Brazilian Vegetable Arroz de Carreteiro
A plant-based version of the gaucho rice classic — filled with roasted vegetables, chickpeas, and smoked paprika for bold depth without the meat. High fiber and protein from plants.
10mPrep
40mCook
3Servings
410Calories
14gProtein
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Ingredients
- 250 gwhite rice
- 200 gcanned chickpeas
- 1 mediumzucchini
- 1 mediumcarrot
- 1 piecebell pepper (red)
- 1 largeonion
- 3 piecegarlic cloves
- 5 gsmoked paprika
- 20 mlolive oil
- 5 gsalt
- 15 gparsley
Ingredients
- 250 g white rice
- 200 g canned chickpeas
- 1 medium zucchini
- 1 medium carrot
- 1 piece bell pepper (red)
- 1 large onion
- 3 piece garlic cloves
- 5 g smoked paprika
- 20 ml olive oil
- 5 g salt
- 15 g parsley
Instructions
- Roast diced zucchini, carrot, and pepper with olive oil and smoked paprika at 200°C for 15 minutes.
- In a large pot, sauté onion and garlic in remaining oil until golden.
- Add rice and toast 2 minutes. Add 2.5x water and salt. Bring to boil.
- Add chickpeas, reduce heat, cover, and cook 18 minutes.
- Fold in roasted vegetables. Fluff with fork and garnish with parsley.