40mArroz 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.
- Cuisine
- Latin American
- Energy
- 390 calories per serving
- Protein
- 7.4 g per serving
- Carbs
- 72.3 g per serving
- Fat
- 7.4 g per serving
- Sodium
- 519 mg per serving
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Cook this recipe
- water-2.25 cups
- long-grain white rice-1.5 cups
- yellow onion-1 cup
- carrot-1 cup
- red bell pepper-1 cup
- frozen green peas-0.5 cups
- frozen corn kernels-0.5 cups
- olive oil-2 tbsp
- garlic-2 tsp
- fine salt-1 tsp
- ground cumin-0.5 tsp
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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