Hearty Rice Skillet
Get ready to elevate your weeknight dinner with this Hearty Rice Skillet, a one-pan wonder packed with vibrant veggies, bold spices, and comforting flavors. This wholesome dish combines tender long-grain rice, juicy diced tomatoes, and a medley of sautéed vegetables, including bell peppers, zucchini, and carrots, all simmered to perfection in aromatic vegetable broth. Earthy cumin, paprika, and oregano enhance every bite, while a final touch of peas adds a pop of freshness. Customize it with a sprinkle of shredded cheddar cheese for a melty finish or a garnish of parsley for a burst of color. Perfect for busy evenings, this easy-to-make, vegetarian-friendly recipe comes together in just 50 minutes and serves four. Ideal for meal prep or a satisfying family meal, this one-skillet recipe minimizes cleanup while maximizing flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium bell peppers (any color), diced
- 1 large carrot, diced
- 1 medium zucchini, diced
- 1 cup uncooked long-grain rice
- 14.5 ounces diced tomatoes with juice
- 2.5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup frozen peas
- 1 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell peppers, carrot, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.
Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast the grains.
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir in the cumin, paprika, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Taste and adjust seasoning if needed.
Optional: Remove the skillet from heat and sprinkle shredded cheddar cheese over the top. Cover with the lid for 2-3 minutes to let the cheese melt.
Garnish with chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.2 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1009 mg | 21% | |
*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.
