Vegetarian Savory Chicken and Vegetable Rice
Delight in the flavors of this vegetarian twist on ‘Savory Chicken and Vegetable Rice,’ a wholesome and hearty one-pan dish that’s perfect for busy weeknight dinners. Packed with plant-based chicken pieces and a colorful medley of fresh vegetables like bell peppers, zucchini, carrots, and broccoli, this recipe combines vibrant ingredients with fragrant basmati rice for a satisfying and nutritious meal. Simmered in rich vegetable broth and seasoned with soy sauce, garlic, and pepper, every bite is infused with savory goodness. Ready in just 45 minutes and serving four, this simple yet flavorful recipe is ideal for anyone looking to enjoy a meat-free version of a classic comfort dish. Garnished with fresh parsley and served hot, this vegetarian rice dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 300 grams Plant-based chicken pieces
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 150 grams Broccoli florets
- 1 cup Basmati rice
- 2 cups Vegetable broth
- 3 tablespoons Soy sauce
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.
Add the plant-based chicken pieces. Cook for 5-7 minutes or until they are golden brown and heated through.
Add the diced red bell pepper, zucchini, carrot, and broccoli florets. Stir well and cook for another 5 minutes until the vegetables start to soften.
Meanwhile, rinse the basmati rice under cold water until the water runs clear, then drain well.
Push the vegetables to the side of the pan and add the rinsed basmati rice in the center. Stir the rice for about 2 minutes to toast it slightly.
Gradually pour in the vegetable broth, then add the soy sauce, ground black pepper, and salt. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to a low setting. Cover the pan with a lid and let it simmer for 15 minutes, or until the rice is tender and has absorbed all the broth.
Remove the pan from the heat and let it sit, covered, for an additional 5 minutes to allow any remaining steam to finish cooking the rice.
Fluff the rice with a fork, then mix in the chopped fresh parsley.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5335 mg | 232% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 25.0 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2887 mg | 61% | |
*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.
