Recipe of the Week: Arroz del Sol Dominicano:
Welcome to the recipe of the week! On Saturday, we featured food from the island of Hispaniola, occupied by Haiti and the Dominican Republic. Today’s recipe is Arroz del Sol Dominicano, from (you guessed it!) the Dominican Republic. While both countries have a wide assortment of delicious recipes, today’s recipe was chosen for its simplicity, availability of ingredients, and the short time that is needed to make it. Why feature a recipe if you can’t make it in your own kitchen?
Arroz del Sol Dominicano literally translates to Dominican Sun Rice. Its bright, sunny colours are likely the inspiration for the name, and the combination of textures and flavours is a Caribbean delight.
Arroz del Sol Dominicano
Serves 4
Adapted from The Ultimate Guide to the Dominican Republic
The Base (this is where the flavor starts!)
2 tablespoons oil (corn is preferable)
1 large carrot, grated
½ cup chicken broth
1 ½ cups cold water
Heat the oil in a large pan over medium-high heat. Once it’s sizzling, add the carrot and cook for about 3 minutes, or until carrot is tender. Add the broth and water and bring to a boil.
The Rice (bring it together!)
1 ½ cups rice, rinsed well with cold water
¾ cup cooked corn (canned or frozen is fine)
1 tablespoon butter
Salt, to taste
Add the rice to the broth and carrot mixture, stir well, and bring the heat down to a simmer. Cover and let cook for 10 minutes. Uncover, then add the corn, stir well, cover, and let cook for 20 minutes. Once rice is tender, add butter and salt, stir well, and serve. Want to make it a meal? Serve alongside grilled chicken or shrimp! Yum!
What’s up next on Food Freeway? We’ll make a quick trip north to discover the food of the Bahamas! And, to hold your tastebuds over until Saturday, check out Wanderfood Wednesday, where you’ll find a ton of links to some fabulous foodie reading material.
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