Arroz a la jardinera is a delicious way to make garden rice that is not only easy to make but is super flavorful.
In Latin cuisine, there are many delicious recipe versions of an Arroz A la Jardinera. Depending on the country arroz a la jardinera is made with a variety of vegetables like carrots, peas, or corn and different spices.
In Puerto Rico, we make it with adobo seasoning for flavor and Latin sazon to add color. We even add more vegetables by adding Latin sofrito which is a blended mixture of onions, peppers, garlic, and culantro herb.
This is a good recipe to serve with a good fried chicken and some Puerto Rican style guineitos on the side.
But if you want to serve with more healthy recipes make boiled pork chops and a Puerto Rican green salad.
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Why This Recipe Works
- Is another delicious way of making rice!
- All the ingredients are easily found in the supermarket or the ingredient recipes here in the blog.
Recipe Ingredients
- Oil- I used vegetable oil but you can use your preferred oil.
- Veggies- As for vegetables, you can use fresh, frozen, or canned vegetables.
- I added carrots, peas, and corn which is pretty standard in in vegetable rice.
- Sofrito- The sofrito is one of the base flavors in this veggie rice that gives it that Caribbean taste.
- Tomato sauce- I used tomato sauce but tomato paste can also be used. Use half of what the recipe calls for the tomato sauce.
- Seasonings- This recipe has sazón which gives it a delicious flavor and a nice golden yellow color. I also added adobo all-purpose seasoning.
- Chicken bouillon- I used chicken bouillon but you can use any flavor you like. You can substitute for chicken or vegetable stock.
- Water- I use water to dilute the chicken bouillon. If you are using stock don’t add the water.
- Rice- I used medium-grain rice for this recipe which is the most commonly used in Puerto Rican cooking.
How to Make Arroz A la Jardinera
- Photo 1: Chop the carrots to about 1-inch cubes and chop any other veggies you like to add. You can avoid this step by using a can of mixed vegetables.
- Photo 2: In a large caldero add the oil, vegetables, tomato sauce, sofrito, and seasonings. Saute for 2 minutes over high heat to release all the aromas in the sofrito.
- Photo 3: Add the water or stock and wait for it to boil. Add the rice, stir, and put the lid on. Cook for 10 minutes or until the majority of the liquid has evaporated.
- Photo 4: Now fluff the rice. I like to separate the rice from the walls of the pot and make a dome in the middle. Cover and finish cooking for 20 minutes.
Recipe Tips
- For an added layer of flavor and freshness, I love to squeeze a small lemon wedge over the rice. It can also be a lime. Trust me on this one that that hint of lemon makes the rice better.
- I use a caldero which is the pot traditionally used for rice making in Puerto Rican cuisine. But in reality, any pot with a lid will do and must be big enough for the rice recipe.
- This rice is made on the stovetop but can easily be made in a rice cooker. You just have to follow the white rice instructions. You will also need to add less water.
Frequently Asked Questions
The best vegetables for garden rice are the ones that usually hold up well. Like corn, carrots and peas. Other good alternatives are beans, celery, and mushrooms.
You can reheat rice on a stovetop over medium heat for 10-15 minutes. Add one tablespoon of water to add moisture and create vapor. Or you can just put your rice on a plate and heat it in the microwave. Give it 30 seconds each time.
More Rice Recipes To Try
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Arroz A La Jardinera (Garden Rice)
Ingredients
- 2 tablespoons oil
- ½ cup carrots cubed
- ½ cup peas
- ½ cup corn
- 2 tablespoons sofrito
- 2 tablespoons tomato sauce
- 1 ½ teaspoon sazon
- 1 tablespoon adobo
- 1 teaspoon chicken bouillon
- 4 cups water
- 2 cups medium grain rice
Instructions
- Peel and cut the carrot into 1-inch cubes. If you using canned vegetables skip this step.
- In a large pot over high heat add the oil, vegetables, sofrito, tomato sauce, sazon, adobo, and chicken bouillon and cook for 2 minutes. Stir constantly.
- Add the water and once it starts boiling add the rice. Stir, cover, and cook for 10 minutes or until all the water has evaporated.
- Fluff the rice. Reduce heat to medium, cover, and cook for 20 minutes. Serve and enjoy.
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