If you love rice – and who doesn't? – then you'll love this Arroz primavera, a colorful vegan side dish that combines a flavorful rice pilaf with a beautiful blend of colorful veggies. 

– 5 tablespoons of olive oil, divided (or butter if you're not vegan) – 1 large onion (red or yellow) – 1 medium carrot, peeled and diced – 2 cups of rice (long-grain rice, basmati rice, or jasmine rice) – 3 large garlic cloves, minced – 1 red bell pepper, diced – 2 cups of boiling-hot vegetable broth (seasoned with salt to taste if needed) – ⅓ cup of sweet corn – ⅓ cup of frozen sweet peas (thawed) – Cilantro or parsley to garnish


Heat half the oil in the Dutch oven over medium-low heat. Add and cook the onions, carrots, and garlic, stirring until the onions turn translucent. Add the rice and bell pepper, and cook, stirring, until the rice grains are all coated in oil.

Step 1:

Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often, until almost all the liquid has evaporated. Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then, the rice should be cooked through but with separate grains. 

Step 2:

Once the rice is cooked, drizzle with the remaining oil and fluff with a fork. Serve in a serving bowl, and garnish with the cilantro.

Step 3:

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