Vegan Arroz con Pollo
A delicious plant-based twist on the traditional Caribbean arroz con pollo, featuring flavorful spices, vibrant vegetables, and wholesome brown rice, perfect for a romantic date night.
⏱️
15 minutes
Prep Time
🍳
45 minutes
Cook Time
🍽️
4
Servings
🎯
Easy
Difficulty
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Nutrition Facts
Per serving
370Calories
12gProtein
64gCarbs
8gFat
Ingredients
For 4 servings
- 1 cup brown rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup green peas
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 1 cup cooked chickpeas
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
Follow these steps for perfect results
- Rinse the brown rice under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautu00e9 until translucent.
- Stir in the red bell pepper, and cook for another 3-4 minutes.
- Add the brown rice and toast it for 2 minutes, stirring occasionally.
- Pour in the vegetable broth, diced tomatoes, turmeric, smoked paprika, cumin, black pepper, salt, and bay leaf. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes or until rice is tender.
- After 30 minutes, add the green peas and chickpeas, stir gently to combine, and cook for another 5 minutes.
- Remove the bay leaf, fluff the rice with a fork, and stir in the fresh cilantro.
- Serve hot with lime wedges on the side.
Health Benefits
Nutritional advantages of this recipe
- Rich in fiber for improved gut health.
- Contains anti-inflammatory spices like turmeric and paprika.
- Chickpeas provide plant-based protein and promote satiety.
- Packed with vitamins and minerals from fresh vegetables.