Paella-Style Rice with American Saffron
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 250 g (1 cup) of Arctic Gardens Fajita Mix
- 250 g (1 cup) of Arctic Gardens Assorted Peas
- 250 g (1 cup) of Arctic Gardens Whole Kernel Corn
- 50 g (¼ cup) of garlic, chopped
- 100 ml (⅓ cup) of Canola oil
- 1 kg (4 cups) of parboiled long grain rice
- 300 g (1½ cup) of chopped canned tomatoes
- 100 g (⅓ cup) of chicken stock
- 5 g (2 tbsp) of american saffron
- 1.5 L (6 cups) of water
- To taste: salt and ground black pepper
This recipe can also be done with Arctic Gardens Supersweet Whole Kernel Corn 4x2 kg .
Preparation
- In a large saucepan, heat garlic in oil on low heat.
- Add rice and mix well. Cook for a few minutes on low heat. Do not brown.
- Add water, tomatoes, chicken stock and saffron. Add salt and pepper.
- Bring to a boil and reduce heat to minimum.
- Cover and cook for 20 minutes.
- Steam or boil frozen vegetables in boiling salted water for 4 to 5 minutes. Mix with rice.
Yield: 25 servings of 140 g
Option: Add chicken and/or chorizo to rice
