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
- Prep: 5 mins
- Cook: 1 hour
- Total: 1 hour 5 mins
- 2-4 1x
- Main
- Peruvian
Servings 2-4 1x
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
- 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 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
This recipe looks great but I’m allergic to cumin. Is there another spice you could suggest as a substitute?
Thanks!
Hi Mary! You can omit it or use any other spice you have on hand 🙂
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.
Hi Sylvia! Sounds great 🙂 Thanks a lot for your valuable comment!
Simple, colorful, inexpensive, and delicious – my kind of recipe!
Hi Melissa! Thanks a lot 🙂 So glad you like it!
OMG This looks unreal! Making this over the weekend!
★★★★★
Hi Anastasia! Hope you like it 😀
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!
Hi Nadia! Hope you like it 🙂