Guatemalan · serves 6 · about 35 minutes
The confetti rice of the chapín table — grains toasted gold, steamed with a fine dice of carrot and pepper. Quiet on its own, essential beside everything.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 carrot, fine dice
- 1/2 red pepper, fine dice
- 1/2 cup peas or green beans, chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 3.5 cups water or broth
Method
- Toast the rice in the oil over medium heat, stirring, until the grains turn pale gold.
- Add the onion, garlic, and vegetables; cook 2 minutes with the Sazon.
- Add the liquid and a pinch of salt. Boil until it drops level with the rice.
- Cover, lower, steam 18-20 minutes. Rest 5.
- Fluff and serve — under a seco, beside volteados, or holding down the center of the plate.