Herbed Veggie Cheese and Rice
Transform your weeknight meals with this vibrant and hearty Herbed Veggie Cheese and Rice recipe! Packed with colorful, nutrient-dense vegetables like carrots, zucchini, bell peppers, and spinach, this dish is brought to life with a medley of fresh herbs, including parsley and basil, for an irresistible aroma. Creamy shredded cheddar and Parmesan cheese add a luscious, savory touch, while perfectly cooked rice ties it all together. Featuring a quick 15-minute prep time and versatile serving options, this one-pan dish is ideal as a satisfying vegetarian main course or a flavorful side. Bursting with wholesome ingredients and easy-to-follow steps, it’s a guaranteed family favorite!
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Recipe Information
Ingredients
- 1 cup uncooked white or brown rice
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium bell pepper (any color), diced
- 2 cups spinach, roughly chopped
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice and water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced carrot, zucchini, and bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Sprinkle in the dried oregano, thyme, salt, and black pepper. Stir well to combine.
Reduce the heat to low and stir in the cooked rice.
Sprinkle the shredded cheddar cheese and Parmesan cheese over the rice and veggies. Stir gently until the cheese is melted and evenly distributed.
Remove the skillet from heat and stir in the fresh parsley and basil for a burst of fresh flavor.
Serve warm as a main dish or a hearty side. Garnish with additional parsley or basil if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1373 mg | 106% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2330 mg | 50% | |
*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.
