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print{#recipe-es-hr-croatian-vegetable-duvec-with-rice{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-hero{display:none}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-title{font-size:24pt}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-facts,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-nutri-row,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-ing-grid,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-info-grid,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-fact,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-nutri-row>div,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-ing-group,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-info-card,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-steps>li,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-pull,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-rail,#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-rail *{color:#111!important}#recipe-es-hr-croatian-vegetable-duvec-with-rice .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-es-hr-croatian-vegetable-duvec-with-rice\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-croatian-vegetable-duvec-with-rice\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato principal vegano \u00b7 Receta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-es-hr-croatian-vegetable-duvec-with-rice\"><span class=\"gj-title-main\"><b>\u0110uve\u010d croata de verduras<\/b> con arroz<\/span><span class=\"gj-title-accent gj-serif\"> horneado en cazuela<\/span><\/h2>\n<p class=\"gj-sub\">Arroz horneado con pimientos, tomate, zanahoria, jud\u00edas verdes y guisantes, cocinado hasta absorber un caldo suave con piment\u00f3n.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal vegano<\/strong><\/li><li>Cocina: <strong>Cocina croata<\/strong><\/li><li>M\u00e9todo: <strong>Sofrito y horneado<\/strong><\/li><li>Dificultad: <strong>F\u00e1cil<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 420 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Vegetable-Duvec-with-Rice-3.webp\" alt=\"Fuente ancha de \u0111uve\u010d croata con arroz, pimientos y verduras horneadas sobre una mesa de madera\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>El arroz absorbe el tomate y el caldo mientras las verduras mantienen colores y formas reconocibles.<\/figcaption><\/figure><section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-croatian-vegetable-duvec-with-rice\">Arroz y verduras reunidos por absorci\u00f3n, no por exceso de l\u00edquido<\/h3><\/div>\n<div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">El \u0111uve\u010d pertenece a una familia amplia de platos balc\u00e1nicos en los que verduras de temporada, arroz y un fondo de tomate se cocinan juntos en una cazuela. La composici\u00f3n cambia seg\u00fan la despensa, pero suele reunir pimientos, cebolla, zanahoria y alguna combinaci\u00f3n de jud\u00edas verdes, guisantes, calabac\u00edn o berenjena. Esta versi\u00f3n croata se plantea como plato principal vegano y se termina al horno, donde el arroz absorbe el l\u00edquido de manera uniforme y la superficie desarrolla bordes ligeramente tostados.<\/p><blockquote class=\"gj-pull\">El arroz termina de beber el fondo durante el reposo; sacarlo ligeramente jugoso evita una cazuela seca.<\/blockquote><p>El punto m\u00e1s importante es distinguir entre las verduras que necesitan ablandarse y las que deben conservar forma. La cebolla y la zanahoria entran primero; los pimientos se cocinan hasta perder su rigidez cruda, pero no hasta deshacerse. Las jud\u00edas verdes requieren un corte corto para terminar al mismo tiempo que el arroz. Los guisantes, m\u00e1s delicados, se incorporan justo antes de hornear. As\u00ed, cada elemento mantiene una textura reconocible en lugar de convertirse en una masa homog\u00e9nea.<\/p><p>El tomate aporta acidez y color, pero tambi\u00e9n agua. Por esa raz\u00f3n se reduce unos minutos antes de a\u00f1adir el arroz. Si se mezclara directamente con todo el caldo, ser\u00eda dif\u00edcil calcular la proporci\u00f3n y el grano podr\u00eda quedar blando en la superficie mientras el fondo permanece seco. El arroz de grano corto absorbe bien el sabor y produce una uni\u00f3n ligera. No se lava de manera exhaustiva, porque una peque\u00f1a cantidad de almid\u00f3n ayuda a ligar el conjunto sin volverlo cremoso como un risotto.<\/p><p>El piment\u00f3n se a\u00f1ade despu\u00e9s de ablandar las verduras y se remueve solo unos segundos. Una exposici\u00f3n larga al calor directo lo vuelve amargo. El arroz se nacara brevemente en el sofrito, se cubre con el tomate reducido y despu\u00e9s recibe el caldo caliente. La mezcla llega al horno ya a temperatura elevada, evitando que el grano permanezca demasiado tiempo en una zona tibia. La fuente debe ser ancha: una capa excesivamente profunda produce cocci\u00f3n desigual y demasiada humedad en el centro.