Arroz con verduras fácil y rápido a la sartén, con un toque de sabor intenso

Ingredientes

• 1 cup Bell Peppers (mixed red, yellow, and green)
• 1 medium Zucchini
• 1 medium Carrot (grated or diced)
• 1 medium Onion
• 2 cloves Garlic (minced)
• 1 cup Long-Grain White Rice
• 2 cups Vegetable Broth
• 1 tablespoon Soy Sauce
• 1 teaspoon Smoked Paprika
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (for sautéing)
• 2 tablespoons Chopped Fresh Parsley (stir in at the end)
• 1 teaspoon Red Pepper Flakes (for extra heat)
• 1 cup Cooked Chickpeas (for protein boost)

Preparación

1. 1

   --- For the Veggie Mix ---

2. 2

   Heat the Oil: Place a large skillet over medium-high heat, warm olive oil until shimmering, about 1 minute.

3. 3

   Sauté the Veggies: Add diced onion and minced garlic, cooking 2–3 minutes until translucent and fragrant. Toss in bell peppers, carrots, and zucchini; cook 4–5 minutes until veggies soften and edges brown.

4. 4

   --- For the Rice Base ---

5. 5

   Toast the Rice: Push the veggies to one side, add long-grain rice, stirring 1–2 minutes until grains look slightly golden and lightly coated in oil.

6. 6

   Add Broth & Spices: Pour in vegetable broth, soy sauce, smoked paprika, and a pinch of black pepper. Stir gently to combine.

7. 7

   Simmer Covered: Bring to a gentle boil, then reduce heat to low. Cover and simmer 15–18 minutes until rice absorbs liquid and becomes tender.

8. 8

   Fluff & Rest: Remove skillet from heat, keep covered for 3 minutes. Uncover and fluff with a fork, mixing veggies throughout.

9. 9

   Garnish & Serve: Top with chopped parsley and red pepper flakes if desired. Serve in bowls.