Vegetarian Arroz Imperial

Experience a fresh twist on a Cuban classic with Vegetarian Arroz Imperial, a vibrant and satisfying casserole bursting with bold flavors and wholesome ingredients. This layered rice dish features fluffy long-grain white rice simmered in vegetable broth, perfectly seasoned sautéed veggies, and creamy, plant-based cheese that melds together into a rich, hearty bake. Enhanced by the warm, smoky notes of cumin and paprika, and crowned with a sprinkling of fresh cilantro, this plant-based Arroz Imperial is a feast for the senses. Ideal for a crowd-pleasing dinner or meal prep, it’s a colorful, meat-free centerpiece that’s as comforting as it is dazzling.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 medium, chopped onion
• 1 medium, chopped red bell pepper
• 1 medium, chopped green bell pepper
• 3 minced garlic cloves
• 1 cup frozen peas
• 1 15-ounce can canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups, shredded plant-based cheese
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the rice and cook for about 2 minutes, stirring frequently, until it's lightly toasted.

Step 3

Add the vegetable broth to the rice and bring to a boil. Cover, reduce heat to low, and let simmer for 15-18 minutes or until the rice is tender and the broth is absorbed.

Step 4

While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and garlic to the skillet.

Step 5

Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent.

Step 6

Stir in the frozen peas, canned diced tomatoes (including their juice), ground cumin, ground paprika, salt, and black pepper. Cook for another 5 minutes.

Step 7

Preheat your oven to 350°F (175°C).

Step 8

Once the rice and vegetable mixture are ready, start layering the Arroz Imperial in a 9x13 inch baking dish. Spread half of the cooked rice evenly at the bottom of the dish.

Step 9

Layer all of the vegetable mixture evenly over the rice.

Step 10

Sprinkle 1 cup of shredded plant-based cheese over the vegetable layer.

Step 11

Add the remaining rice as the next layer, spreading it evenly over the cheese.

Step 12

Top with the remaining 1 cup of plant-based cheese.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 14

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 15

Remove from oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2895.6g)

Amount per serving	% Daily Value*
Calories	2924.2

Total Fat 168.4g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 8575.4mg	0%
Total Carbohydrate 260.9g	0%
Dietary Fiber 37.9g	0%
Total Sugars 51.4g
Protein 79.8g	0%

Vitamin D 0IU	0%
Calcium 2984.9mg	0%
Iron 26.8mg	0%
Potassium 4517.2mg	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: 52.7%

Protein: 11.1%

Carbs: 36.3%