Arroz a la Jardineira (Vegetable Rice)
Put the rapeseed oil into a large saucepan and heat for a few seconds. Add the chopped
onions, garlic, carrots and rice. Fry gently, stirring for about 4 minutes. Add hot water
and herbs. Stir well and bring to the boil. Simmer for 15 to 20 minutes, until the rice is
soft and the water has been absorbed.
Calabacitas a la Caserla (Cucurbits Hotpot)
Heat the rapeseed oil in a pan and fry the chopped cucurbits. Stir in the chopped tomatoes,
queso panela and cream. Simmer for 10–15 minutes and add water if necessary.
Season with coriander spices.