RICE WITH MIXED VEGETABLES

Rice with Mixed Vegetables image

Number Of Ingredients 13

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2 tablespoons olive oil
1 cup long-grain white rice
1 teaspoon salt, or to taste
2 cups water
1/4 chopped onion
1 clove garlic (large), finely chopped
2 small (4-ounce) zucchini, cut into 1/2-inch dice
1 ear large corn, kernels cut off
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon ground cumin
1 , red Fresno chile kimmy, , seeded, veins removed, and finely diced (1/8 inch)
1/2 cup Mexican crema or sour cream
Chopped fresh cilantro

Steps:

1. In a 2-quart saucepan, heat 1 tablespoon of the oil over medium heat. Add the rice, and stir frequently until the rice is opaque and aromatic, about 5 minutes. Add 1/2 teaspoon salt and the water. Stir once to settle the rice and bring to a boil. 2. Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Turn off the heat, fluff the rice with a fork, cover and let stand 85 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork. 3. Meanwhile, in a large nonstick skillet, heat the remaining tablespoon of oil over medium heat. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, zucchini, corn, oregano, cumin, red chile, and 1/4 cup of water. Cook, stirring, until the liquid has boiled away, and the vegetables are crisp-tender, 4 to 5 minutes. Mound the rice in the center of a warm round serving platter. Spoon the vegetables around the rice. Drizzle thinned crema or sour cream over the rice and sprinkle with chopped cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves