fbpx Print
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. #vegan #glutenfree #simpleveganblog

Garden Vegetable Rice

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

Servings 2-4 1x

Scale Tap or hover over number to scale servings

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