Arroz con Pollo Vegano

Arroz con Pollo Vegano is a vibrant, plant-based twist on the classic Mexican comfort dish, brimming with aromatic spices and colorful vegetables. This hearty meal is not only delicious but also packed with nutrients, making it a perfect choice for any occasion.

Ingredients

• Brown rice - 1 cup
• Water - 2 cups
• Olive oil - 1 tablespoon
• Red bell pepper - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 small, diced
• Tomato - 1 medium, diced
• Canned chickpeas - 1 cup, rinsed and drained
• Vegetable broth - 1 cup
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Frozen peas - 1/2 cup
• Fresh cilantro - 1/4 cup, chopped (for garnish)

Steps

1. In a medium saucepan, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced red and green bell peppers, carrot, and tomato to the pan. Cook for about 5-7 minutes until the vegetables soften.
3. Stir in the cumin, paprika, turmeric, salt, and black pepper, cooking for an additional 1-2 minutes until fragrant.
4. Add the brown rice to the vegetable mixture, stirring well to coat the rice with the spices.
5. Pour in the water and vegetable broth, bringing the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the rice is tender and the liquid is absorbed.
7. After the rice is cooked, stir in the chickpeas and frozen peas. Cover and let sit for another 5 minutes to heat through.
8. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

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