Outback Rice
Take your taste buds on an adventure with Outback Rice, a vibrant and flavorful dish that’s as hearty as it is easy to prepare. Perfectly cooked long-grain white rice is infused with the rich flavors of smoky paprika, earthy cumin, and fragrant oregano, while a colorful medley of sautéed vegetables—soft onions, crisp red bell peppers, and sweet carrots—add irresistible texture. Simmered in chicken or vegetable broth for depth and finished with a pop of green peas and fresh parsley, this one-pot wonder is a wholesome side or satisfying main course. Ready in just 40 minutes, this versatile dish is ideal for busy weeknights yet impressive enough for guests. Serve it with a squeeze of lime for a citrusy kick and pair with your favorite proteins for a well-rounded meal. Outback Rice is a must-try recipe that brings comfort and convenience to your table!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, diced
- 1 medium carrot, finely diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 individual lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
Heat the olive oil in a medium-sized pot over medium heat.
Add the chopped onion, red bell pepper, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring frequently, until fragrant.
Add the rinsed rice to the pot and stir to coat the grains with the spice and vegetable mixture.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice has absorbed all the liquid and is tender.
Remove the pot from heat. Let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
Gently stir in the frozen peas. The residual heat will warm them up without overcooking.
Taste and adjust seasoning with additional salt or pepper if needed.
Sprinkle the dish with fresh parsley and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 22.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1360 mg | 29% | |
*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.
