Arroz a la Jardinera. - Arroz a la jardinera, una receta muy sabrosa, fácil de preparar y que a todo el mundo le encanta. Es muy saciante y el plato principal perfecto para cualquier época del año. #vegano #singluten #danzadefogones

had this recipe on my to-do list and have put it aside for a long time, although I don’t know why. It’s very simple, inexpensive, and always a hit.



  • 1/2 cebolla morada, troceada
  • 1 zanahoria, troceada
  • 2 tomates, troceados
  • 1 cucharadita de comino molido
  • 1 cucharadita de cúrcuma
  • 1/2 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1/4 taza de maíz (4 cucharadas)
  • 1/4 taza de guisantes (4 cucharadas)
  • 1 taza de arroz basmati integral o de grano largo (180 g)
  • 3 tazas de caldo de verduras o agua (750 ml)


  1. Add the onion and carrot to a deep skillet or pot and sauté in a little water or oil over medium-high heat, about 5 minutes, stirring occasionally.
  2. Add the tomato and spices (cumin, turmeric, salt and pepper) and cook another 5 minutes, stirring occasionally. Add more water or oil if needed.
  3. Add the corn, peas, and rice and cook for a couple of minutes, stirring occasionally.
  4. Finally, add the broth and when it starts to boil, cook over medium-high heat for 40 minutes or until the rice is done.
  5. Remove from heat and serve. You can store leftovers in an airtight container in the fridge for about 4-5 days.


  • Corn and peas can be canned or frozen.
  • Cooking time and amount of broth may vary depending on each type or brand of rice.
  • If you want you can use other rices, although in this case the cooking time and the amount of broth will vary.
  • Add your favorite vegetables and spices.
  • If you are not used to eating turmeric or you don’t like its taste very much, add 1/4 teaspoon first, taste it and add more little by little until it is to your liking.
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