California Rice
Bright, fresh, and bursting with vibrant flavors, California Rice is the perfect fusion of wholesome ingredients and bold, sunny vibes. This colorful dish features fluffy long-grain white rice infused with sautéed garlic and an irresistible medley of diced red and yellow bell peppers, juicy cherry tomatoes, sweet corn, and creamy avocado. A sprinkle of fresh cilantro and a zesty squeeze of lime juice elevate this recipe to a truly refreshing culinary experience. Ready in just 40 minutes, California Rice is as versatile as it is delicious—serve it warm as a crowd-pleasing side dish or enjoy it as a light, satisfying vegetarian main course. Perfect for busy weeknights or vibrant dinner spreads, this recipe is guaranteed to become your go-to for healthy, flavorful meals. Keywords: California Rice, easy rice recipes, fresh rice dishes, vegetarian rice recipes, summer side dishes, flavorful rice with vegetables.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the white rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, then lower the heat to a simmer. Cover and cook for 18-20 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently, until fragrant.
Add the diced red and yellow bell peppers to the skillet and cook for 3-4 minutes until softened.
Stir in the halved cherry tomatoes and corn kernels. Cook for another 2-3 minutes until the tomatoes begin to soften, but still hold their shape.
Fluff the cooked rice with a fork and gently fold it into the skillet with the vegetables. Mix well to combine.
Remove the skillet from heat and stir in the diced avocado, chopped cilantro, and freshly squeezed lime juice.
Season the rice mixture with salt and black pepper to taste. Adjust lime juice if you prefer a more tangy flavor.
Serve the California Rice warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
