Arroz de Enfermo with a Twist

Ingredients

• 2 cups (400g) rice 2 cups (400g) rice
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 1 cup (200g) cooked chicken or tofu, shredded 1 cup (200g) cooked chicken or tofu, shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant.
2. 2.
   Add the rice to the pot and stir well to coat it with the garlic-infused oil.
3. 3.
   Pour in the vegetable or chicken broth and add the bay leaves and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the rice simmer for about 15 minutes or until it is cooked and tender.
5. 5.
   In a separate pan, sauté the diced carrot, bell pepper, and peas until they are slightly softened.
6. 6.
   Once the rice is cooked, add the cooked chicken or tofu to the pot and stir well to combine.
7. 7.
   Finally, add the sautéed vegetables to the pot and gently mix everything together.
8. 8.
   Remove the bay leaves and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and ensure fluffy grains.
• Chicken or tofu — If using chicken, make sure it is fully cooked before adding it to the rice. If using tofu, press it to remove excess moisture and marinate it for added flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make it heartier, serve the Arroz de Enfermo with a side of crusty bread or a fresh green salad.
• Leftovers can be stored in the refrigerator for up to three days and reheated for a quick and satisfying meal.
• Experiment with different protein options such as shrimp or shredded pork for a variation in flavors.

Serving advice

Serve the Arroz de Enfermo hot in individual bowls, garnished with fresh parsley. Accompany it with a slice of lemon for a tangy burst of flavor.

Presentation advice

To enhance the presentation, sprinkle some paprika or smoked paprika on top of the dish before serving. This adds a pop of color and a hint of smokiness.