My Vegetable Rice
Elevate your weeknight dinners with "My Vegetable Rice," a wholesome, one-pan dish that's bursting with flavor, nutrition, and vibrant colors. This easy-to-make recipe combines aromatic Basmati rice with a medley of fresh vegetables like carrots, bell peppers, and green peas, all infused with the warm, earthy notes of cumin, turmeric, and coriander. Fragrant garlic and ginger add depth to every bite, while a sprinkle of fresh cilantro and a hint of lemon juice bring a refreshing finishing touch. Ready in just 40 minutes, this vegetarian rice dish is perfect as a satisfying main course or a flavorful side. Ideal for meal prepping or serving a crowd, "My Vegetable Rice" is your go-to recipe for healthy, delicious, and effortlessly enjoyable meals.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 medium (diced) Carrots
- 1 medium (chopped) Bell peppers
- 0.5 cup Green peas
- 1 small (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped) Fresh cilantro
- 1 teaspoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions to the pan and sauté until golden brown, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the diced carrots, chopped bell peppers, and green peas to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Add the turmeric powder, ground coriander, salt, and black pepper. Mix well to coat the vegetables with the spices.
Stir in the drained basmati rice and cook for 1-2 minutes, lightly toasting the rice with the vegetables and spices.
Pour in the water and gently stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Fluff the rice with a fork, stir in the chopped cilantro and lemon juice, and serve warm. Enjoy your flavorful vegetable rice!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1093 mg | 23% | |
*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.
