Real Recipes From Real Home Cooks ®

"spanish" veggie rice

(1 rating)
Recipe by
Catherine Badowski
East Granby, CT

I love veggies and rice so I mixed them together with some seasoning. Like all my recipes, I eye everything and always change out things for what I have available to me. This can be made as a side or made into a meal with protein added... chicken, pork, etc...

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For "spanish" veggie rice

  • 1 1/2 c
    white rice
  • 3 c
    chicken stock
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    minced garlic
  • 1 stick
    celery (small dice)
  • 1/2 md
    white onion (small dice)
  • 5 sm
    baby carrots (small dice)
  • 1/2 c
    peas, frozen
  • 1/4 c
    green olives (sliced)(optional)
  • 1 pkg
    adobo sazon seasoning
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    onion powder
  • 4 Tbsp
    goya sofrito sauce
  • salt and pepper to taste

How To Make "spanish" veggie rice

  • 1
    Prepare rice as directed, substituting the water for chicken stock.
  • 2
    In medium saucepan, heat oil. Add garlic and all veggies (except peas and olives) and cook till tender. Cook frozen peas separately so as not to get mushy.
  • 3
    When veggies are tender, add peas, olives, sazon seasoning, onion and garlic powder to hot mixture. Salt and pepper to taste.
  • 4
    Mix together cooked rice, veggie mixture, olives and a few tablespoons of sofrito sauce to add color and a little more flavor.
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