Low Fat Yellow Rice with Vegetables

Brighten up your dinner table with this vibrant and healthy Low Fat Yellow Rice with Vegetables! Packed with fragrant spices like turmeric, cumin, and coriander, this dish transforms tender basmati rice into a golden, aromatic base that's loaded with colorful veggies, including carrots, red bell peppers, and green peas. Cooked in low-sodium vegetable broth for enhanced flavor, this recipe offers a light and wholesome option perfect for busy weeknights. Whether you choose to sauté the vegetables with a splash of olive oil or go completely oil-free, this quick and easy one-pot dish is ready in just 30 minutes. Finished with fresh cilantro and a squeeze of tangy lemon juice, it's a nutritious and satisfying side or main dish that’s as delicious as it is visually appealing.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup basmati or long-grain rice
• 2 cups low-sodium vegetable broth
• 1 large carrot
• 1 medium red bell pepper
• 1 cup green peas (frozen or fresh)
• 1 small yellow onion
• 2 cloves garlic cloves
• 1 teaspoon olive oil (optional, for sautéing)
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro (optional, for garnish)
• 1 small lemon (for serving)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside.

Step 2

Finely dice the carrot, red bell pepper, and yellow onion. Mince the garlic cloves.

Step 3

In a medium saucepan, heat 1 teaspoon of olive oil (or skip the oil and use a splash of vegetable broth for a completely oil-free version) over medium heat.

Step 4

Add the diced onion and garlic to the pan. Sauté for 2-3 minutes, stirring often, until the onion is translucent and fragrant.

Step 5

Add the ground turmeric, ground cumin, and ground coriander. Stir well for 30 seconds to release the aromas of the spices.

Step 6

Add the diced carrot, red bell pepper, and green peas to the pan. Cook for 2 minutes, stirring often, to soften the vegetables slightly.

Step 7

Stir in the rinsed rice, ensuring it is evenly coated with the spices and vegetables.

Step 8

Pour in the low-sodium vegetable broth. Add the salt and black pepper, and stir once to combine all ingredients.

Step 9

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.

Step 10

After 15 minutes, check if the rice is cooked and the liquid is absorbed. If necessary, cook for an additional 2-3 minutes.

Step 11

Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.

Step 12

Fluff the rice with a fork. Adjust the seasoning with additional salt or pepper, if needed.

Step 13

Serve the yellow rice warm, garnished with fresh cilantro and a squeeze of lemon juice for added brightness.

Nutrition Facts

Serving size	(1168.5g)

Amount per serving	% Daily Value*
Calories	583.1

Total Fat 6.9g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1523.3mg	0%
Total Carbohydrate 113.9g	0%
Dietary Fiber 18.3g	0%
Total Sugars 21.8g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 171.4mg	0%
Iron 6.9mg	0%
Potassium 1565.8mg	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: 10.6%

Protein: 12.0%

Carbs: 77.4%