Low Fat Yellow Rice with Vegetables
Bright, vibrant, and wholesome, this low-fat yellow rice with vegetables is a colorful addition to your healthy eating repertoire. Made with aromatic basmati rice, fresh veggies like carrots, bell peppers, and green peas, and infused with warm spices like turmeric, cumin, and coriander, this recipe delivers bold flavors without excess calories. Cooked in low-sodium vegetable broth, it achieves a delightful depth of flavor while remaining light and heart-healthy. The dish is easy to make in under 30 minutes, making it perfect for busy weeknights or meal prep. Serve it warm with a garnish of fresh cilantro and a zesty squeeze of lemon for an irresistibly bright finish. Whether you're looking for a vegetarian main course or a vibrant side dish, this low-fat yellow rice is a crowd-pleasing choice!
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Recipe Information
Ingredients
- 1 cup basmati or long-grain rice
- 2 cups low-sodium vegetable broth
- 1 large carrot
- 1 medium red bell pepper
- 1 cup green peas (frozen or fresh)
- 1 small yellow onion
- 2 cloves garlic cloves
- 1 teaspoon olive oil (optional, for sautéing)
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 small lemon (for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
Finely dice the carrot, red bell pepper, and yellow onion. Mince the garlic cloves.
In a medium saucepan, heat 1 teaspoon of olive oil (or skip the oil and use a splash of vegetable broth for a completely oil-free version) over medium heat.
Add the diced onion and garlic to the pan. Sauté for 2-3 minutes, stirring often, until the onion is translucent and fragrant.
Add the ground turmeric, ground cumin, and ground coriander. Stir well for 30 seconds to release the aromas of the spices.
Add the diced carrot, red bell pepper, and green peas to the pan. Cook for 2 minutes, stirring often, to soften the vegetables slightly.
Stir in the rinsed rice, ensuring it is evenly coated with the spices and vegetables.
Pour in the low-sodium vegetable broth. Add the salt and black pepper, and stir once to combine all ingredients.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, check if the rice is cooked and the liquid is absorbed. If necessary, cook for an additional 2-3 minutes.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice with a fork. Adjust the seasoning with additional salt or pepper, if needed.
Serve the yellow rice warm, garnished with fresh cilantro and a squeeze of lemon juice for added brightness.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1566 mg | 33% | |
*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.
