Vegetarian Savory Rice with Vegetables and Chicken
Delight in the vibrant flavors of Vegetarian Savory Rice with Vegetables—a wholesome one-pan dish that combines fragrant basmati rice with a medley of fresh, colorful veggies like carrots, red bell peppers, zucchini, and peas. Infused with bold seasonings including ground cumin, coriander, and turmeric, this recipe elevates simplicity into restaurant-worthy comfort food. A touch of lemon juice adds brightness, while fresh cilantro provides the perfect finishing touch. Ready in just 45 minutes, this dish is ideal for busy weeknights or meal prep and is entirely plant-based for vegetarian diets. Pair it with a side salad or enjoy it solo as a hearty, satisfying meal. Make your dinner both nourishing and delicious—this savory rice recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 large carrot
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 1 inch piece ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, bring the 2 cups of water to a boil. Add a pinch of salt and the rinsed rice, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, prepare the vegetables: dice the onion, mince the garlic, slice the carrot into thin rounds, and dice the red bell pepper and zucchini.
Heat olive oil in a large skillet or wok over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the carrot, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the frozen peas to the skillet and mix them with the other vegetables. Cook for an additional 2 minutes.
In a small bowl, combine the soy sauce, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Pour this mixture over the vegetables in the skillet, stirring well to ensure everything is evenly coated.
Add the cooked rice to the skillet with the vegetables, gently stirring to combine all the ingredients well.
Squeeze the lemon juice over the rice and mix well. Adjust seasoning if necessary.
Remove from heat and sprinkle with freshly chopped cilantro before serving.
Serve hot and enjoy your vegetarian savory rice with vegetables.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 500 mg | 11% | |
*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.
