Arroz con Pollo Vegano

Arroz con Pollo Vegano is a vibrant and savory Spanish rice dish featuring hearty vegetables and succulent plant-based proteins. This comforting one-pot meal is infused with aromatic spices and is sure to delight your senses.

Ingredients

• Brown rice - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Carrot - 1, diced
• Onion - 1, diced
• Garlic - 3 cloves, minced
• Frozen peas - 1/2 cup
• Canned diced tomatoes - 1/2 cup
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic, diced red and green bell peppers, and carrot to the pan. Sauté for an additional 5 minutes until the vegetables soften.
3. Stir in the brown rice, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for 2 minutes, stirring frequently to toast the rice and spices.
4. Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
5. Simmer for 25 minutes, or until the rice is cooked and has absorbed the liquid. If needed, add a splash more broth or water to prevent sticking.
6. Once cooked, stir in the frozen peas and let them heat through for about 2-3 minutes.
7. Remove from heat, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 4 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 fiber from vegetables and brown rice, promoting digestive health.
• Packed with vitamins and antioxidants from a variety of colorful vegetables.

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