Vegetarian Arroz Imperial
Indulge in the savory layers of Vegetarian Arroz Imperial, a plant-based twist on the classic Cuban comfort dish that's as hearty as it is flavorful. This vibrant casserole features tender long-grain white rice infused with vegetable broth, nestled between a medley of sautéed vegetables like bell peppers, peas, and tomatoes, seasoned to perfection with cumin and paprika. Creamy layers of plant-based cheese add a luscious touch, while fresh cilantro brings a burst of brightness to every bite. Simple yet elegant, this oven-baked delight is perfect for weeknight dinners or special occasions, offering a satisfying and wholesome meal for the whole family. Packaged with keywords like "vegetarian arroz imperial," "Cuban inspired vegan dish," and "plant-based casserole recipe," this recipe is sure to become a favorite in your repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 3 minced garlic cloves
- 1 cup frozen peas
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, shredded plant-based cheese
- 0.25 cup, chopped fresh cilantro
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the rice and cook for about 2 minutes, stirring frequently, until it's lightly toasted.
Add the vegetable broth to the rice and bring to a boil. Cover, reduce heat to low, and let simmer for 15-18 minutes or until the rice is tender and the broth is absorbed.
While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and garlic to the skillet.
Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent.
Stir in the frozen peas, canned diced tomatoes (including their juice), ground cumin, ground paprika, salt, and black pepper. Cook for another 5 minutes.
Preheat your oven to 350°F (175°C).
Once the rice and vegetable mixture are ready, start layering the Arroz Imperial in a 9x13 inch baking dish. Spread half of the cooked rice evenly at the bottom of the dish.
Layer all of the vegetable mixture evenly over the rice.
Sprinkle 1 cup of shredded plant-based cheese over the vegetable layer.
Add the remaining rice as the next layer, spreading it evenly over the cheese.
Top with the remaining 1 cup of plant-based cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8575 mg | 373% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 51.4 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2985 mg | 230% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4517 mg | 96% | |
*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.
