Arroz com Ervilhas
Arroz com Ervilhas is a simple, comforting staple across Portuguese tables: fluffy, fragrant rice mixed with sweet tender peas, traditionally enriched with savoury cured meat. This 100% vegan version swaps animal products for plant‑based alternatives, keeping the light, savoury flavour, perfectly separate grains, and warm homely appeal that makes this dish such a beloved everyday side or light meal.
Shared by katty
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 300 g long‑grain or white short‑grain rice, rinsed well
- 150 g fresh or frozen green peas.. 1 small onion, finely diced
- 1 clove garlic, crushed.. 2 tbsp olive oil.. 700 ml warm vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Optional: 50 g vegan bacon bits or smoked tofu cubes, for authentic smoky flavour
- Fresh parsley, chopped, for garnish
👩‍🍳 Instructions
- 1
Sauté aromatics: Heat olive oil in a heavy‑based pot over medium heat. Add the diced onion and cook gently for 4–5 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute until fragrant — do not let it brown. If using vegan bacon or smoked tofu, add it now and fry lightly for 2–3 minutes.
- 2
Toast the rice: Add the well‑drained rice to the pot and stir continuously for 1–2 minutes, so every grain is coated in oil and lightly toasted. This step gives the rice a lovely nutty taste and keeps the grains fluffy and separate.
- 3
Simmer: Pour in the warm vegetable stock, add salt and pepper, and bring to a gentle boil. Turn the heat down to the lowest setting, cover tightly with a lid, and cook undisturbed for 12 minutes.
- 4
Add peas: Scatter the peas evenly over the top of the rice — do not stir — cover again, and cook for a further 5–7 minutes until all liquid is absorbed and the rice is tender.
- 5
Finish & serve: Turn off the heat and leave covered for 5 minutes to steam. Fluff gently with a fork, scatter generously with fresh parsley, and serve warm as a side dish or simple main.