Rice Rogers
Elevate your weeknight dinner game with this vibrant and flavorful Rice Rogers recipe! Perfectly cooked long-grain white rice is infused with aromatic garlic, onion, and a medley of bold spices like paprika and cumin. Simmered in rich vegetable broth and complemented by hints of soy sauce and freshly squeezed lemon juice, this dish is both hearty and refreshing. Bursts of color from red bell peppers and peas make it as visually appealing as it is satisfying. Ready in just 40 minutes, this one-pot wonder is ideal for busy nights, and it’s topped off with a garnish of fresh parsley for a finishing touch. Whether you’re looking for a quick vegan main course or a versatile side dish, Rice Rogers is the ultimate crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, heat the vegetable broth over medium heat until it just begins to simmer. Set it aside and keep it warm.
In a large skillet or a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until the onions become translucent.
Add the diced red bell pepper to the skillet, and cook for another 2 minutes, stirring occasionally.
Stir in the rinsed rice, and toast it lightly for about 2 minutes, ensuring it is well-coated with the oil and mixed with the garlic and vegetables.
Pour the warm vegetable broth into the skillet, and stir in the paprika, ground cumin, salt, and black pepper. Increase the heat to high until the mixture starts boiling, then reduce the heat to low.
Cover the skillet with a lid, and allow the rice to simmer for 15 minutes without lifting the lid. After 15 minutes, add the frozen peas on top of the rice, but do not stir. Cover again, and cook for an additional 5 minutes.
Turn off the heat and let the rice sit for 5 minutes, still covered. This allows it to finish steaming and ensures all the flavors meld together.
Remove the lid, and gently fluff the rice with a fork. Stir in the soy sauce and lemon juice, mixing well.
Transfer the Rice Rogers to a serving dish, and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1758 mg | 37% | |
*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.
