Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the rice in a large bowl and rinse under cold running water for 5 minutes. Drain and set aside.

Heat the oil in a medium heavy saucepan over medium low heat. Add the onion and saute until soft, but not brown, about 5 minutes. Add the garlic and saute for 1 more minute to release the aromas. Add the peas, carrots and string beans, and cook slightly, about 2 minutes. Add boiling water and rice, cover tightly and simmer for 1520 minutes, or until liquid is absorbed and rice is tender. Stir with a fork and serve hot.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Arroz Caldo

Recipe courtesy of Food Network Kitchen

Arroz Graneado

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Arroz Rojo

Recipe courtesy of Marcela Valladolid

Arroz Cartagena

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Arroz Amarillo

Recipe courtesy of Maria Lopez

Arroz Amarillo with Peas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Arroz a Banda

Recipe courtesy of Martha Rose Schulman

Arroz con Pollo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword