Arroz a la Jardinera/ Garden Rice

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I love to eat colorful food. It makes me happy. I also love to take any opportunity I have to add veggies in my dishes. My girls love veggies!.. for the most part. This rice looks so beautiful and colorful, it makes it easier for them to eat their veggies. Jardinera basically means garden and the veggies in this rice dish are the ones you mostly find in your garden. If you have one. If you don’t have one, well.. frozen veggies are pretty amazing. This rice is a perfect side dish for any chicken dish, and I say chicken because the seasoning of the rice is pretty mild and won’t compete with the simple beauty of the chicken but that’s my opinion. Like I say, you do you.  My mom used to make Arroz a la Jardinera all the time and I loved it growing up but I have to confess, I always picked the veggies out. Can you believe I did that? It would drive my mom crazy! but Look at me know, bloging about how much I  love veggies. Be patient with your kids mommas, they’d eventually come around. 

This dish may be simple but it is pretty great in flavor, color and texture. The fluffy rice is perfect for the bright crispy vegetables. When I said the flavor of the rice is mild I meant it the best possible way. Here is why, the rice is not taking away anything from the veggies, it only helps them to shine on their own. You are going to taste the rice but also, each and everyone of your veggies. Add as many as you want. It is all good. Here’s how I make my “Arroz a la Jardinera” Did you just read that with a Mexican accent? I hope you did. 

Rule #1 and #2 for the perfect rice according to my grandmother and certified by my mother.. get your pan on medium high heat (Have you designated a pan to be used for rice and rice only yet?) and boil your water, I mean in case you have never boiled water before.. Exhibit A, above. Kidding.  
Once you pan is hot add the oil and the rice. Stir constantly for about 2 minutes.
Add your chopped onions and minced garlic and stir constantly for another minute.  Turn your heat to the lowest setting on your stove.
Make sure your heat is on low. Low and slow add your boiling water. It will bubble for a couple seconds. 
Once the rice has settle, add the salt and chicken buillon. Gently, stir once. Just once, and walk away. Rule #3 Rice doesn’t like to be disturbed. Set your time for 10min. 

After 10 minutes the rice is not quite done,  but we are going to add our veggies. I’m using corn, peas, carrots and green beans, they are completely thawed.  We add our veggies now because we don’t want to over cook them, we want them to stay crisp and keep their color. Gently drop the veggies over your rice (Exhibit B, above) Don’t stir! Just put the lid back on, set your timer for another 10 minutes and walk away.
It is done! I know you’re going to say it looks exactly the same as exhibit B, and it does! That’s because we didn’t over cook our veggies, they kept their color. And we didn’t stir our rice, it is fluffy and perfect. Let it rest for a couple of minutes before you serve it. 
Exhibit C. Look at it, Doesn’t it make you happy? Wait till you try it. Find the recipe below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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