Arroz con Verduras

6-8 servings

1 ½ cups long grain rice
3 tbsp Canola oil      
3 cups chicken stock, hot                                                                           
3 roma tomatoes, quartered                                                 
1 red bell pepper, julienne                                      
1 yellow onion, small dice                                                    
2-3 garlic cloves, minced                                                                   
1/8 tsp ground cloves
1 cup baby peas, frozen
Kosher salt

In a medium skillet, sauté rice, onion, bell peppers, and tomatoes over medium-high heat, for about 2-3 minutes. Add garlic, cloves, and salt, and sauté 1-2 minutes more.

Add hot stock, stir well, and bring mixture to a boil. Liquid should be about one inch above rice surface (adjust liquid if needed).  Lower heat to medium low, cover, and simmer until done, about 10-15 minutes.  Rice is done when all liquid has evaporated and rice is tender, not clumpy.

Turn heat off.  Keep rice covered until ready to serve.  Fluff before serving.

Rice tips : Cooking time (and amount of liquid) varies depending on type of rice used.  Usually, soft grain white rice cooks in about 10-15 minutes.  Darker rice (brown, red, wild or other) is harder, thus it needs more liquid than white rice, and it can take as long as 25-30 minutes or longer to cook, depending on quantity.