Vegan Arroz de Juane

Discover the vibrant flavors of Vegan Arroz de Juane, a plant-based twist on a traditional Peruvian dish that's as delicious as it is nourishing. This recipe swaps the usual meat-filled bundle for an aromatic medley of long-grain white rice, protein-packed quinoa, and tender vegetables, all infused with the warm spices of turmeric, paprika, and cumin. Cooked to perfection in savory vegetable broth, this dish comes alive with pops of sweetness from green peas and red bell peppers, balanced by the fresh zing of chopped cilantro. For an authentic touch, wrap the rice mixture in banana leaves for a stunning presentation and an added layer of earthy aroma. Ready in just an hour, this wholesome and gluten-free recipe is perfect for weeknight dinners or special occasions where you want to wow with a colorful and health-conscious meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 cup cooked quinoa
• 1.5 cups long-grain white rice
• 3 cups vegetable broth
• 0.5 cup green peas
• 1 large carrot, finely diced
• 1 large red bell pepper, finely diced
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 large banana leaves (optional for wrapping)

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

Step 2

Add minced garlic, turmeric powder, sweet paprika, and ground cumin to the pot, stirring constantly for 1 minute until fragrant.

Step 3

Incorporate the long-grain white rice, stirring for 2-3 minutes to coat it well with spices.

Step 4

Pour in the vegetable broth and add the diced carrots, red bell pepper, salt, and ground black pepper. Stir well.

Step 5

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.

Step 6

Remove the lid and gently stir in the cooked quinoa and green peas. Cover again and cook on low heat for an additional 10 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 7

Turn off the heat, fluff the rice with a fork, and stir in the chopped fresh cilantro.

Step 8

If wrapping with banana leaves, briefly pass the leaves over an open flame or boiling water to make them pliable.

Step 9

Place a portion of the rice mixture onto each banana leaf, fold to wrap securely, and serve warm.

Nutrition Facts

Serving size	(2115.8g)

Amount per serving	% Daily Value*
Calories	1365.5

Total Fat 41.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 4139.0mg	0%
Total Carbohydrate 215.1g	0%
Dietary Fiber 30.3g	0%
Total Sugars 32.2g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 316.1mg	0%
Iron 17.2mg	0%
Potassium 2937.2mg	0%

*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.

Source of Calories

Fat: 26.7%

Protein: 11.3%

Carbs: 62.1%