Monday, June 22, 2015

Dominican Republic - Arroz del Sol

This week I thought I'd recognise yesterday's Summer Solstice by doing this Dominican Republic recipe for 'Sun Rice'. I don't know why though because there's no sun to be had here today, just drizzle and clouds!

Ingredients:

2 tablespoons of rice
1 large carrot
1/2 cup of vegetable stock
1 1/2 cups of water
1 1/2 cups of rice
3/4 cup of sweetcorn
1 tablespoon butter
Salt and pepper


 Grate the carrot, like so.



 Saute the carrot in the oil for 2-3 minutes.


 Make up the stock then add it along with the water. Bring to the boil.


Rinse the rice and add it to the pan. Reduce the heat to a simmer and leave to cook for 10 minutes.


 Add the sweetcorn, stir and continue to cook for another 10 minutes. Add more water if you need to.


When the rice is cooked and the water is absorbed, stir in the butter and season with salt & pepper.


I love how bright and sunny this dish looks. The texture of the rice is the best part, it's soft and creamy with an added crunch from the sweetcorn. Me and JD really liked the rice even though after my first bite I felt it was a bit too plain and wanted more spice. The more we ate it the more we enjoyed the subtle flavours. It was a nice sunny food to brighten up our rainy day and I'd have it again, maybe it'll bring out the sun. :D
2 tablespoons oil (corn is preferable)
1 large carrot, grated
½ cup chicken broth
1 ½ cups cold water
Heat the oil in a large pan over medium-high heat. Once it’s sizzling, add the carrot and cook for about 3 minutes, or until carrot is tender. Add the broth and water and bring to a boil.
The Rice (bring it together!)
1 ½ cups rice, rinsed well with cold water
¾ cup cooked corn (canned or frozen is fine)
1 tablespoon butter
Salt, to taste
- See more at: http://wanderlustandlipstick.com/blogs/foodfreeway/2010/07/28/recipe-of-the-week-arroz-del-sol-dominicano/#sthash.1hhka117.dpuf
2 tablespoons oil (corn is preferable)
1 large carrot, grated
½ cup chicken broth
1 ½ cups cold water
Heat the oil in a large pan over medium-high heat. Once it’s sizzling, add the carrot and cook for about 3 minutes, or until carrot is tender. Add the broth and water and bring to a boil.
The Rice (bring it together!)
1 ½ cups rice, rinsed well with cold water
¾ cup cooked corn (canned or frozen is fine)
1 tablespoon butter
Salt, to taste
- See more at: http://wanderlustandlipstick.com/blogs/foodfreeway/2010/07/28/recipe-of-the-week-arroz-del-sol-dominicano/#sthash.1hhka117.dpuf

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