Vegan Portuguese Rice
Elevate your meal with this delectable Vegan Portuguese Rice, a vibrant and hearty dish brimming with Mediterranean flavors. Featuring tender short-grain rice simmered to perfection in a savory blend of vegetable broth, paprika, and cumin, this recipe is packed with wholesome ingredients like diced tomatoes, colorful bell peppers, carrots, and sweet peas. Infused with aromatic garlic and a touch of bay leaf, the dish is finished with a sprinkle of fresh parsley for a burst of freshness and served alongside tangy lemon wedges to brighten every bite. Ready in just 50 minutes and perfectly portioned for four, this one-pot wonder is both vegan-friendly and irresistibly satisfying—a must-try for anyone craving a bold and flavorful twist on classic Portuguese rice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 whole bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 cup canned diced tomatoes
- 1 cup short-grain rice, rinsed and drained
- 2 cups vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (for serving)
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for another 1 minute, until fragrant.
Add the diced red bell pepper and carrot, and cook for about 5 minutes until they begin to soften.
Mix in the bay leaf, paprika, and ground cumin, stirring well to coat the vegetables in the spices.
Add the canned diced tomatoes and continue to cook for 2 minutes.
Stir in the rinsed rice, ensuring it is fully incorporated with the vegetable mixture.
Pour in the vegetable broth, and season with salt and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Remove the pan from heat and let it sit, covered, for about 5 minutes.
Gently fold in the frozen peas and allow them to warm through the residual heat.
Discard the bay leaf, and fluff the rice with a fork.
Garnish with fresh parsley before serving.
Serve warm with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 34.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
