Triple Rice, or Arroz a la Triple, combines three types of rice—white, brown, and wild—for a delightful blend of textures and flavors. This dish seamlessly marries Spanish and Peruvian culinary influences, presenting an aromatic meal rich with savory vegetables and spices. The varying types of rice create a layered complexity and depth, offering a unique dining experience. Enhanced with a medley of vegetables and spices, this versatile dish is bound to become a staple for its irresistible taste and hearty appeal.

Ingredients

• 1 cup white rice
• 1/2 cup brown rice
• 1/2 cup wild rice
• 1 whole onion, chopped
• 1 whole bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 Tbsp olive oil
• 3 cups vegetable broth

Instructions

1. Rinse the white, brown, and wild rice in a fine-mesh sieve under cold water until the water runs clear, then set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5 minutes until softened.
3. Add the minced garlic, cumin powder, paprika, and cayenne pepper to the pot. Cook for 1 minute until fragrant.
4. Stir in the rinsed rice and toast for 2 minutes to enhance the nutty flavors.
5. Pour in the vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork before serving.

Keywords: Lunch, Rice, Savory, Hearty, Spanish

Spice Rack: Cumin Powder, Paprika, Cayenne Pepper

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