Pesto Rice and Vegetables
Elevate your weeknight dinner game with this vibrant and satisfying Pesto Rice and Vegetables recipe! Featuring fluffy basmati rice tossed in rich, herby pesto sauce and paired with a medley of colorful sautéed vegetables—think tender zucchini, sweet red bell peppers, juicy cherry tomatoes, and nutrient-packed baby spinach—this dish is as wholesome as it is delicious. Enhanced with aromatic garlic, a sprinkle of Parmesan cheese, and a touch of optional red pepper flakes for a subtle kick, this one-pan wonder is both quick and easy to make, taking just 40 minutes from start to finish. Perfect as a vegetarian main course or a flavorful side dish, Pesto Rice and Vegetables is a versatile crowd-pleaser that brings fresh, Mediterranean-inspired flavors to your table.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 2 cloves garlic
- 0.5 cup pesto sauce
- 0.25 cup parmesan cheese
- 0.25 teaspoon black pepper
- 0.25 teaspoon optional red pepper flakes
Instructions
Rinse the basmati rice under cold water until the water runs clear, then set aside to drain.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Once boiling, add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
While the rice is cooking, prepare the vegetables: Dice the zucchini, chop the red bell pepper, and halve the cherry tomatoes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the halved cherry tomatoes and baby spinach to the skillet. Cook for an additional 2-3 minutes, stirring frequently, until the spinach is wilted and the tomatoes are softened.
Reduce the heat to low. Gently stir the cooked rice into the skillet with the vegetables until well combined.
Add the pesto sauce to the rice and vegetable mixture and stir until evenly coated. Taste and season with the remaining 1/2 teaspoon of salt, black pepper, and optional red pepper flakes if desired.
Sprinkle the Parmesan cheese over the rice and stir until melted and incorporated. Remove from heat.
Serve warm, garnished with additional Parmesan cheese or fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 683 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1479 mg | 31% | |
*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.
