"Greek" Rice (Arroz à Grega)
Ingredients
- 3 tablespoons vegetable oil
- ½ medium white onion small diced
- ½ cup cubed carrots
- 2 garlic cloves minced
- 2 cups parboiled rice uncooked
- 4 cups chicken broth (or vegetable broth, for a vegetarian version)
- ¾ teaspoon salt or more if necessary. Amount will vary depending on how salty the broth is
- Ground black pepper to taste
- 1 cup raisins
- 1 cup cubed ham (for a vegetarian version, skip this ingredient)
- ½ cup corn cooked
- ½ cup peas cooked
- ¼ cup green onions chopped
Instructions
- To prepare Greek rice, heat the oil over medium heat in large pan and sauté both the the onion and carrots, stirring occasionally, until onion has softened (don't let brown). Add the garlic and cook for about 30-60 seconds, stirring constantly to not let brown. Add the rice, sauteeing for about 2 minutes (do not let brown). Add the broth and let come to a boil. Add salt and pepper, and stir. Reduce heat to medium-low and cover pan. Let rice cook for about 15 minutes or until al dente. Taste and adjust salt if necessary.
- Fluff rice with a fork and mix in the raisins, ham, cooked corn and peas, and green onions. Serve Greek rice hot (sprinkled with grated Parmesan cheese on top, if desired) by itself as a main dish or as a side for chicken.
Recipe Notes
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