<\/p><\/div><div class=\"gj-copy-col\"><p>Durante el horneado no se remueve. El movimiento romper\u00eda el grano y liberar\u00eda almid\u00f3n en exceso. A los treinta minutos se comprueba una zona cercana al centro con una cuchara: el arroz debe estar tierno, las jud\u00edas cocidas y el fondo todav\u00eda h\u00famedo, pero sin charcos. Si el l\u00edquido se ha absorbido antes de tiempo, se a\u00f1aden peque\u00f1as cantidades de caldo caliente por los bordes. Despu\u00e9s de salir del horno, diez minutos de reposo completan la absorci\u00f3n.<\/p><p>La receta no necesita carne para resultar sustanciosa. El volumen de verduras, el arroz y el aceite de oliva forman una raci\u00f3n completa, aunque una ensalada \u00e1cida o pepinos ali\u00f1ados aportan contraste. El sabor se mantiene deliberadamente limpio, con ajo, piment\u00f3n y pimienta como apoyo. Una parte de los pimientos puede ser amarilla o verde, pero el rojo contribuye al color profundo que se observa en la fuente. Las verduras congeladas funcionan cuando est\u00e1n bien escurridas y se ajusta el caldo.<\/p><p>El \u0111uve\u010d se sirve caliente o templado y tolera mejor el reposo que un risotto. Al d\u00eda siguiente, el grano estar\u00e1 m\u00e1s compacto, por lo que se recalienta tapado con unas cucharadas de agua. La preparaci\u00f3n conserva su identidad si sigue siendo una cazuela de arroz con verduras visibles, no una sopa ni una pasta seca. La precisi\u00f3n consiste en reducir el tomate, utilizar caldo caliente, extender una capa razonable y dejar que el reposo termine lo que el horno ha iniciado.<\/p><\/div><\/div>\n<\/section><aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Sofrito medido y absorci\u00f3n en horno<\/p><h3 id=\"recipe-timeline-es-hr-croatian-vegetable-duvec-with-rice\">Ritmo del \u0111uve\u010d<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 10 min \u00b7 Total: 1 h 10 min<\/p><\/div>\n<ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Cortar verduras y calentar el caldo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT10M\">0:10<\/time><span>Ablandar cebolla, zanahoria, pimientos y jud\u00edas.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Reducir tomate, nacarar arroz y llevar al horno.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H\">1:00<\/time><span>Comprobar el grano, reposar diez minutos y servir.<\/span><\/li><\/ol>\n<p class=\"gj-rail-sum\"><strong>Receta en breve.<\/strong> La cebolla y la zanahoria se ablandan en aceite antes de incorporar pimientos y jud\u00edas verdes. El ajo y el piment\u00f3n se a\u00f1aden brevemente para evitar que se quemen. El tomate se reduce, el arroz se mezcla con el sofrito y recibe caldo caliente junto con los guisantes. La cazuela entra en el horno sin m\u00e1s movimientos y se cocina hasta que el grano est\u00e1 tierno y el fondo permanece apenas h\u00famedo. Diez minutos de reposo completan la absorci\u00f3n. El resultado es una capa de arroz rojo con verduras visibles, bordes ligeramente tostados y suficiente jugosidad para servirse como plato principal.<\/p>\n<\/aside><section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-croatian-vegetable-duvec-with-rice\">Ingredientes<\/h3><\/div>\n<div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-croatian-vegetable-duvec-with-rice\"><h4 id=\"recipe-ingredient-group-1-es-hr-croatian-vegetable-duvec-with-rice\">Para el \u0111uve\u010d<\/h4><ul><li><strong>400 g de arroz de grano corto<\/strong><\/li><li><strong>250 g de cebolla, picada<\/strong><\/li><li><strong>250 g de zanahoria, cortada en dados de 1,5 cm<\/strong><\/li><li><strong>450 g de pimientos rojos y verdes, cortados en cuadrados<\/strong><\/li><li><strong>250 g de jud\u00edas verdes, cortadas en trozos de 3 cm<\/strong><\/li><li><strong>180 g de guisantes<\/strong><em>Frescos o congelados.<\/em><\/li><li><strong>600 g de tomate triturado<\/strong><\/li><li><strong>4 dientes de ajo, picados<\/strong><\/li><li><strong>60 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>2 cucharaditas de piment\u00f3n dulce<\/strong><\/li><li><strong>1\/2 cucharadita de pimienta negra<\/strong><\/li><li><strong>900 ml de caldo vegetal caliente<\/strong><em>Preferentemente con poca sal.<\/em><\/li><li><strong>9 g de sal fina<\/strong><em>Ajustar seg\u00fan el caldo.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> La receta no contiene al\u00e9rgenos principales de forma inherente, pero el caldo vegetal comercial puede contener apio, gluten o sulfitos. Se revisa la etiqueta cuando existen alergias.<\/aside><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> La receta no contiene al\u00e9rgenos principales de forma inherente, pero el caldo vegetal comercial puede contener apio, gluten o sulfitos. Se revisa la etiqueta cuando existen alergias.