Vegan Rice with Mixed Vegetables
Elevate your weeknight dinners with this vibrant and satisfying Vegan Rice with Mixed Vegetables recipe! This dish features fluffy, perfectly cooked long-grain white rice combined with a symphony of colorful, nutrient-packed vegetables like red bell pepper, carrot, and peas, all brought together with the savory umami of soy sauce and aromatic garlic. Prepared in under 40 minutes, it's a quick and healthy option for busy days, offering a balanced mix of flavor and texture. Topped with fresh green onions for an extra burst of freshness, this meal is ideal as a hearty main or a delicious side dish. With simple ingredients and straightforward steps, it’s a versatile recipe perfect for vegans and anyone looking for a tasty plant-based rice dish.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 large carrot, chopped
- 1 cup peas, frozen
- 2 tablespoons soy sauce
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 stalks green onions, sliced
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, cover the saucepan with a tight-fitting lid, reduce the heat to low, and let it simmer for 15 minutes until the water is absorbed.
Remove the saucepan from the heat, keeping it covered, and let it sit for 5-10 minutes. Fluff the rice with a fork before using.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and chopped carrot to the skillet, cooking for another 5 minutes until the vegetables are tender.
Add the peas, soy sauce, ground black pepper, and salt to the skillet, stirring to combine. Cook for 2-3 minutes.
Add the cooked rice to the skillet, mixing well with the vegetables.
Taste and adjust seasoning if necessary.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1470 mg | 31% | |
*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.
