Rice in the garden (Garden Style Rice) is a delicious mix of rice and mixed vegetables, perfect for any day of the week or for an island-inspired feast.
It is also called Rice with vegetables or Spring rice, this delicious rice dish makes a great weeknight. Pair it with favorites like Steamed cutlets (Puerto Rican Braised Pork Chops), Grilled shrimp (grilled shrimp) Puerto Rican Fried Pork Chops (fried cutlets), or Fried ribs (Fried Ribs) for a delicious aromatic meal.
For a really simple meal, pair it with beans like these Steamed beans (Steamed Beans) or this amazing flavor Black beans (Frijoles Negros) and a side of avocado or fresh salad.
Go to:
Reasons to love this recipe
- Assortment of vegetables. Offering a wonderful mix of vegetables, this rice dish elevates traditional rice dishes from plain white or yellow rice.
- Versatility. Perfect as a stand-alone dish or paired with a variety of options such as pork, chicken, beef and fish. Delicious with Fried Mokhara (Fried Tilapia)!
- Easy weeknight version. It’s quick and easy to make, making it a good option for busy weeknight dinners without sacrificing taste.
- Rich in nutrients. Packed with vegetables, this dish not only satisfies your taste buds but also provides essential nutrients for a balanced meal.
- Entertaining. With a colorful mix of vegetables, this dish is great for entertaining and the holidays.
Ingredients
- Rice – I used medium grain rice, but long grain or jasmine rice are equally suitable for this dish.
- Bacon – In addition to bacon, ham steak and pork back fat (tocino) can also be added.
- Frozen vegetables – I prefer to use frozen mixed vegetables instead of canned mixed vegetables.
- Pepper – Add pimiento pepper flakes towards the end of cooking for extra delicious flavor and visual appeal.
- Sofrito of Puerto Rico – Follow our easy stir-fry recipe and save the extra for other Puerto Rican dishes.
- Sazon with Anato – Seasoning adds flavor and a beautiful color to this dish.
- Garlic – Garlic always adds tons of flavor to any rice dish. Use garlic puree or minced garlic.
See my recipe card below for a complete list of ingredients with measurements.
Substitutions and Variations
- Vegetables. Although this recipe uses a mixed bag of frozen vegetables, you can easily add other favorite veggies like broccoli and chickpeas.
- Canned mixed vegetables. You can also use a jar of mixed vegetables instead of frozen.
- Bacon. You can add cubed ham instead or in addition to bacon.
- Beans. Add a can of dried black beans to the rice as it cooks.
- OlivesPimiento stuffed olives are delicious in this dish, however, leave it out if you don’t like olives.
- Chicken meat. Add chicken breast pieces for a delicious twist.
Instructions:
Step 1: Rinse the rice in water until the water runs clear, usually about 3 rinses (Figures 1 and 2). Drain the water by hand or with a colander (Image 3). Set aside until ready to use.
Note: Rinsing the rice removes the “danger” of the talc coating that helps preserve the rice.
Step 2: Add the ham to a caldero or dutch oven over medium heat and cook until crisp. (See Figure 4). Then add sofrito, sazon, oregano, chicken stock, garlic and olives. Stir well (See Figure 5) and cook for two minutes (See Figure 6).
Step 3: Add the water and bring to a boil. Then add the rice (Image 7) followed by vegetables (Image 8). Stir in the rice and sprinkle with about 1 ½ teaspoons of salt (or to taste).
*TIP: You know you’ve added enough water to the rice when a large spoonful is almost completely covered with the pot’s liquid. (Image 9).
Step 4: Cook the rice over medium-high heat for about 5 minutes, until the water has almost evaporated (See Figure 10). Stir in the rice with a large spoon (See Figure 11), then immediately cover with a lid. Reduce heat to medium-low and simmer for 15 minutes.
Note: After mixing and covering the rice, DO NOT REMOVE lid to check it before the time comes. Doing so will “stun” the rice, causing it to remain raw and never cook properly.
Hint. When stirring the rice, do not disturb the “pegaon” (rice fritters) built up on the bottom of the pot. You don’t want to split the pegao into the rice.
Step 5: After 15 minutes, uncover and stir the rice (it should be drier, which is ideal). Cover again and cook for another 15 minutes. Open, mix and it’s ready. Garnish with pimiento pepper strips and fresh chopped cilantro (See Figure 12) before serving.
