Vegetarian Savory Rice with Tomato and Vegetable Stew
Delight in the comforting flavors of Vegetarian Savory Rice with Tomato and Vegetable Stew, a wholesome and hearty dish that’s perfect for any weeknight dinner or weekend gathering. This recipe pairs fragrant, fluffy basmati rice with a vibrant stew made from juicy canned tomatoes, tender zucchini, sweet red bell peppers, and earthy carrots, all simmered in a rich vegetable broth infused with dried basil and oregano. Finished with pops of color from fresh parsley and frozen peas, this dish is a flavorful medley of herbs and garden vegetables. Ready in just an hour with minimal prep, it’s an easy, satisfying vegan recipe that balances wholesome ingredients with an exciting depth of flavor. Serve it as a standalone dish or alongside your favorite sides for a nutrient-packed meal. Perfect for those seeking vegetarian recipes, healthy rice recipes, or comforting vegetable stews, it’s an easy way to bring delicious plant-based eating to the table.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 1 diced Red bell pepper
- 1 medium, diced Zucchini
- 14 ounces Canned diced tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 cup Frozen peas
- 0.25 cup, chopped Fresh parsley
Instructions
Rinse the basmati rice under cold running water until the water runs clear.
In a medium saucepan, bring the water to a boil and add the resolved salt and basmati rice. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and let it sit covered for 5 more minutes. Fluff with a fork.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, red bell pepper, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables begin to soften.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Season the stew with dried basil, dried oregano, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
Stir in the frozen peas and allow them to cook for an additional 3-5 minutes.
Remove the stew from heat and stir in the fresh chopped parsley.
Serve the cooked basmati rice onto individual plates and top with generous servings of the tomato and vegetable stew.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 51.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2936 mg | 62% | |
*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.
