stock (I like Kitchen Basics)
  10. 3 cups of medium grain rice
  11. Salt and pepper to taste.

Saute items 2 thru 7 in oil on medium heat, then add vegetables and stock.  I sprinkle in a generous amount of salt and a some fresh pepper.  After the liquid reaches a boil, include the rice and stir evenly.  Once the water begins to evaporate (holes form on top) reduce heat to low and cover.  I check it in about fifteen minutes and use a large slotted spoon to bring the rice from the bottom to the top and cover again.

19657127_1699764593658531_8602872675684680140_nRepeat this step in about ten minutes then cover again.  After that, it’s done.

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