Tips from cooking experts
Use a lid that seals the pot
- Using a properly sized lid ensures that the rice is cooked evenly. If the lid doesn’t fit, cover with aluminum foil before putting the lid on.
Use the right ratio of rice to water
- You’ll know you’ve added enough water to the rice when a large spoon is almost submerged in the liquid in the pot. (See Figure 9).
Using a rice cooker
- You can use a rice cooker, just note that you won’t get a crispy bottom like you would when using a caldero or dutch oven pot.
Recipe FAQs:
The optimal vegetables for Arroz a la Jardinera should withstand cooking without falling apart. Choose frozen mixed vegetables or fresh vegetables such as carrots, green beans, corn and peas. Excellent alternatives include broccoli, chickpeas and mushrooms.
Absolutely! Instead of adding the vegetables to the rice, add a drained can of vegetables to the second time you mix the rice to prevent them from breaking down.
You can improve this rice dish by using vegetable stock instead of water.
Of course. In Puerto Rican cuisine, it’s deliciously combined Steamed beans (Steamed Beans) above. Simply scrape the bottom with a spoon and spoon the beans on top.
Use an airtight container for small amounts of leftover rice; Otherwise, refrigerate the whole pot after it cools down a bit. Use within four days.
No, rice should not be refrigerated if there are leftovers. *If cooked rice is left out on the kitchen counter overnight, it can become a breeding ground for bacteria such as Bacillus cereus, which can lead to food poisoning if consumed. It is best to refrigerate cooked rice immediately to prevent bacterial growth.
Other Rice Dishes You’ll Love
Have you tried this recipe? Please leave a ⭐ review below.
Click on any of the images mentioned in the post PIN this recipe and don’t forget to follow it Pinterest: and: Facebook.
📖 Recipe
Rice in the garden
Rice in the garden (Garden Style Rice) is a delicious mix of rice and mixed vegetables, perfect for any day of the week or for an island-inspired feast.
Services: 6:00
Calories. 527will you
Instructions:
-
Rinse the rice in water until the water runs clear, usually about 3 rinses. Drain the water by hand or with a colander. Set aside until ready to use.
-
Add the ham to a caldero or Dutch oven over medium heat and cook until crisp. Then add sofrito, sazon, oregano, chicken stock, garlic and olives. Mix well and cook for two minutes.
-
Add water and bring to a boil. Then add the rice followed by the vegetables. Stir in the rice and sprinkle with about 1 ½ teaspoons of salt (or to taste).*TIP: You know you’ve added enough water to the rice when a large spoonful is almost completely covered by the pot’s liquid.
-
Increase the heat to medium-high heat and cook the rice about 5 minutes until the water has almost evaporated. Stir in the rice with a large spoon, then immediately cover with a lid. Reduce heat medium-low and simmer for 15 minutes.Note: After mixing and covering the rice, DO NOT REMOVE lid to check it before the time comes. This will cause the rice to “stun” causing it to remain raw and never cook properly. *Hint. When stirring the rice, do not disturb the “pegao” (the crispy bottom of the rice) built up on the bottom of the pot. You don’t want to split the pegao into the rice.
-
After 15 minutes, uncover and stir the rice (it should be drier, which is ideal). Cover again and cook for another 15 minutes. Open, mix and it’s ready. Before serving, garnish with pimiento pepper strips and fresh chopped cilantro.
Notes
Use the right size lid. Using a properly sized lid ensures that the rice is cooked evenly. If the lid doesn’t fit, cover with aluminum foil before putting the lid on.
The ratio of the right amount of rice and water. You’ll know you’ve added enough water to the rice when a large spoon is almost submerged in the liquid in the pot. (See Figure 9).
Nutrition
Serving. 6:00is |: Calories. 527will you |: Carbohydrates. 102:is |: Proteins: 11:00is |: Fat. 7:00is |: Saturated fats. 2:is |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 3:is |: Trans fats. 0.02:is |: Cholesterol. 10:00mg |: Sodium. 192:mg |: Potassium. 242:mg |: Fiber. 5:00is |: Sugar: 0.1:is |: Vitamin A. 2419IU: |: Vitamin C. 6:00mg |: Calcium. 33:mg |: iron 6:00mg
