Vegetable Rice Recipe Mix Veg Rice Quick One Pot Vegetable Rice

QUICK ONE POT VEGETABLE RICE

Quick One Pot Vegetable Rice image

This one-pot vegetable rice is a kids' absolute favorite dish. A simple and easy recipe that can be served on its own, or with the main course. The best part is, it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.

Provided by Veena Azmanov

Time 20m

Number Of Ingredients 14

Ingredients

1 cup Rice
½ cup Onion ( diced)
1 tsp Garlic (minced)
1 tsp Ginger (grated (optional) )
2 tbsp Cooking oil
½ cup Carrots (diced )
½ cup Peas (thawed)
½ cup Green beans (diced)
1½ cups Vegetable stock
½ cup Fresh herbs chopped (cilantro or parsley)
1 tsp Salt
1 tsp Pepper
1 Cinnamon stick (large)
2 Bay leaves (large)

Steps:

If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.
In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.
Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.
Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
Add stock, fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.

Nutrition Facts : Calories 113 kcal, Carbohydrate 23.9 g, Protein 3.2 g, Fat 2.9 g, Sodium 550 mg, Fiber 2.2 g, Sugar 2.1 g, UnsaturatedFat 2.9 g, ServingSize 1 serving

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