Description
A flavorful and colorful vegetable rice dish that is easy to prepare and perfect as a side or main dish.
Ingredients
Scale
- 2 cups long-grain rice
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced (any color you prefer)
- 1 medium carrot, diced
- 2 medium tomatoes, chopped (or one can of diced tomatoes)
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Wash the rice in cold water until the water runs clear to remove excess starch.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Toss in the diced bell pepper, carrot, and garlic. Sauté for another 3-4 minutes until the vegetables are slightly softened.
- Add the washed rice into the pot and stir for about 2 minutes to coat the rice with oil and flavors.
- Add the chopped tomatoes, paprika, thyme, salt, and pepper. Stir well to combine.
- Carefully pour the vegetable broth into the pot and stir until everything is well combined.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove the pot from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.
Notes
- This dish can be served as a side or a main course.
- Feel free to add other vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg