Arroz con Vegetales
A simple one-pot rice dish with carrots, green peas, red bell pepper, corn, and onion. This vegan Arroz con Vegetales is mild, colorful, and made with common grocery-store ingredients.
- arroz con vegetales
- carrots
- corn
- dinner
- gluten-free
- green peas
- latin american
- lunch
- main course
- meal prep
- one-pot
- onion
- pantry staple
- plant-based
- red bell pepper
- rice
- side dish
- vegan
- vegetarian
- weeknight
- Cuisine
- Latin American
Shopping options
Check ingredients to include themPackage used · most used first
red bell pepper, diced · 1 Cup
Fresh Red Hothouse Bell Pepper
100%
Details
carrot, diced · 1 Cup
Carrots
69%
Details
yellow onion, diced · 1 Cup
Fresh Cut In Store Diced Yellow Onions
66%
Details
long-grain white rice, rinsed and drained · 1.5 Cup
Kroger® Enriched Long Grain White Rice
31%
Details
frozen green peas · 0.5 Cup
Kroger® Frozen Sweet Green Peas
21%
Details
frozen corn kernels · 0.5 Cup
Kroger® Frozen Super Sweet Corn
21%
Details
garlic, minced · 2 Teaspoon
Spice World® Fresh Diced Garlic
7%
Details
olive oil · 2 Tablespoon
Kroger® Pure Olive Oil
6%
Details
ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Details
fine salt · 1 Teaspoon
Morton® Iodized Table Salt
1%
Details
water · 2.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-2 1/4 cups
- long-grain white rice-1 1/2 cups
- yellow onion-1 cup
- carrot-1 cup
- red bell pepper-1 cup
- frozen green peas-1/2 cup
- frozen corn kernels-1/2 cup
- olive oil-2 tablespoons
- garlic-2 teaspoons
- fine salt-1 teaspoon
- ground cumin-1/2 teaspoon
Dice the onion, carrot, and red bell pepper, mince the garlic, and rinse the rice until the water runs mostly clear.
Use a stable cutting board and keep fingers tucked away from the knife blade while chopping.
Heat the olive oil in a medium pot over medium heat, then add the onion, carrot, and red bell pepper and cook for 4 to 5 minutes, stirring often.
Add the garlic and rice, then stir to coat the grains and cook for 1 minute until the rice looks lightly glossy.
Add the water, salt, and cumin, then stir well and bring to a gentle boil.
Stir in the green peas and corn, return the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes without lifting the lid.
Turn off the heat and let the rice rest, covered, for 10 minutes so the grains finish steaming.
Fluff with a fork until the vegetables are evenly distributed and the rice is tender and separate, then serve warm.
Lift the pot lid carefully away from you to avoid steam burns.
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