Arroz a la Jardinera

5 from 1 vote

Arroz a la Jardinera (Garden Style Rice) is a savory medley of rice and mixed vegetables, perfect for any day of the week or any island-inspired feast!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 527kcal

Author: Catherine Arena

Equipment

Caldero or Dutch oven pot

Ingredients

3 cups medium grain rice rinsed
10 ounce bag frozen mixed vegetables
4 strips bacon chopped
3 tablespoon sofrito
1½ envelopes Sazon with Annatto
2 tablespoon garlic puree or 4 cloves of garlic finely chopped
1 large chicken bouillon
2 tablespoon pimiento stuffed olives
½ teaspoon dried oregano
salt to taste
3 cups water

Toppings

handful fresh cilantro rinsed and chopped
roasted pepper strips (pimiento morrones)

Instructions

Rinse the rice in water until the water runs clear, typically about 3 rinses.
Strain the water with your hand or through a colander. Set aside until ready to use.
Add the bacon to a caldero or Dutch oven pot over medium heat and cook until crispy. Then, add the sofrito, sazon, oregano, chicken bouillon, garlic, and olives. Stir well and cook for two minutes.
Add the water and bring to a boil. Then add the rice, followed by the vegetables.
Stir the rice and sprinkle about 1 ½ teaspoons of salt (or to taste) on top.
*TIP: You know you have added enough water to rice when a large spoon is almost fully covered by the liquid in the pot.
Raise the heat to medium-high heat and cook the rice for approximately 5 minutes until the water has nearly evaporated.
Stir the rice with a large spoon, then promptly cover with a lid. Reduce heat to medium-low and simmer for 15 minutes.
Note: Once you have stirred and covered the rice, DO NOT REMOVE the lid to check on it until it is time. Doing so will cause the rice to "stun" causing it to remain raw and will never cook properly.
*Tip: When stirring the rice, do not disturb the "pegao" (crispy rice bottom) that has built on the bottom of the pot. You do not want to distribute 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. Uncover, stir, and it's ready. Garnish with strips of pimiento peppers and fresh chopped cilantro before serving.

Notes

Recipe Notes:

Use Correct Size Lid: Using a properly sized lid ensures the rice cooks evenly. If the lid doesn't fit, cover with aluminum foil before placing the lid.

Right Amount of Rice to Water Ratio: You'll know you've added sufficient water to the rice when a large spoon is nearly submerged in the liquid in the pot (See Image 9).

Nutrition