Soy-Free Rice with Mixed Vegetables
Elevate your weeknight dinner game with this vibrant and healthy Soy-Free Rice with Mixed Vegetables recipe that’s both easy to prepare and packed with flavor. Featuring fluffy jasmine rice tossed with a colorful medley of sautéed onions, garlic, carrots, bell peppers, green beans, and sweet corn, this dish is seasoned to perfection with a hint of lime juice and fresh parsley for a zesty finish. With a 40-minute total prep and cook time, this recipe is ideal for those seeking a quick yet nutritious meal that can be served as a wholesome main dish or a complementary side. Free from soy and loaded with nutrient-rich veggies, it’s perfect for family meals or meal prepping.
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 large Bell pepper, diced
- 1 cup Green beans, cut into 1-inch pieces
- 0.5 cup Corn kernels
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the 3 cups of water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 15-18 minutes, until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before using.
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 until translucent.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Add the diced carrot and cook for 5 minutes, stirring occasionally, until it begins to soften.
Add the bell pepper, green beans, and corn to the skillet. Continue cooking for another 5-7 minutes until all the vegetables are tender-crisp.
Season the vegetable mixture with salt and ground black pepper. Stir well to combine.
Add the cooked rice to the skillet with the vegetables. Stir gently to combine everything evenly.
Sprinkle with lime juice and fresh parsley, then give it a final stir.
Taste and adjust the seasoning if necessary.
Serve hot as a main dish or a side.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1684 mg | 36% | |
*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.
