Rice with Mixed Vegetables
Bring vibrancy and nourishment to your plate with this Rice with Mixed Vegetables recipe, a perfect combination of fluffy, long-grain white rice and colorful, sautéed vegetables. Packed with aromatic garlic, sweet carrots, and the satisfying crunch of broccoli and red bell pepper, this dish is elevated by the savory umami of soy sauce and a sprinkling of fresh parsley. Ready in under 45 minutes and featuring a simple one-pan cooking method, this wholesome meal is ideal for busy weeknights or when you need a versatile side dish to complement your favorite proteins. Whether enjoyed on its own or paired with grilled chicken or tofu, this recipe is a delicious, easy way to add a burst of flavor and nutrients to your table. Keywords: rice with vegetables, healthy rice dish, vegetable stir-fry rice, quick and easy dinner recipes.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 cup broccoli florets
- 0.5 cup frozen peas
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the rice from sticking together.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 18 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic to the skillet and cook for 1 minute, or until fragrant.
Stir in the diced carrot, red bell pepper, broccoli florets, and frozen peas. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they're just tender.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables.
Pour the soy sauce over the rice and vegetable mixture, then gently mix to combine all ingredients evenly.
Season the rice and vegetables with salt and black pepper, adjusting to taste.
Remove from heat and garnish with chopped parsley before serving.
Serve the rice with mixed vegetables warm, either as a main dish or as a side dish to your preferred protein.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1183 mg | 25% | |
*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.
