Description
A vibrant and colorful rice and vegetable dish that’s easy to make, perfect for busy weeknights or relaxed weekends.
Ingredients
Scale
- 2 cups of rice
- 4 cups of water
- 1 tablespoon of salt
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 cup of peas (fresh or frozen)
- 1 teaspoon of pepper
- 1 teaspoon of turmeric (optional)
- Fresh parsley for garnish
Instructions
- Begin by rinsing the rice well under cold water until the water runs clear.
- Combine the rinsed rice, water, salt, and olive oil in a large pot, and place it over high heat to bring it to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes until the rice is tender.
- Turn off the heat and let it sit, covered, for an additional 5 minutes.
- Heat a large skillet over medium heat and add the chopped onion and garlic, sautéing until fragrant, around 3-4 minutes.
- Add the diced carrots and bell pepper to the skillet, cooking for another 5-7 minutes until they soften.
- Stir in the fresh or frozen peas based on your choice, adding them to the skillet for a few minutes to heat through.
- Mix in the pepper and turmeric, then fluff the cooked rice with a fork and add it to the skillet.
- Combine everything well, taste, and adjust the seasoning as needed.
- Garnish with fresh parsley before serving.
Notes
This dish can be made ahead of time and stored in the refrigerator for easy meals. Rinse the rice to prevent clumping and be careful not to overcook the rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg