Rice with Vegetables
Brighten up your dinner table with this easy, colorful, and flavor-packed Rice with Vegetables recipe! Perfect as a wholesome main dish or a versatile side, this vibrant medley combines fluffy white rice with a bounty of sautéed vegetables, including carrots, zucchini, peas, and red bell peppers. Infused with the savory richness of soy sauce and a hint of garlic, every bite delivers a satisfying balance of hearty and fresh flavors. Ready in just 40 minutes, this quick and healthy recipe is ideal for weeknight dinners or meal prep. Top it off with a sprinkle of fresh parsley for an extra pop of freshness. Gluten-free and customizable, this one-pan dish is a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 medium, diced carrot
- 1 small, diced red bell pepper
- 1 small, diced zucchini
- 0.5 cup frozen peas
- 2 tablespoons soy sauce
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons (adjust to taste) black pepper
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
In a large skillet or wok, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the diced carrot, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the frozen peas and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the cooked rice to the other side.
Drizzle the soy sauce over the rice and sprinkle with salt and black pepper to taste.
Mix everything together, stirring to combine the vegetables and rice evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove from heat and garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 28.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1386 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.
