Soy-Free Rice with Mixed Vegetables

Bright, colorful, and bursting with flavor, this Soy-Free Rice with Mixed Vegetables is the ultimate wholesome one-pan dish. Featuring fluffy jasmine rice cooked to perfection and an array of tender-crisp vegetables like bell peppers, carrots, green beans, and sweet corn, this recipe is ideal for those craving a hearty meal without soy-based ingredients. A splash of lime juice and freshly chopped parsley elevate the freshness, while simple pantry spices like garlic, salt, and black pepper enhance the natural flavors of the vegetables. Quick to prepare in under 40 minutes, this versatile dish is perfect as a vibrant vegan main course or a satisfying side for any meal. Whether you're managing dietary restrictions or simply looking for a healthy, plant-based rice dish, this recipe is sure to become a mealtime favorite. Keywords: soy-free rice, vegan mixed vegetables, jasmine rice recipes, healthy side dish, quick plant-based meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Jasmine rice
• 3 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic cloves, minced
• 1 large Carrot, diced
• 1 large Bell pepper, diced
• 1 cup Green beans, cut into 1-inch pieces
• 0.5 cup Corn kernels
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lime juice
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, bring the 3 cups of water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 15-18 minutes, until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before using.

Step 3

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

Step 4

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Step 6

Add the diced carrot and cook for 5 minutes, stirring occasionally, until it begins to soften.

Step 7

Add the bell pepper, green beans, and corn to the skillet. Continue cooking for another 5-7 minutes until all the vegetables are tender-crisp.

Step 8

Season the vegetable mixture with salt and ground black pepper. Stir well to combine.

Step 9

Add the cooked rice to the skillet with the vegetables. Stir gently to combine everything evenly.

Step 10

Sprinkle with lime juice and fresh parsley, then give it a final stir.

Step 11

Taste and adjust the seasoning if necessary.

Step 12

Serve hot as a main dish or a side.

Nutrition Facts

Serving size	(1743.5g)

Amount per serving	% Daily Value*
Calories	974.8

Total Fat 31.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2475.3mg	0%
Total Carbohydrate 158.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 28.4g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 248.7mg	0%
Iron 5.0mg	0%
Potassium 1683.5mg	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: 28.4%

Protein: 7.9%

Carbs: 63.8%