Ingredients for Arroz Blanco Con Verduras White Rice W Vegetables
- 1 cup milk
- 4 ounces cream cheese
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1-2 finely chopped jalapeño peppers
- 2 cups water
- 1/2 cup frozen corn
- salt to taste
- 2 cups chicken broth (optional)
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How to Make Arroz Blanco Con Verduras White Rice W Vegetables
- In a blender, combine 1/2 cup milk and 4 ounces cream cheese. Blend until smooth and set aside.
- Heat 1 tablespoon olive oil in a medium-size heavy-bottomed saucepan over medium heat. Add 1 cup uncooked long-grain white rice and stir constantly until the grains are lightly toasted and begin to clump together (about 2-3 minutes).
- Add 2 cloves minced garlic, 1/2 cup chopped onion, 1 cup sliced mushrooms, and 1-2 finely chopped jalapeños (adjust to your spice preference). Sauté for 3-4 minutes, stirring frequently, until the rice is separated and the vegetables are softened.
- Pour in 2 cups water or chicken broth and add salt to taste. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
- Stir in 1/2 cup milk, cover, and cook for another 2-3 minutes over low heat until the milk is absorbed.
- Remove from heat. Stir in 1/2 cup frozen corn. Pour the cream cheese mixture over the rice, cover, and let stand for 10-15 minutes to allow the flavors to meld.
- Fluff with a fork and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
20g
Carbs
12g
