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Garden vegetable rice (or arroz a la jardinera in Spanish) is a Peruvian recipe that is made with rice and veggies. It be so flavorful, straightforward and low-value.
I’ve had this recipe on my cooking bucket record for a extremely long time and I don’t know why, because is so straightforward and low-value. It be a form of each person loves!
We former basmati brown rice, nonetheless to any extent additional or less rice is good ample: brown, white, long grain, immediate grain, and so on. Normally, you’re going to ought to add more or less liquid and cook it within the midst of a obvious period of time, reckoning on the rice you’re the utilization of.
I reflect here is that if fact be told a Peruvian recipe (it be called arroz a la jardinera in Spanish). I’ve additionally learn it be reasonably new in Puerto Rico and assorted Caribbean locations, nonetheless I’m no longer obvious. Some of us use saffron reasonably than turmeric powder, nonetheless I make a choice turmeric, because it be so more inexpensive and straightforward to fetch, besides it be a expansive wholesome spice. Each and every are wide choices!
procuring for more rice recipes?
- Easy vegan fried rice
- Brown rice traipse fry with vegetables
- Vegan Spanish paella
- Spanish vegetable rice
- Guacamole rice salad
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Garden Vegetable Rice
Garden vegetable rice (or arroz a la jardinera in Spanish) is a Peruvian recipe that is made with rice and veggies. It be so flavorful, straightforward and low-value.
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Direction: Main
Cuisine: Peruvian
Food regimen: Vegan
Prep Time: 5 minutes
Cook dinner Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Substances
- ½ pink onion, chopped
- 1 carrot, chopped
- 2 ripe tomatoes, chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- ½ teaspoon sea salt
- ⅛ teaspoon flooring dark pepper
- ¼ cup corn kernels, 4 tbsp
- ¼ cup peas, 4 tbsp
- 1 cup basmati brown rice, 180 g
- 3 cups vegetable stock or water, 750 ml
Instructions
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Add the onion and carrot to a deep skillet, wok traipse fry pan or a expansive pot and sautee them with some water or oil over medium-excessive heat for five minutes, stirring each so most frequently.
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Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for one other 5 minutes, stirring each so most frequently. Add more water or oil if wished.
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Add the corn kernels, peas and rice and cook for 2 minutes more, stirring each so most frequently.
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No longer without lengthen, add the vegetable stock and bring it to a boil, then cook over medium-excessive heat for 40 minutes or until the rice is cooked.
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Bewitch a long way from heat and attend. Preserve leftovers in a sealed container within the fridge for 4 to 5 days.
Notes
- In fact feel free to make use of canned or frozen corn kernels and peas.
- Cooking time and the quantity of vegetable stock or water may perhaps perchance perchance also honest vary, reckoning on the variety or mark of rice you’re the utilization of.
- Diversified forms of rice are additionally good ample, nonetheless as I talked about above, you’re going to ought to add more or less liquid and the cooking time will vary.
- Add your favourite veggies and spices.
- Whilst you happen to are no longer former to eat turmeric powder, add ¼ teaspoon first, traipse and take away a peer at, then add more if wished.
Nutrition
Serving: 1serving | Energy: 204kcal | Carbohydrates: 44.8g | Protein: 5.2g | Fat: 2.2g | Saturated Fat: 0.1g | Sodium: 722mg | Fiber: 4.9g | Sugar: 5.4g