Recipe: Spanish Rice (Soupy) with Green Beans and Peas

Spanish Rice (Soupy) With Green Beans And Peas
Recipe by: James McNair's Beans & Grains (1997)
Yield: 8 Servings

1 olive oil spray
1 large onion
2 large red and green bell peppers
2 oz chorizo, optional
1/2 c sun dried tomato pieces, see instructions (chips)
1 c hot water
1 fresh orange juice, as directed
1 tb minced garlic, or less to taste
1 tsp virgin olive oil, fruity
2 c short-grain rice, white and/or brown
3 c low sodium chicken broth, fat free
1/4 c chopped parsley, and/or cilantro
1 tb tomato paste
1 tsp paprika, sweet or spicy
1/2 tsp saffron threads, optional
1 salt and pepper, to taste
2 c peas, frozen or fresh
1 lb green beans, petite, frozen
1 olives, optional
1 shredded fresh orange zest threads, for garnish
1 cup dry white wine
2 cups chicken

This rice is saut ed on the stovetop and after that, transferred to an ovenproof, shallow baking dish. 375F. (Or use a small paella pan; it goes from stove top to oven.) ONION: slice vertically into thin wedges. PEPPERS: core and slice lengthwise into 1/4-inch strips CHORIZO is used for it's spicy flavor. (consider substituting spicy breakfast links.) GREEN BEANS: young, dark green beans, frozen, one large bag, cut into bites (3/4-inch or so). OLIVES: 1/2 cup or so of pitted, sliced brine-packed olives; green or black or purple or your preference. SUN DRIED TOMATOES: Water will be used as cooking broth. Soak the sun dried tomato chips in 1 cup hot water. Remove the chips with a fork or slotted spoon; chop into thin strips. Strain the water and add fresh squeeze orange juice to get 1 cup of liquid. Spray a skillet and heat over a medium flame. Brown crumbled and or minced sauce with the onions about 2 to 3 minutes; add peppers and continue to soften for 2 to 3 minutes, adding broth if cooking liquid is needed.

Add the sun-drieds, garlic and stir, bring the pan back up to temperature; add oil; add the rice and stir until rice grains are well coated and opaque; about 5 minutes. Stir in the soaking liquid with the orange juice, the broth, parsley, tomato paste, paprika, saffron (if using) and pepper. Bring to a boil, stirring constantly but gently; add the salt. Transfer to an oven dish. Cover tightly with lid or foil and bake about 20 minutes; or about 30-35 minutes at 350F (etc.) Meanwhile, in a saucepan, (or in microwave) cook the vegetables; drain and shock in cold water. Set aside to dry. Remove rice from oven; add beans, peas and olives; stir to toss; add water if necessary. Cover and return to the oven for about 10 to 15 minutes (don't let rice get too dry). Remove from oven and let stand, covered for about 10 minutes. Before serving decorate with fresh cilantro and/or parsley and orange zest.