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’s so flavorful, simple and inexpensive.

I’ve had this recipe on my cooking bucket list for a long time and I don’t know why, because is so simple and inexpensive. It’s one of those everybody loves!

We used basmati brown rice, but any kind of rice is okay: brown, white, long grain, short grain, etc. Basically, you’ll need to add more or less liquid and cook it during a different period of time, depending on the rice you’re using.

I think this is actually a Peruvian recipe (it’s called arroz a la jardinera in Spanish). I’ve also read it’s quite popular in Puerto Rico and other Caribbean places, but I’m not sure. Some people use saffron instead of turmeric powder, but I prefer turmeric, as it’s so more affordable and easy to find, besides it’s a super healthy spice. Both are great choices!

looking for more rice recipes?

• Simple vegan fried rice
• Brown rice stir fry with vegetables
• Vegan Spanish paella
• Spanish vegetable rice
• Guacamole rice salad

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Garden Vegetable Rice

• Author: Simple Vegan Blog
• Prep: 5 mins
• Cook: 1 hour
• Total: 1 hour 5 mins
• 2-4 1x
• Main
• Peruvian

★★★★★ 5 from 1 reviews

Servings 2-4 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

Garden vegetable rice (or arroz a la jardinera in Spanish) is a Peruvian recipe that is made with rice and veggies. It’s so flavorful, simple and inexpensive.

Ingredients

• 1/2 red onion, chopped
• 1 carrot, chopped
• 2 ripe tomatoes, chopped
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp sea salt
• 1/8 tsp ground black pepper
• 1/4 cup corn kernels (4 tbsp)
• 1/4 cup peas (4 tbsp)
• 1 cup basmati brown rice (180 g)
• 3 cups vegetable stock or water (750 ml)

Instructions

1. Add the onion and carrot to a deep skillet, wok stir fry pan or a large pot and sautee them with some water or oil over medium-high heat for 5 minutes, stirring occasionally.
2. Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for another 5 minutes, stirring occasionally. Add more water or oil if needed.
3. Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
4. Finally, add the vegetable stock and bring it to a boil, then cook over medium-high heat for 40 minutes or until the rice is cooked.
5. Remove from heat and serve. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Notes

• Feel free to use canned or frozen corn kernels and peas.
• Cooking time and the amount of vegetable stock or water may vary, depending on the type or brand of rice you’re using.
• Other types of rice are also okay, but as I said above, you’ll need to add more or less liquid and the cooking time will vary.
• Add your favorite veggies and spices.
• If you’re not used to eat turmeric powder, add 1/4 tsp first, stir and try, then add more if needed.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 204
• Sugar: 5.4 g
• Sodium: 722 mg
• Fat: 2.2 g
• Saturated Fat: 0.1 g
• Carbohydrates: 44.8 g
• Fiber: 4.9 g
• Protein: 5.2 g