Laura's Vegan Table


  • 1 cup white long grain rice
  • 2 cups low sodium vegetable broth
  • 2 tablespoons olive oil + more as needed
  • 3 cloves garlic, thinly sliced
  • 3/4 cup frozen peas, thawed
  • 3/4 cup green pimento olives, cut in half
  • 2 tablespoons capers
  • 1/4 cup flat leaf parsley

My Grandma Blanche’s easy Spanish rice recipe is economical, healthy, and full of Mediterranean flavors. Makes a great, budget friendly meal. This is my grandmother on my Dads’s side. She didn’t cook a lot; but this was a really tasty and super simple dish that everyone enjoyed.


Add the rice and vegetable broth to a pot; bring to a boil, and then reduce to a very low simmer with the lid on the pot. Cook at the low simmer for 15 minutes and then let the rice sit off of the heat with the lid on for a few minutes. In the meantime, add the garlic and olive oil to a large sauce pan. Sauté the garlic on low heat, then add in the peas. You just want to warm the peas. Then add the cooked rice to the pan and stir. Add in the sliced olives, capers and parsley. Stir together, adding in some olive oil and brine from the olives if needed. Taste first since some broth can still be salty and the olives are often very salty. Serve warm.