Peruvian Vegetable Rice (arroz Con Vegetales)
Peruvian Vegetable Rice, also known as Arroz con Vegetales, is a popular dish in Peruvian-Chinese cuisine. This flavorful and colorful rice dish is a perfect side or main dish that combines the influence of Chinese and Peruvian flavors.
Ingredients
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 carrot, diced
- 3 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the rice and cook for 2 minutes, stirring constantly.
- Add the diced red bell pepper, frozen peas, and diced carrot. Cook for an additional 2 minutes.
- Pour in the vegetable broth and season with salt and pepper. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 2g
Supplies
Large pot Cutting board Knife Measuring cups Measuring spoons Spatula
Tools
Fork
Serving suggestions
Serve the Peruvian Vegetable Rice as a side dish with grilled chicken or tofu, or enjoy it as a main dish with a fresh salad on the side.
Tips & tricks
For added flavor, you can sprinkle some chopped cilantro or green onions on top before serving.
Cost
$10