High Protein Yellow Rice with Vegetables

Elevate your weeknight dinners with this High Protein Yellow Rice with Vegetables, a vibrant and nutrient-packed dish that's as wholesome as it is delicious. Featuring nutty brown rice infused with fragrant turmeric and cumin, this recipe pairs tender chickpeas and a medley of colorful vegetables—like carrots, red bell peppers, peas, and spinach—for a satisfying plant-based meal. Cooked in flavorful vegetable broth for added depth, this one-pot wonder is packed with protein and fiber, making it perfect for healthy meal prep or a quick, balanced dinner. A squeeze of fresh lemon juice ties it all together, delivering a zesty, aromatic finish. Ready to serve in under 45 minutes, this recipe is ideal for busy schedules and is sure to impress as a hearty main dish or a versatile side.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 cup chickpeas (cooked or canned, drained and rinsed)
• 1 cup frozen peas
• 1 medium, diced carrot
• 1 medium, diced red bell pepper
• 2 cups, chopped spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.

Step 3

While the rice is cooking, heat olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the turmeric powder and cumin powder to the skillet and stir well to coat the onions and garlic in the spices.

Step 6

Add the diced carrot and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 7

Stir in the cooked chickpeas, frozen peas, and chopped spinach. Cook for another 3-4 minutes until the spinach is wilted and the peas are warmed through.

Step 8

Once the rice is cooked, fluff it with a fork and gently stir it into the skillet with the vegetables and chickpeas.

Step 9

Season the dish with salt, black pepper, and lemon juice. Stir everything together to combine evenly.

Step 10

Serve warm as a wholesome main dish or as a side. Enjoy!

Nutrition Facts

Serving size	(1487.3g)

Amount per serving	% Daily Value*
Calories	1312.8

Total Fat 41.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2747.1mg	0%
Total Carbohydrate 193.4g	0%
Dietary Fiber 42.6g	0%
Total Sugars 41.6g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 369.5mg	0%
Iron 16.5mg	0%
Potassium 3061.5mg	0%

*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.

Source of Calories

Fat: 28.1%

Protein: 14.3%

Carbs: 57.6%