Easy Vegetable Rice Medley
Brighten up your dinner table with this Easy Vegetable Rice Medley—a quick and flavorful one-pan dish loaded with vibrant vegetables and aromatic seasonings. Perfectly cooked long-grain white rice is combined with a colorful mix of carrots, red bell peppers, peas, and corn, all sautéed to tender-crisp perfection in olive oil with fragrant garlic and onion. A splash of soy sauce adds a savory touch, while fresh parsley provides a burst of freshness. With just 10 minutes of prep and 25 minutes of cooking time, this simple yet satisfying recipe is a go-to for busy weeknights. Serve it as a standalone vegetarian meal or pair it as a wholesome side with your favorite protein. Perfect for meal prep, family dinners, or potlucks, this versatile rice medley is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 0.5 cup frozen corn
- 2 tablespoons soy sauce
- 0.25 teaspoons ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- to taste salt
Instructions
Rinse the rice thoroughly under cold water until the water runs clear, then set it aside to drain.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but still have a slight crunch.
Stir in the frozen peas and corn, cooking for 2-3 minutes until heated through.
Add the cooked rice to the skillet with the vegetables. Drizzle the soy sauce over the top and sprinkle with black pepper. Stir everything together until evenly combined and heated through.
Taste and adjust the seasoning with additional salt or soy sauce, if needed.
Serve warm, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1141 mg | 24% | |
*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.
