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?
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📖 Recipe
Garden Vegetable Rice
Ingredients
- ½ red onion, chopped
- 1 carrot, chopped
- 2 ripe tomatoes, chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- ½ teaspoon sea salt
- â…› teaspoon ground black 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
- 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.
- 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.
- Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
- 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.
- 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 ¼ teaspoon first, stir and try, then add more if needed.
mary says
This recipe looks great but I'm allergic to cumin. Is there another spice you could suggest as a substitute?
Thanks!
Iosune says
Hi Mary! You can omit it or use any other spice you have on hand 🙂
Sylvia Neely says
This made a delicious dish. I added mushrooms and doubled the amount of peas and corn (we like vegetables!), and cooked it in an Instant Pot. Of course, you have to reduce the amount of water in an Instant Pot to one and a half cups. It came out great. I heartily recommend it.
Iosune says
Hi Sylvia! Sounds great 🙂 Thanks a lot for your valuable comment!
Melissa Griffiths says
Simple, colorful, inexpensive, and delicious - my kind of recipe!
Iosune says
Hi Melissa! Thanks a lot 🙂 So glad you like it!
Anastasia says
OMG This looks unreal! Making this over the weekend!
Iosune says
Hi Anastasia! Hope you like it 😀
Nadia says
I'm going to try this on the weekend but I think I will adapt it to make a risotto instead. Sounds delicious and includes some of my favourite flavours 🙂
Thank you!
Iosune says
Hi Nadia! Hope you like it 🙂