Sugar-Free Mixed Vegetable Rice
Elevate your weeknight dinner with the wholesome goodness of Sugar-Free Mixed Vegetable Rice, a vibrant, healthy dish that's packed with flavor and nutrition. Perfect for those seeking a light yet satisfying meal, this recipe combines fluffy basmati rice with a colorful array of vegetables like carrots, green beans, peas, and bell peppers, all sautéed with fragrant spices including cumin, turmeric, and garam masala. The absence of added sugars makes it ideal for clean-eating enthusiasts or those with dietary restrictions, while the fresh cilantro garnish adds a refreshing touch. Quick to prepare in under 40 minutes, this dish is a versatile option for lunch or dinner, making it the perfect addition to your repertoire of easy, flavorful recipes. Serve it hot and watch its vibrant colors and bold aromas brighten your table!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 large, diced carrot
- 1 medium, diced green bell pepper
- 0.5 cup frozen peas
- 0.5 cup, chopped green beans
- 1 medium, finely chopped tomato
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to a simmer, cover, and cook for about 15-18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the diced carrot, green bell pepper, peas, and green beans to the skillet. Stir well and cook for about 5-7 minutes until vegetables are slightly tender.
Mix in the chopped tomato and cook for another 3 minutes, allowing the tomatoes to soften.
Add turmeric powder, ground cumin, ground coriander, garam masala, salt, and black pepper. Stir well to coat the vegetables with the spices.
Add the cooked rice to the skillet and gently fold it into the vegetable mixture until well combined.
Adjust salt and spices to taste, and then remove from heat.
Garnish with freshly chopped cilantro before serving. Enjoy your sugar-free mixed vegetable rice hot!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1556 mg | 33% | |
*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.
