locrio de vegetales

a hearty mix of rice, veggies, and dominican seasoning

feeds 6-8

2 tablespoons canola or vegetable oil
2 teaspoons garlic powder
1 white or yellow onion, diced
3 celery stalks, chopped
1 teaspoon kosher salt
¼ cup sazón criollo
4 cups jasmine rice, rinsed
1 (14.5 oz.) can diced tomatoes
1 (16 oz.) bag frozen mixed vegetables, thawed
1 chicken bouillon cube
5 cups water

STEP 1
In a large rice pot or Dutch oven, heat the oil over medium-high heat. Add the garlic powder and quickly fry for 15 seconds. Add the onion and celery, and sauté for 3-5 minutes until soft. Add the sazón criollo; sauté another minute. Add the rinsed rice and mix together, sautéing another minute. Add the tomatoes and their juice, then mix in the veggies and the bouillon cube. Add the water and stir all together. Bring to a gentle boil, then cover and turn down to low. Cook for 25 minutes.

STEP 2
Take the lid off and turn the rice over just once, lifting the rice from the bottom of the pot to the top. Put the lid back on and continue to cook on low for another 20 minutes.

STEP 3
Remove the pot from the heat and leave the lid on until you are ready to eat. Serve warm with fried plantains, sliced avocado, and pollo guisado.