Easy Vegetable Herb Rice
Brighten up your dinner table with this vibrant and flavorful Easy Vegetable Herb Rice! This one-pot dish combines fluffy basmati rice with a colorful medley of sautéed carrots, red bell peppers, peas, and aromatic herbs like parsley, cilantro, and thyme. A touch of lemon zest adds a zippy finishing note, making this recipe a perfect balance of hearty and fresh. With a quick prep time of just 10 minutes and minimal effort, this recipe is perfect for busy weeknights or as an elegant side for special occasions. Serve it alongside your favorite protein or enjoy it as a light, vegetarian main course. Healthy, easy, and delicious—this vegetable herb rice is your next go-to meal! Keywords: vegetable rice, herb rice, easy dinner recipe, vegetarian side dish, healthy rice recipe.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Cover the pan, reduce heat to low, and let the rice simmer for 15 minutes. Once cooked, remove from heat and allow it to sit, covered, for an additional 5 minutes. Fluff the rice with a fork and set aside.
While the rice cooks, heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat.
Add the diced onion and sauté for 2-3 minutes, until softened. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the diced carrot and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the frozen peas to the skillet and cook for 2-3 minutes, until heated through.
Season the vegetable mixture with dried thyme, black pepper, and the remaining 1/2 teaspoon of salt. Stir well to combine.
Add the cooked rice to the skillet and gently toss the rice with the vegetable mixture until evenly combined.
Remove the skillet from heat and stir in the chopped parsley, cilantro, and lemon zest for a burst of fresh flavor.
Serve the vegetable herb rice warm as a side dish or a standalone meal. Enjoy!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 20.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1074 mg | 23% | |
*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.
