Rice with Chilies and Veggies
Elevate your weeknight dinner with this vibrant and flavorful Rice with Chilies and Veggies recipe! Packed with colorful bell peppers, tender carrots, fresh peas, and a kick of heat from sliced green chilies, this dish is a perfect balance of spice and freshness. Fragrant basmati rice serves as the heart of the dish, absorbing the savory notes of soy sauce and the brightness of fresh lime juice. A sprinkling of cilantro adds the final, fragrant touch to this one-pan delight. Ready in just 40 minutes, this quick and healthy recipe is perfect as a satisfying vegetarian main or a versatile side dish for your next meal. Whether you're seeking weeknight simplicity or a crowd-pleasing potluck option, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup white or basmati rice
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium-sized (chopped) onion
- 2 minced garlic cloves
- 1 medium (chopped) bell pepper
- 1 medium (diced) carrot
- 2 (sliced) green chilies
- 0.5 cup peas (fresh or frozen)
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium pot, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt. Reduce the heat to low, cover, and let simmer for 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped bell pepper, diced carrot, and green chilies. Sauté for 5-7 minutes, stirring frequently, until the vegetables soften slightly.
Mix in the peas and cook for another 2 minutes if using fresh peas. If using frozen peas, cook just until heated through.
Pour the soy sauce over the vegetables and stir well to distribute the flavor.
Add the cooked rice to the skillet and toss with the vegetables until the rice is evenly combined and heated through.
Season with ground black pepper and adjust salt to taste, if necessary.
Remove from heat, sprinkle with chopped fresh cilantro, and drizzle with lime juice for a burst of freshness.
Serve hot, either as a standalone dish or as a side to your favorite main course.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 286 mg | 6% | |
*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.
