Ingredients
Rice
- 1 cup long grain rice
- 1 tsp extra-virgin olive oil
- 1 ½ cups low-sodium chicken broth1, or vegetable broth
- 1 tsp fine sea salt1,
Vegetables
- 1 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 small zucchini, finely chopped
- 1 small carrot, finely chopped
- ½ - 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- ¼ tsp fine sea salt
- ¼ cup peas, fresh or frozen
- 2-4 tbsp fresh cilantro, chopped
Equipment
Method
Start the Rice
- In a small pot over medium-low heat, toast your rice with the olive oil and salt until the rice turns pearly white (about 2-3 min). Add the broth and bring to a boil, then reduce the heat to low and cook, covered, for 15 minutes.
Cook the Vegetables
- While the rice cooks - heat a medium saucepan over medium-low heat. Add the olive oil. Once the oil is shimmering, add the onion. Cook, stirring occasionally, until soft and translucent (about 3 min).
- Once the onion is soft, stir in the zucchini, carrot, jalapeño, garlic and half of the salt. Continue to cook the veggies until they begin to soften (another 2-3 min).
- Add in the tomato and the remainder of the salt. Reduce the heat to low and continue cooking until the tomato breaks down and the vegetables are incredibly fragrant (another 5 min). Do not let them brown.
- Once the rice is mostly cooked but still has some bite (after 15 min), add it to the saucepan with the vegetables. Stir in the peas and cilantro and toss everything together until well mixed. Remove from the heat and cover the rice. Let it sit for 5 minutes for the flavours to mingle and the rice to finish cooking.
- Taste for salt and serve with additional fresh cilantro if desired.