Arroz a la Veracruzana

Arroz a la Veracruzana is a vibrant and flavorful rice dish that captures the essence of coastal Mexico with its combination of fresh vegetables, herbs, and spices. This gluten-free dish is perfect as a side or a light main course, offering a delightful taste of Veracruz's culinary heritage.

Ingredients

• Long-grain rice - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Bell pepper - 1/2, diced (red or green)
• Tomato - 1 medium, chopped
• Green peas - 1/2 cup (fresh or frozen)
• Carrot - 1 small, diced
• Cilantro - 1/4 cup, chopped
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lime - 1, juiced

Steps

1. Rinse the long-grain rice under cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Add the diced bell pepper and carrot to the saucepan, cooking for an additional 3 minutes.
4. Stir in the chopped tomato and cook until it softens, about 2 minutes.
5. Add the rinsed rice to the saucepan, stirring to coat the rice with the vegetable mixture.
6. Pour in the vegetable broth, add the bay leaf, salt, and black pepper. Bring to a boil.
7. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
8. In the last 5 minutes of cooking, add the green peas and cilantro, stirring gently to combine.
9. Remove the saucepan from heat, discard the bay leaf, and fluff the rice with a fork. Squeeze fresh lime juice over the top before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion and promotes gut health.
• Rich in vitamins and minerals from the fresh vegetables used.

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