Vegetarian Chaufa Rice Bowl
Emilio Mendoza
over 1 year ago
This vegetarian version of the classic Peruvian dish is packed with flavor and nutrition. It's a perfect meal for a busy weeknight or a lazy weekend.
Cooking Time
20 minutes
Serving Size
4
Nutrition Per Serving
Cal
350
Protein
10g
Fat
10g
Sat Fat
1.5g
Carbs
60g
Chole
0mg
Fiber
8g
Sugar
8g
Sodium
600mg
Ingredients
- 2 cups cooked brown rice
- 1 cup frozen peas
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the cooked rice, peas, corn, soy sauce, sesame oil, cumin, smoked paprika, and cayenne pepper.
- Stir well and cook until heated through, about 5 minutes.
- Remove from heat and stir in the cilantro.
- Serve hot with lime wedges on the side.
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