Serves 4
Ingredients:
- 1 cup of rice (long grain)
- ¼ of a small onion
- 2 garlic cloves
- 1+ tablespoon chicken flavor bouillon (to taste)
- 2 teaspoons of Saffron
- 1/3 cup chopped cabbage
- 1/3 cup corn kernels
- 2 carrots finely chopped
- 2 tablespoons vegetable oil
- Aprox. 2 cups hot water. (check the back of the rice package to confirm the right amount of water that you will need to cook the rice. Different brands and kinds of rice call for a different amount of water.)
Rinse the rice under cold water, drain it and set it aside until you are ready to use it.
In a blender, add in the onion, garlic and about 2 or 3 tablespoons of water, blend everything on high until well combined into a paste.
In large saucepan, on medium high heat, preheat 2 tablespoons of vegetable oil, cook the rice for about 3 minutes, stirring constantly. (You just want the rice to turn somewhat translucent, do not over toast it.. we are not looking for a golden brown color... just cook it until translucent!)
Once the rice is ready, add in the onion paste, give it a stir, then add in the carrots and season with 1 tablespoon of chicken flavor bouillon, continue to stir for 30 seconds, then add in 2 cups of hot water, 2 teaspoons of Saffron, 1/3 cup corn kernels, and 1/3 cup cabbage, stir, together, taste the flavor add more chicken flavor bouillon if needed.
Reduce the heat, cover the saucepan with a lid, make sure the saucepan is well close so the steam can stay inside. Let the rice simmer for about 25 minutes or until there's no more liquid in the saucepan. Just forget about the rice, let it do its thing, don't remove the lid, don't stir it again.
After 25 minutes check to see if the liquid is evaporated. If not, continue to cook until the liquid is gone.
Once there's no more liquid in the saucepan, turn off the heat, let the rice in there for another 10 more minutes before serving. (the saucepan is till covered with a lid!)
Garnish with Avocado slices and enjoy!
