Vegetable Rice Simple Side Dish
Elevate your mealtime with this bright and flavorful Vegetable Rice Simple Side Dish, a quick and easy recipe that pairs perfectly with any main course. Featuring fluffy long-grain white rice combined with sautéed onions, garlic, and a colorful medley of carrots, bell peppers, peas, and warm spices like cumin and paprika, this dish is as wholesome as it is versatile. With just 10 minutes of prep and 20 minutes of cooking time, it’s a hassle-free option for busy weeknights or casual gatherings. Garnished with fresh parsley for a pop of color, this vibrant vegetable rice is perfect for adding texture, flavor, and nutrition to your family table. Serve it warm alongside grilled chicken, roasted vegetables, or your favorite curry for a complete, satisfying meal!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 0.5 cup frozen peas
- 0.5 cup bell pepper, finely diced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1/4 teaspoon of salt, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes, or until translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced carrot and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the frozen peas, ground cumin, paprika, remaining 1/2 teaspoon of salt, and black pepper. Cook for another 2 minutes.
Add the cooked rice to the skillet with the vegetables. Gently mix everything together until the rice is evenly combined with the vegetables and spices.
Taste and adjust seasonings if needed. Optionally, sprinkle with freshly chopped parsley before serving.
Serve warm as a side dish at your next meal.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 833 mg | 18% | |
*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.
