jasmine rice sticky rice jackfruit confit olive oil onion garlic salt pepper
saffron smoked paprika cayenne pepper tomato paste veggie stock coconut milk bell pepper peas
Cook the jackfruit confit.
Sautée the onions and garlic.
Add the salt, pepper, spices, and tomato paste.
Pour in the veggie stock and coconut milk. Add the rice and let it simmer with the lid on.
Add peppers and peas, stir, and put the lid on again to continue cooking.
Keep the lid on to let the rice steam.
Add crisped jackfruit on top and serve.
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