This Colombian Rice with Vegetables is a vegetarian version of the Colombian arroz con pollo, and is packed with vegetables and legumes to make a comforting and healthy lunch or dinner.
Place the preboiled carrot cubes, diced green beans, and peas aside in a big pot
Cook red pepper in vegetable oil until soft. Add the chickpeas, complete seasoning, salt, and pepper, and continue cooking for 2 more minutes until the mixture is fragrant
Add the red pepper and chickpea mixture to the pre-boiled vegetables. Add rice, tomato ketchup, and hogao and mix well. Warm up the rice if necessary. If you have a very liquid hogao, you might not need to add the whole amount. Adjust, so the hogao binds the rice mixture but does not make it overly wet
Taste and adjust seasoning
Serve the rice with vegetables making little domes or mountains, using a bowl or a cup. Serve with fries or potato chips, and tomato ketchup
Notes
About the vegetables: the carrot, green beans and peas need to be preboiled, in a way that they are ready to eat. In Colombia spice mixes are available like "condimento completo", or "sazona rey". In other countries in Latin American supermarkets they might be available as well. If not, you can replace the ready made spice mix by adding paprika powder, cumin powder, and turmeric powder to the dish. You might need to add more salt and pepper, because the ready made spice mixes tend to add a lot of salt and flavor.
Keyword gluten-free, main course, rice, vegan, vegetables, vegetarian
Do you love this recipe?Give it a 5-star rating and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!