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A bowl of colorful rice with mixed vegetables and a parsley garnish ready to serve.
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5 from 1 vote

Vegetable Rice

Colorful and tasty, the vegetable rice goes with many main dishes and is great for prep and make head. Customize it with the vegetables you prefer if desired. This is a Mexican-style recipe but you can make it plain, see recipe notes at the end. For vegan or vegetarian, use vegetable broth.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 6 to 8
Calories: 261kcal
Author: Sally Cameron

Equipment

Ingredients

  • 1 ½ cups white basmati rice
  • 1 ½ tablespoons extra virgin olive oil or avocado oil
  • 1 cup chopped white onion 1 small onion
  • 2 large garlic cloves
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon tomato paste
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups low sodium chicken broth or vegetable broth
  • ½ cup peas frozen, thawed
  • ½ cup corn kernals frozen, thawed
  • ½ cup finely chopped carrot 2-3 carrots
  • ½ cup finely chopped red bell pepper half of a large pepper
  • 1 tablespoon fresh chopped cilantro or parsley optional garnish

Instructions

Wash rice

  • Add the rice to a sieve and rinse well under cold running water for 1 minute. Drain and save for cooking.

Cook rice

  • Add the oil to a heavy medium pot (3 ½ quarts) over medium heat and saute the onions until soft, 3-4 minutes. If they start to brown turn the heat down. Add the garlic and cook 1 minute more.
  • Add the spices, tomato paste, salt and pepper, and stir, cook 1-2 minutes until it's mixed and fragrant. Add the washed drained rice and toast for 5 minutes, stirring.
  • Add broth to the pot and stir. Turn up the heat and bring to a boil, cover with a tight fitting lid and turn heat to low. Cook rice for 15 minutes.

Add vegetables

  • At the end of 15 minutes, stir the rice quickly then add all of the vegetables right on top of the rice. Cover with the lid, turn heat off and allow to steam finish for 10 minutes. Taste and season with more salt and black pepper if desired.

Notes

To make a more simply flavored vegetable rice, skip the spices and the tomato paste. 

Nutrition

Calories: 261kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 257mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg