Arroz A La Jardinera (Garden Rice)

Ingredients

• 30 ml (2 tablespoons)oil
• 75 g (½ cup)carrots, cubed
• 75 g (½ cup)peas
• 80 g (½ cup)corn
• 30 ml (2 tablespoons)sofrito
• 30 ml (2 tablespoons)tomato sauce
• 7.5 ml (1½ teaspoons)sazón
• 15 ml (1 tablespoon)adobo
• 5 ml (1 teaspoon)chicken bouillon
• 950 ml (4 cups)water
• 380 g (2 cups)medium-grain rice

Instructions

1. 1

   Prepare the carrot

   Peel the carrot and cut it into 2.5 cm (1-inch) cubes. If using canned vegetables, skip this step.

2. 2

   Cook the vegetables

   Set a large pot over high heat. Add the oil, vegetables, sofrito, tomato sauce, sazón, adobo and chicken bouillon, then cook for 2 minutes, stirring constantly.

3. 3

   Add rice and water

   Pour in the water. When it begins to boil, add the rice, stir and cover. Cook for 10 minutes, or until all the water has evaporated.

4. 4

   Fluff and finish

   Fluff the rice, reduce the heat to medium, cover and cook for 20 minutes. Serve.

What is arroz a la jardinera?

Arroz a la jardinera, or garden rice, is a Caribbean-style rice dish cooked with vegetables and savoury seasonings. The name points to its mix of colourful vegetables, while the rice makes it a substantial side.

This version builds flavour by briefly cooking the vegetables with sofrito, tomato sauce and seasonings before adding water and rice. The rice then cooks in the same pot, taking on the seasoned liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 10g protein, 105g carbs, 9g fat.

Most of the carbohydrates come from the rice, while the oil supplies much of the fat. The rice, peas and chicken bouillon contribute protein, though the vegetables are mainly there for flavour and texture. Balance the plate with a portion of beans or another protein and additional vegetables.

The vegetable mix

Carrots: Cut them into evenly sized cubes so they cook at a similar pace. The recipe also allows canned vegetables, which can be used without the peeling and cutting step.

Peas and corn: These add sweet, tender bites among the grains. If using canned vegetables, drain them before adding them to the pot.

Build flavour in the pot

Sofrito and tomato sauce: These form the savoury base alongside the oil and vegetables. Keep stirring during the brief cooking stage so the mixture heats evenly.

Seasonings: Sazón, adobo and chicken bouillon give the cooking liquid its seasoned character. Follow the listed amounts, as their saltiness can vary by brand.

Getting the rice texture right

Water level: Let the rice cook covered for 10 minutes, until the water has evaporated. Avoid lifting the lid repeatedly, which lets heat and steam escape.

Final cooking: After fluffing, cover the pot and cook over medium heat for 20 minutes. The finished grains should be tender; fluff gently before serving.

Choosing the rice

Medium-grain rice is specified for this recipe and gives the dish its intended texture. Other rice types may absorb water or cook at a different rate, so the result can vary.

If you rinse the rice before cooking, drain it thoroughly. Extra water clinging to the grains can affect how quickly the liquid in the pot evaporates.

When to serve it

This rice is designed as a side dish and pairs well with beans, grilled chicken, fish or roasted vegetables. Its peas, corn and carrots bring colour and variety to a plate.

Serve it soon after cooking for the fluffiest texture. Use a fork to loosen the grains without crushing the vegetables.

Recipe notes & tips

• Cut the carrot into evenly sized cubes for more consistent cooking.
• Stir constantly during the 2-minute seasoning stage to keep the mixture moving around the pot.
• Wait for the water to boil before adding the rice.
• Keep the pot covered while the rice cooks so the steam stays inside.
• Fluff the rice gently with a fork to separate the grains without mashing the vegetables.

Variations

• Canned vegetables: Use drained canned carrots, peas and corn to skip the peeling and cutting.
• More vegetables: Add extra peas or corn while keeping the rice and cooking liquid amounts unchanged.
• Milder seasoning: Reduce the adobo or sazón to suit the saltiness of your chosen brands.
• Fresh sofrito: Use homemade sofrito in place of prepared sofrito for a fresh, aromatic base.
• Serve with beans: Pair the rice with cooked beans for a more substantial plate.

Common mistakes to avoid

• Uneven carrot cubes: Cut them to a similar size so they cook more evenly.
• Skipping constant stirring: Keep stirring during the first 2 minutes to prevent the ingredients sticking in one spot.
• Adding rice too soon: Wait until the water boils before stirring in the rice.
• Lifting the lid repeatedly: Leave the pot covered during the cooking stages so steam is retained.
• Cooking past the stated times: Check that the water has evaporated after 10 minutes, then finish covered for 20 minutes.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions