Vegetarian Savory Rice with Tomato and Vegetable Stew

Elevate your weeknight dinners with this hearty and wholesome Vegetarian Savory Rice with Tomato and Vegetable Stew. Featuring fluffy, perfectly cooked basmati rice paired with a vibrant, flavorful stew of simmered tomatoes, zucchini, carrots, and red bell peppers, this recipe is a celebration of fresh, nutritious ingredients. Seasoned with aromatic herbs like basil and oregano and finished with a sprinkle of fresh parsley, this dish is as comforting as it is nourishing. Ready in under an hour, it’s an ideal choice for vegetarians and anyone seeking a delicious, plant-based meal. Serve it as a satisfying standalone entrée or alongside a crisp green salad for a complete, crowd-pleasing dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 large, chopped Onion
• 3 minced Garlic cloves
• 2 medium, diced Carrot
• 1 diced Red bell pepper
• 1 medium, diced Zucchini
• 14 ounces Canned diced tomatoes
• 1 cup Vegetable broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 0.5 cup Frozen peas
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear.

Step 2

In a medium saucepan, bring the water to a boil and add the resolved salt and basmati rice. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and let it sit covered for 5 more minutes. Fluff with a fork.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 4 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the diced carrots, red bell pepper, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables begin to soften.

Step 6

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 7

Season the stew with dried basil, dried oregano, and black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.

Step 9

Stir in the frozen peas and allow them to cook for an additional 3-5 minutes.

Step 10

Remove the stew from heat and stir in the fresh chopped parsley.

Step 11

Serve the cooked basmati rice onto individual plates and top with generous servings of the tomato and vegetable stew.

Nutrition Facts

Serving size	(2088.2g)

Amount per serving	% Daily Value*
Calories	1080.4

Total Fat 45.0g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 7.9mg	0%
Sodium 5412.3mg	0%
Total Carbohydrate 146.6g	0%
Dietary Fiber 26.8g	0%
Total Sugars 51.3g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 394.2mg	0%
Iron 11.4mg	0%
Potassium 2935.5mg	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: 36.9%

Protein: 9.8%

Carbs: 53.4%