Nut-Free Savory Rice with Tomato and Vegetable Stew
Discover a wholesome and flavorful dinner option with this Nut-Free Savory Rice with Tomato and Vegetable Stew. Featuring perfectly cooked basmati rice paired with a hearty vegetable-packed stew, this recipe is a vibrant combination of fresh and comforting ingredients. The rich tomato base is enhanced with aromatic garlic, onions, and a medley of colorful vegetables like red bell peppers, carrots, and zucchini, seasoned with dried herbs and warming paprika for an irresistible depth of flavor. Completely nut-free and vegetarian, this dish is a fantastic choice for those with dietary restrictions, offering a balanced and nutritious meal ideal for family dinners or meal prep. Garnished with fresh parsley and served piping hot, it's a satisfying and healthy recipe you’ll turn to time and again. Easy to prepare in under an hour, this recipe delivers big on both flavor and versatility—perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Garlic cloves, minced
- 1 large Onion, finely chopped
- 1 medium Red bell pepper, diced
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 2 14-ounce cans Canned diced tomatoes
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- 1 Bay leaf
- 0.25 cup Fresh parsley, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 3 cups of water to a boil. Add 1 tablespoon olive oil and 1/2 teaspoon salt, then stir in the rice.
Return to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 to 20 minutes until the rice is tender and all the water is absorbed.
While the rice is cooking, heat 2 tablespoons of olive oil in a large deep skillet or saucepan over medium heat.
Add the minced garlic and chopped onion to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions are soft and translucent.
Stir in the diced red bell pepper, carrots, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the canned diced tomatoes, vegetable broth, oregano, basil, paprika, remaining salt, and black pepper to the vegetable mixture. Stir to combine.
Add the bay leaf to the stew. Bring the mixture to a boil, then reduce the heat to low. Cover the pan partially and let it simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Remove the bay leaf from the stew and adjust seasoning with additional salt and pepper if needed.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes to steam further.
Fluff the rice with a fork and transfer it to a serving platter. Spoon the tomato and vegetable stew over the rice.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your flavorful nut-free savory rice with tomato and vegetable stew.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 52.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4584 mg | 98% | |
*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.