<\/aside><\/div><\/div>\n<\/section><section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-croatian-vegetable-duvec-with-rice\">Preparaci\u00f3n paso a paso<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Sofrito y arroz<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Precaliente el horno<\/p><p class=\"gj-step-x\">Caliente el horno a 190 \u00b0C y mantenga el caldo vegetal caliente en un cazo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ablande las verduras firmes<\/p><p class=\"gj-step-x\">Caliente el aceite en una cazuela apta para horno. Cocine cebolla y zanahoria 6 minutos; a\u00f1ada pimientos y jud\u00edas y contin\u00fae 6 minutos m\u00e1s.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada los aromas<\/p><p class=\"gj-step-x\">Incorpore el ajo durante 30 segundos. Retire un instante del fuego, a\u00f1ada el piment\u00f3n y la pimienta y remueva para que no se quemen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Reduzca el tomate<\/p><p class=\"gj-step-x\">Vuelva al fuego, agregue el tomate y la sal y cocine 6\u20138 minutos, hasta que la mezcla pierda parte de su agua.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Nacare el arroz<\/p><p class=\"gj-step-x\">A\u00f1ada el arroz y remueva 2 minutos para cubrir los granos con el sofrito. Incorpore los guisantes.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Horneado y reposo<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">A\u00f1ada el caldo caliente<\/p><p class=\"gj-step-x\">Vierta 850 ml de caldo, mezcle una sola vez y lleve a un hervor suave en la cocina.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Hornee sin remover<\/p><p class=\"gj-step-x\">Pase la cazuela al horno y cocine 30\u201335 minutos. El arroz debe quedar tierno y el fondo todav\u00eda ligeramente h\u00famedo; a\u00f1ada el caldo restante si se seca antes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Repose la cazuela<\/p><p class=\"gj-step-x\">Retire del horno, cubra sin apretar y deje reposar 10 minutos. Esponje solo la superficie con una cuchara antes de servir.<\/p><\/div><\/li><\/ol>\n<\/section><section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-croatian-vegetable-duvec-with-rice\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div>\n<div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve en platos amplios como principal vegano. Una ensalada de pepino con vinagre o hojas verdes con lim\u00f3n aportan frescor y acidez.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Se enfr\u00eda antes de 2 horas y se conserva refrigerado hasta 3 d\u00edas. Para recalentar, se a\u00f1aden 30\u201345 ml de agua por raci\u00f3n, se tapa y se calienta hasta 74 \u00b0C. Tambi\u00e9n puede congelarse hasta 2 meses.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Cuatro variaciones pr\u00e1cticas<\/h4><ul><li>Sustituir 200 g de pimiento por calabac\u00edn, a\u00f1adido junto con los guisantes.<\/li><li>Incorporar 250 g de berenjena dorada aparte para evitar que absorba todo el aceite.<\/li><li>Usar arroz integral de cocci\u00f3n r\u00e1pida y ajustar caldo y tiempo seg\u00fan el envase.<\/li><li>A\u00f1adir una cucharadita de piment\u00f3n ahumado junto al dulce para un fondo m\u00e1s marcado.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>El caldo entra caliente para que el arroz no pase varios minutos recuperando temperatura.<\/li><li>Una fuente ancha produce una capa uniforme; una olla profunda deja el centro demasiado h\u00famedo.<\/li><li>El reposo es parte del tiempo total y evita que el arroz parezca seco al salir del horno.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Cazuela ancha apta para horno<\/li><li>Cazo peque\u00f1o para el caldo<\/li><li>Cuchillo de chef<\/li><li>Cuchara de madera<\/li><\/ul><\/section>\n<\/div><\/section><section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-croatian-vegetable-duvec-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-croatian-vegetable-duvec-with-rice\">Valores nutricionales por raci\u00f3n<\/h3><\/div>\n<dl class=\"gj-nutri-row\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 420 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 68 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 540 mg<\/dd><\/div>\n<\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 raci\u00f3n (aprox. 420 g). <strong>Estimaci\u00f3n:<\/strong> Estimaci\u00f3n por una sexta parte de la cazuela, contando todo el aceite y el caldo absorbido. La composici\u00f3n cambia con el tipo de arroz y las verduras disponibles.<\/p><\/section><footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Verduras definidas y arroz tierno se unen en una cazuela roja que conserva algo de jugo.<\/p><p class=\"gj-close-copy\">El \u0111uve\u010d no requiere una vigilancia constante, pero s\u00ed una base bien reducida y una proporci\u00f3n correcta de l\u00edquido. 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