Vegetable Rice Mix
Elevate your weeknight dinners with this vibrant Vegetable Rice Mix—a wholesome, one-pot recipe loaded with aromatic spices and colorful vegetables. Fluffy basmati rice is tossed with tender carrots, bell peppers, green beans, and sweet peas, then perfectly seasoned with fragrant cumin, turmeric, and a splash of soy sauce for a deliciously savory twist. This quick and easy vegetarian dish, ready in just 45 minutes, is as nutritious as it is flavorful, making it an ideal choice for busy families or meal prep. Serve it as a standalone main course or pair it with your favorite protein for a hearty, satisfying meal. Garnish with fresh cilantro for an optional burst of freshness and flavor! Perfect for those seeking healthy rice recipes, vegetable stir-fry ideas, or simple plant-based dinners.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 medium, any color, diced Bell pepper
- 1 cup, trimmed and chopped Green beans
- 1 cup Frozen peas
- 2 tablespoons Soy sauce
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
Instructions
Rinse the basmati rice in cold water until the water runs clear. Set aside.
In a medium-sized pot, bring 4 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Fluff the rice 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 stir for another 30 seconds until fragrant.
Stir in the diced carrot, bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
Add the frozen peas and cook for another 2-3 minutes.
Sprinkle the cumin powder, turmeric powder, remaining salt, and black pepper over the vegetables. Stir well to coat the vegetables in the spices.
Drizzle the soy sauce over the vegetables and mix thoroughly.
Reduce the heat to low, add the cooked rice to the skillet, and gently toss to combine the rice with the vegetables and seasonings.
Continue cooking for another 2-3 minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1770 mg | 38% | |
*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.
