Veggie Rice

Brighten up your dinner table with this vibrant and wholesome Veggie Rice, a quick and nutritious one-pot meal loaded with flavors and fresh ingredients. Featuring fluffy white or brown rice infused with the savory richness of vegetable broth, this dish is elevated by a medley of sautéed onions, garlic, and colorful vegetables like carrots, bell peppers, zucchini, and peas. A splash of soy sauce ties it all together, creating a perfectly seasoned, satisfying dish that’s both vegetarian and family-friendly. Ready in just 40 minutes and topped with a sprinkle of fresh parsley, this recipe is ideal as a light main course or a creative side dish for any meal. Try this versatile veggie-packed rice for a healthy twist on a classic comfort food!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup White or brown rice
• 2 cups Water or vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Bell pepper (any color), diced
• 1 small Zucchini, diced
• 1 cup Frozen peas
• 2 tablespoons Soy sauce
• 0.5 teaspoons Ground black pepper
• 0 Salt (to taste)
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then set aside.

Step 2

In a medium saucepan, combine the rice and water (or vegetable broth) and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Remove from heat, fluff the rice with a fork, and set aside.

Step 3

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

Step 4

Add the chopped onion and sauté for 2-3 minutes until softened and translucent. Then, stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the diced carrot, bell pepper, and zucchini to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Step 6

Stir in the frozen peas and cook for another 1-2 minutes until heated through.

Step 7

Reduce the heat to low and add the cooked rice into the skillet. Gently stir to combine with the vegetables.

Step 8

Drizzle the soy sauce evenly over the mixture and season with ground black pepper and salt to taste. Stir well to evenly distribute the seasoning.

Step 9

Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 10

Remove the skillet from heat and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1345.8g)

Amount per serving	% Daily Value*
Calories	831.3

Total Fat 31.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3488.4mg	0%
Total Carbohydrate 117.5g	0%
Dietary Fiber 18.1g	0%
Total Sugars 26.7g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 197.4mg	0%
Iron 5.8mg	0%
Potassium 1848.9mg	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: 33.5%

Protein: 11.0%

Carbs: 55.5%