Vegetarian Arroz de Pato (Duck Rice)

Experience a flavorful twist on a Portuguese classic with this Vegetarian Arroz de Pato (Duck Rice) – a vibrant, plant-based take on the traditional dish that swaps duck for an irresistible medley of chickpeas, vegetables, and aromatic spices. Perfectly cooked long-grain rice is infused with smoked paprika, ground coriander, and a hint of bay leaf, then paired with sautéed bell peppers, carrots, and peas for a colorful, nutrient-packed meal. Brightened with fresh parsley and a zesty kick of lemon, this hearty vegetarian recipe is both comforting and refreshing. Ready in under an hour, it's a quick and wholesome dinner idea that serves four. Whether you're embracing Meatless Monday or simply craving bold flavors, this dish will transport your taste buds to the sunny streets of Portugal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 2 bell peppers
• 1 medium carrot
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 bay leaf
• 1.5 cups long-grain white rice
• 3 cups vegetable broth
• 1 cup chickpeas (canned, drained and rinsed)
• 1 cup frozen peas
• 0.5 cup fresh parsley (chopped)
• 1 lemon (zest and juice)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Chop the onion, mince the garlic cloves, and dice the bell peppers.

Step 2

Peel and grate the carrot.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until transparent.

Step 4

Add the bell peppers and grated carrot, and cook for another 3-5 minutes until softened.

Step 5

Stir in the smoked paprika, ground coriander, and bay leaf, cooking for an additional 1-2 minutes until aromatic.

Step 6

Add the rice to the pot, stirring well to coat the grains with the spices and vegetables.

Step 7

Pour in the vegetable broth and bring to a boil.

Step 8

Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.

Step 9

Add the chickpeas and frozen peas to the pot, then continue to simmer, covered, for another 10-15 minutes until the rice is cooked and the liquid absorbed.

Step 10

Remove from heat and let it sit for 5 minutes. Fluff the rice gently with a fork.

Step 11

Stir in the fresh parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste.

Step 12

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2167.8g)

Amount per serving	% Daily Value*
Calories	1572.7

Total Fat 43.1g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4675.4mg	0%
Total Carbohydrate 255.4g	0%
Dietary Fiber 47.6g	0%
Total Sugars 50.9g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 695.6mg	0%
Iron 24.1mg	0%
Potassium 4731.5mg	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: 23.8%

Protein: 13.4%

Carbs: 62.7%