Best 3 Arroz A La Jardinera Recipes

**Introduction:**

Embark on a culinary journey to savor the vibrant flavors of Arroz a la Jardinera, a delectable Spanish rice dish brimming with an array of fresh vegetables and savory ingredients. This delectable dish showcases the harmonious blend of colorful bell peppers, tender green beans, succulent carrots, and hearty peas, all enveloped in a rich tomato-based sauce. Arroz a la Jardinera is a symphony of textures and flavors, featuring fluffy rice, crisp vegetables, and a tantalizing hint of spice. It's a versatile dish that can be enjoyed as a main course or as a flavorful side, complementing a variety of protein options. This article presents a collection of recipes that capture the essence of Arroz a la Jardinera, each offering unique variations to suit different tastes and preferences. From the classic Spanish recipe with its traditional ingredients to a vegetarian version bursting with colorful vegetables, these recipes will guide you through the culinary adventure of creating this delectable dish in your own kitchen.

Here are our top 3 tried and tested recipes!

COSTA RICAN ARROZ ARREGLADO RECIPE (ARROZ A LA JARDINERA)

Costa Rican Arroz Arreglado Recipe (arroz a la jardinera) image

This Costa Rican arroz arreglado recipe (arroz a la jardinera,) is a fun twist on traditional Costa Rican white rice, and is used in Costa Rican tamales.

Provided by Christa

Categories Costa Rican Recipes

Time 20m

Number Of Ingredients 11

Ingredients

You'll need a rice cooker or Instant Pot for this recipe
4 cups white rice (long grain or Jasmine)
4 cups water or chicken broth
3 TB vegetable oil (or other oil of your choosing)
1 tsp salt
1/4 cup white onion, finely chopped
1/8 cup cilantro, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup finely chopped carrot
1-2 garlic cloves, finely chopped
2-3 tablespoons achiote (found at most Hispanic grocery stores, or you can buy Costa Rican Dos Patitos Achiote on Amazon, link below)

Steps:

In the bottom of your rice cooker, pour the vegetable oil and move it around so that it coats the bottom of the inner pot.
Press the cook button so that the pot begins to heat up.
Add vegetables and achiote and lightly stir fry- for about 5 minutes, mixing gently every 1-2 minutes.
Add rice and water, and stir everything together.
Put the lid on the pot and cook until done.
Lightly stir the rice to evenly distribute the achiote.
Serve!

ARROZ A LA MEXICANA

Arroz a la Mexicana image

Provided by Rick Martinez

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups long-grain rice, such as Carolina
1/4 cup schmaltz, rendered lard or vegetable oil
3 cloves garlic, finely grated
3 medium carrots, finely chopped
1/2 medium white onion, chopped
Kosher salt
3 tablespoons tomato paste
4 cups homemade chicken stock or low-sodium chicken broth
1/3 cup frozen green peas, thawed
1 serrano chile, halved lengthwise (seeded if you prefer mild heat)

Steps:

Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA JARDINERA (PRIMAVERA RICE) RECIPE

Arroz A La Jardinera (Primavera Rice) Recipe image

Provided by MartaLewis

Number Of Ingredients 13

Ingredients

1 medium sized onion, peeled and diced
1 large red pepper, diced
1/4 teaspoon crushed garlic
1 tablespoon olive oil
1 teaspoon annato oil (achiote)
3 or 4 tomatoes, diced
1 handful of string beans, diced
1 or 2 carrots, diced
2 cups diced pumpkin
1 lb uncooked rice
3 cup water
2 tablespoons cooking oil
1/4 teaspoon salt or to taste

Steps:

Saute the onion, pepper and garlic on the olive oil. Add the water and cooking oil. Bring to a boil. Add the remaining ingredients and simmer uncovered until the water evaporates. Blend with a ladle, folding the rice from the bottom to the top and viceversa. Cover and cook over low heat until the rice is tender. Do not overcook.

Tips:

Choose the right type of vegetables for your Arroz a la Jardinera. Some good options include green beans, carrots, peas, corn, and bell peppers. You can also add other vegetables that you like, such as broccoli, cauliflower, or zucchini.
Cut the vegetables into small, even pieces. This will help them to cook evenly.
Cook the vegetables in olive oil until they are tender but still have a little bit of crunch. This will give them the best flavor and texture.
Add the rice to the vegetables and cook until it is also tender. You may need to add some water or broth to the pot to help the rice cook through.
Season the Arroz a la Jardinera with salt, pepper, and other herbs and spices to taste. Some good options include garlic, onion, cumin, and paprika.
Serve the Arroz a la Jardinera hot, garnished with fresh parsley or cilantro.

Conclusion:

Arroz a la Jardinera is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. With its colorful vegetables and flavorful rice, Arroz a la Jardinera is sure to be a hit with everyone at the table.