Mixed Vegetable Rice
Bursting with vibrant colors and wholesome flavors, this Mixed Vegetable Rice recipe is a one-pot wonder that’s perfect for busy weeknights or meal prep. Featuring fragrant basmati rice, an array of fresh and frozen vegetables like carrots, bell peppers, peas, and corn, and seasoned with savory soy sauce and aromatic garlic, this dish is a delightful balance of taste and nutrition. Ready in just 45 minutes, including prep and cooking time, this versatile recipe can be served as a satisfying main course or a flavorful side dish. Its quick cooking techniques and simple ingredients make it ideal for those seeking a healthy, vegetarian, and family-friendly option. Garnished with fresh cilantro, this dish is as visually appealing as it is delicious. Perfect for anyone searching for quick rice recipes, vegetable-packed dishes, or easy dinner ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Bell pepper, diced
- 0.5 cup Frozen peas
- 0.5 cup Frozen corn kernels
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rice and a pinch of salt, then cover the pan with a lid. Reduce the heat to low and cook for about 15 minutes until the rice is tender and all water has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff it with a fork.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Include the diced carrot and bell pepper, stirring occasionally for about 5 minutes until they are slightly softened.
Stir in the frozen peas and corn kernels, cooking for an additional 3-4 minutes until they are heated through and tender.
Reduce the heat to low and add the cooked rice to the skillet, mixing it gently with the vegetables.
Pour in the soy sauce, adding salt and black pepper to taste. Stir well to ensure the rice and vegetables are evenly coated with the seasoning.
Remove the skillet from heat and garnish the mixed vegetable rice with freshly chopped cilantro before serving.
Serve the mixed vegetable rice hot as a main dish or as a side dish to accompany your favorite protein.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1325 mg | 28% | |
*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.
