Veggie Rice
Brighten up your dinner table with this vibrant and wholesome Veggie Rice, a quick and nutritious one-pot meal loaded with flavors and fresh ingredients. Featuring fluffy white or brown rice infused with the savory richness of vegetable broth, this dish is elevated by a medley of sautéed onions, garlic, and colorful vegetables like carrots, bell peppers, zucchini, and peas. A splash of soy sauce ties it all together, creating a perfectly seasoned, satisfying dish that’s both vegetarian and family-friendly. Ready in just 40 minutes and topped with a sprinkle of fresh parsley, this recipe is ideal as a light main course or a creative side dish for any meal. Try this versatile veggie-packed rice for a healthy twist on a classic comfort food!
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Recipe Information
Ingredients
- 1 cup White or brown rice
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Bell pepper (any color), diced
- 1 small Zucchini, diced
- 1 cup Frozen peas
- 2 tablespoons Soy sauce
- 0.5 teaspoons Ground black pepper
- Salt (to taste)
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear, then set aside.
In a medium saucepan, combine the rice and water (or vegetable broth) and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Remove from heat, fluff the rice with a fork, and set aside.
While the rice cooks, heat the olive oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent. Then, stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, bell pepper, and zucchini to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
Stir in the frozen peas and cook for another 1-2 minutes until heated through.
Reduce the heat to low and add the cooked rice into the skillet. Gently stir to combine with the vegetables.
Drizzle the soy sauce evenly over the mixture and season with ground black pepper and salt to taste. Stir well to evenly distribute the seasoning.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 391 mg | 8% | |
*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.
