Vegetable Rice Skillet
Elevate your weeknight dinner lineup with this quick and flavorful Vegetable Rice Skillet, a one-pan wonder that's as nutritious as it is satisfying. Packed with vibrant veggies like zucchini, red bell pepper, and carrots, this dish combines wholesome cooked rice with a savory vegetable broth seasoned with soy sauce, cumin, and paprika for a burst of flavor in every bite. Perfectly balanced for a hearty yet healthy meal, this recipe comes together in just 35 minutes and is ideal for busy weeknights or meal prep. Topped with fresh parsley and a squeeze of lemon for a zesty finish, it's a crowd-pleaser that’s naturally vegetarian, easily customizable, and sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 cup frozen peas
- 3 cups white or brown rice, cooked
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedge (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced red bell pepper, zucchini, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the frozen peas and cook for another 2 minutes.
Add the cooked rice to the skillet and stir to combine with the vegetables.
Pour in the vegetable broth and stir in the soy sauce, ground cumin, paprika, salt, and black pepper.
Cook for 3-5 minutes, stirring frequently, until the broth is absorbed and the flavors combine.
Remove from heat and sprinkle the dish with fresh parsley.
Serve warm with a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 30.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2525 mg | 54% | |
*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.
