Kids and Veggies

Long before Jessica Seinfeld (Jerry’s wife), author of Deceptively Delicious, began slipping spinach into brownies and cauliflower into mashed potatoes to get her kids to eat more vegetables, we were doing the same thing, but not as secretly. Kids usually know when someone is trying to put something over on them, so our approach to introducing children to vegetables has always been to let them see what they’re eating. Also, we’re careful about the add-ins. Beets and broccoli might work in the Seinfeld kitchen, but we like to start with less assertive flavors, like green beans.

Spanish rice, which is Spanish in name only and probably comes from a Mexican dish with onion and tomatoes, is a great recipe for culinary doctoring. For serving along with kid food like hamburgers or hot dogs, we go for Spanish rice with green beans and tomatoes. There’s nothing mysterious about it; the rice is lightly browned and cooked with green beans, which are diced but recognizable and tomatoes, cut in small chunks.  We suggest the first time you make it, use only a small amount of green beans; once you’re sure your children like it, add more the next time around. If they’re turned off after a few bites, put the recipe in the “hold” file and try again another time.

Child experts say to pick your battles, but food should not be one of them. Most children will eventually eat all kinds of vegetables, and some will surprise you and turn into vegetarians.

Spanish Rice

Photo by Mark Boughton; styling by Teresa Blackburn

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Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.

Ingredients

2 tablespoons olive oil
½ yellow onion, finely chopped
1 garlic clove, minced
1 small tomato, finely diced
¼ cup diced green beans
1 cup long-grain white rice
½ teaspoon dried oregano
½ teaspoon salt
2 cups lower-sodium chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving. Serves 4.

Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 Plates," August 2007.

Nutritional Information

Per serving: 240 calories, 7g fat, 5g prot., 40g carbs., 1g fiber, 590mg sodium.

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• Veggie U
• Spanish Bites
• It's Tomato Time
• New Fried Rice
• Spanish Dishes for Kids

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