Latin American rice gets its golden color from sofrito—a technique Spanish colonists learned from indigenous Taíno cooks in 1493.
Rice with Meat and Vegetables
Savor the hearty goodness of our one-pan rice dish featuring tender meat and vibrant vegetables! With perfectly seasoned rice and a medley of fresh ingredients like bell peppers and succulent chicken, this recipe is a delightful way to bring comfort and flavor to your table. Let the aromas fill your kitchen as you whip up this easy and satisfying meal that everyone will love!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This is arroz con pollo's rebellious cousin that emerged in 1960s Venezuela when Lebanese immigrants brought their pilaf techniques to Caracas kitchens—they swapped saffron for turmeric, added Caribbean bell peppers, and discovered that ghee makes Latin rice sing louder than any Spanish olive oil ever could, creating a Middle Eastern-Venezuelan hybrid that'll confuse your grandmother.
Regional Twist
In Colombia's Antioquia region, they replace the red bell peppers with ají dulce peppers and add plantain chunks alongside the carrots, finishing with hogao instead of cilantro for proper paisa authenticity.
📝 Ingredients
Shopping List
- 1 cup (237 ml) carrots
- to taste unit fresh cilantro
- 1 tablespoon (15 ml) ghee
- 1 lb (454 g) meat
- 1 cup (237 ml) peas
- 1 unit red onion
- 1 unit tomato
Pantry Items
Amounts also listed in instructions below
- to taste unit cumin
- garlic (to taste)
- green bell pepper (to taste)
- to taste unit paprika
- red bell pepper (to taste)
- 2 cups (370 g) rice
- to taste unit salt
- to taste unit turmeric
- 3 cups (710 ml) water or beef broth
👨🍳 Instructions
- 1
Cut the meat into thin strips and season with salt, pepper, cumin, and paprika.
- 2
In a large skillet, melt some ghee and add the meat and julienned vegetables: tomato, red onion, green and red bell peppers, and finely chopped garlic.
- 3
Season with salt, paprika, turmeric, and cumin. Cook over medium heat for about 7 minutes until everything is well integrated.
- 4
Incorporate 2 cups of rice and mix well to absorb all the flavor.
- 5
Add 3 cups of water or beef broth, adjust the salt, and if desired, add 1 cup of carrots and peas.
- 6
Cook over high heat until the water evaporates, cover, and reduce the heat.
- 7
Let it cook for 10 minutes. Turn off the heat, do not uncover, and let it rest for another 7 minutes to finish cooking with steam.
- 8
Uncover, fluff the rice with a fork, and finish with chopped fresh cilantro.
💡 Pro Tips
- ✓Toast the rice in the meat-vegetable mixture for 2-3 minutes before adding liquid to create a protective starch layer that prevents mushy grains and improves texture separation.technique2-3 minutes
- ✓Use a 1.5:1 liquid-to-rice ratio instead of the standard 2:1 because the vegetables will release additional moisture during cooking, preventing soggy rice.ingredient1.5:1 ratio
- ✓Heat your broth to 180-190°F before adding to the hot rice mixture to maintain cooking temperature and prevent thermal shock that can cause uneven cooking.technique180-190°F
- ✓Cut meat strips against the grain to 1/4-inch thickness maximum because longer cooking in liquid will further break down fibers, preventing tough, chewy texture.technique1/4-inch thickness
- ✓During the final 7-minute steam rest, place a clean kitchen towel under the lid to absorb excess condensation and prevent water droplets from making the rice surface soggy.equipment7 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Latin American rice gets its golden color from sofrito—a technique Spanish colonists learned from indigenous Taíno cooks in 1493.
Rice with Meat and Vegetables
Savor the hearty goodness of our one-pan rice dish featuring tender meat and vibrant vegetables! With perfectly seasoned rice and a medley of fresh ingredients like bell peppers and succulent chicken, this recipe is a delightful way to bring comfort and flavor to your table. Let the aromas fill your kitchen as you whip up this easy and satisfying meal that everyone will love!
The Story
This is arroz con pollo's rebellious cousin that emerged in 1960s Venezuela when Lebanese immigrants brought their pilaf techniques to Caracas kitchens—they swapped saffron for turmeric, added Caribbean bell peppers, and discovered that ghee makes Latin rice sing louder than any Spanish olive oil ever could, creating a Middle Eastern-Venezuelan hybrid that'll confuse your grandmother.
Regional Twist
In Colombia's Antioquia region, they replace the red bell peppers with ají dulce peppers and add plantain chunks alongside the carrots, finishing with hogao instead of cilantro for proper paisa authenticity.
📝 Ingredients
Shopping List
- 1 cup (237 ml) carrots
- to taste unit fresh cilantro
- 1 tablespoon (15 ml) ghee
- 1 lb (454 g) meat
- 1 cup (237 ml) peas
- 1 unit red onion
- 1 unit tomato
Pantry Items
Amounts also listed in instructions below
- to taste unit cumin
- garlic (to taste)
- green bell pepper (to taste)
- to taste unit paprika
- red bell pepper (to taste)
- 2 cups (370 g) rice
- to taste unit salt
- to taste unit turmeric
- 3 cups (710 ml) water or beef broth
👨🍳 Instructions
- 1
Cut the meat into thin strips and season with salt, pepper, cumin, and paprika.
- 2
In a large skillet, melt some ghee and add the meat and julienned vegetables: tomato, red onion, green and red bell peppers, and finely chopped garlic.
- 3
Season with salt, paprika, turmeric, and cumin. Cook over medium heat for about 7 minutes until everything is well integrated.
- 4
Incorporate 2 cups of rice and mix well to absorb all the flavor.
- 5
Add 3 cups of water or beef broth, adjust the salt, and if desired, add 1 cup of carrots and peas.
- 6
Cook over high heat until the water evaporates, cover, and reduce the heat.
- 7
Let it cook for 10 minutes. Turn off the heat, do not uncover, and let it rest for another 7 minutes to finish cooking with steam.
- 8
Uncover, fluff the rice with a fork, and finish with chopped fresh cilantro.
💡 Pro Tips
- ✓Toast the rice in the meat-vegetable mixture for 2-3 minutes before adding liquid to create a protective starch layer that prevents mushy grains and improves texture separation.technique2-3 minutes
- ✓Use a 1.5:1 liquid-to-rice ratio instead of the standard 2:1 because the vegetables will release additional moisture during cooking, preventing soggy rice.ingredient1.5:1 ratio
- ✓Heat your broth to 180-190°F before adding to the hot rice mixture to maintain cooking temperature and prevent thermal shock that can cause uneven cooking.technique180-190°F
- ✓Cut meat strips against the grain to 1/4-inch thickness maximum because longer cooking in liquid will further break down fibers, preventing tough, chewy texture.technique1/4-inch thickness
- ✓During the final 7-minute steam rest, place a clean kitchen towel under the lid to absorb excess condensation and prevent water droplets from making the rice surface soggy.equipment7 minutes