arroz

Growing up in san diego, one of our favorite haunts was old town. We spent many a birthday celebration at either hamburguesa or casa de bandini. In fact it wasn’t just during my childhood, but when my hubbie and I were at usd law, we used to frequent casa de bandini regularly for giant frozen margaritas and food.

Let’s face it. If you grow up anywhere in southern california, mexican food is pretty much your local cuisine.

My most favorite dish on the menu was the arroz con pollo. At casa de bandini they made a chicken and pepper mixture, served it over rice, and added tortillas, lettuce and tomatoes if you wanted to make tacos out of it. I always added sliced avocado, olives, and sour cream to top. And I suggest you do too.

But at the base of it all, was the arroz. Saffron flavored, and chock full of veggies, it was a perfect base, and quite frankly, could be a meal in and of itself. It’s just that good. Which of course means, I needed to figure out a way to make my own. So, I can eat it whenever I want.

Ingredients:

4 Tbsp butter

1/2 cup corn

1/2 cup peas

1/2 cup carrots, diced

1 bunch green onions, sliced, whites and greens separated

2 cloves garlic, minced

2 cups paella (or short grained bomba) rice

1 tsp salt

1 Tbsp tomato paste

1 cup albarino wine

4 cups chicken stock

1/2 tsp sa;t

Directions:

In a large brasier or dutch oven, melt butter over medium heat.

Add corn, peas, carrots, and the white part of the scallions. Sauté until softened.

Add garlic. Stir to combine.

Add rice, and 1 tsp salt. Stir to combine. Let sauté for 3-5 minutes.

Add tomato paste. Stir and sauté for 2 minutes.

Add in wine. Stir until absorbed.

Add chicken stock and saffron. Bring to a boil.

Once boiling, turn down heat and cook for 20-25 minutes covered. Stirring occasionaly.