Arroz a la Valenciana

Arroz a la Valenciana is a vibrant and flavorful Mexican rice dish, traditionally cooked with a medley of colorful vegetables and aromatic spices. This gluten-free version is perfect for a cozy meal, bringing a taste of Mexico to your table.

Ingredients

• Long-grain rice - 1 cup
• Chicken broth - 2 cups
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1/2, diced
• Green peas - 1/2 cup, fresh or frozen
• Carrot - 1 small, diced
• Tomato - 1 medium, diced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Rinse the long-grain rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
3. Add the minced garlic, diced red bell pepper, and diced carrot to the saucepan. Sauté for another 3-4 minutes until the vegetables begin to soften.
4. Stir in the rinsed rice, cumin, paprika, salt, and black pepper. Cook for 2 minutes, stirring frequently to toast the rice slightly.
5. Add the diced tomato and chicken broth to the saucepan. Stir to combine, then bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork.
8. Gently fold in the green peas and chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 56 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Provides a good source of carbohydrates for energy.

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