High Protein Yellow Rice with Vegetables
Elevate your mealtime with this vibrant and nutritious High Protein Yellow Rice with Vegetables! Packed with the earthy flavors of turmeric and cumin, this wholesome dish combines hearty brown rice cooked in vegetable broth with an array of colorful, nutrient-rich veggies like carrots, spinach, red bell peppers, and peas. Protein-rich chickpeas add a satisfying boost, making it a perfect plant-based meal or side dish. This one-pan wonder is as flavorful as it is healthy, with a touch of lemon juice for brightness and a quick cooking time of just 30 minutes. Whether you’re meal-prepping or looking for a quick, satisfying dinner, this high-protein rice recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1 cup frozen peas
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 2 cups, chopped spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the turmeric powder and cumin powder to the skillet and stir well to coat the onions and garlic in the spices.
Add the diced carrot and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cooked chickpeas, frozen peas, and chopped spinach. Cook for another 3-4 minutes until the spinach is wilted and the peas are warmed through.
Once the rice is cooked, fluff it with a fork and gently stir it into the skillet with the vegetables and chickpeas.
Season the dish with salt, black pepper, and lemon juice. Stir everything together to combine evenly.
Serve warm as a wholesome main dish or as a side. Enjoy!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 41.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3062 mg | 65% | |
*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.
