Lemon Veggie Rice

Brighten up your meals with this vibrant Lemon Veggie Rice recipe, a zesty and veggie-packed dish that's as wholesome as it is flavorful! Featuring fluffy white rice simmered to perfection and tossed with colorful sautéed vegetables like carrots, zucchini, and bell peppers, this recipe gets its refreshing kick from fresh lemon juice and zest. A touch of garlic and a sprinkle of fresh parsley round out the flavors, making it the ideal side dish for any protein or a satisfying vegetarian main course. Ready in just 40 minutes, this easy recipe is perfect for busy weeknights or meal prep. Try this healthy and irresistibly light dish for a burst of citrus-infused goodness in every bite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 small green bell pepper, diced
• 1 medium zucchini, diced
• 0.5 cup frozen peas
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the rice under running water until the water runs clear to remove excess starch. Set aside.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 3

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

Step 4

Add the diced onion and sauté for 2-3 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the carrot, green bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 7

Stir in the frozen peas and cook for another 2-3 minutes until heated through.

Step 8

Reduce the heat to low and add the cooked rice to the skillet with the vegetables. Mix well to combine.

Step 9

Stir in the lemon zest, lemon juice, salt, and black pepper, ensuring everything is evenly coated.

Step 10

Remove the skillet from heat and sprinkle the chopped parsley on top.

Step 11

Serve warm as a side dish or enjoy as a light main course.

Nutrition Facts

Serving size	(1194.8g)

Amount per serving	% Daily Value*
Calories	642.4

Total Fat 29.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2438.1mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 16.8g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 177.3mg	0%
Iron 3.9mg	0%
Potassium 1312.3mg	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: 40.8%

Protein: 8.4%

Carbs: 50.8%