Mixed vegetable rice is a delicious and healthy one-pan meal that combines rice with various colorful and nutrient-packed vegetables the whole family loves.
In a cast-iron skillet or a medium size pan, heat the oil over medium-high heat. Sauté onion, pepper, and carrot until softened, about 3 minutes.
Add garlic and chopped tomatoes then cook for 5 more minutes stirring frequently.
Mix in the rice, peas, paprika, and chili powder, if using. Next, add broth and bring to a boil. Lower the heat, cover, and cook until liquid is absorbed, about 10 to 15 minutes, stirring occasionally.
Add salt and pepper to taste. Sprinkle with chopped parsley leaves before serving.
Notes
Choose the suitable rice: Use long-grain rice such as Basmati or Jasmine for the best results.
Use a cast-iron skillet or a non-stick pan to prevent the rice from sticking to the bottom.
Don't overcook the rice - it can become mushy and lose its texture.
Add protein: You can add protein to the dish by adding some cooked chicken, shrimp, or tofu.
Garnish with fresh herbs: Garnish the dish with fresh herbs such as parsley or scallions (green onions) for a pop of color and added flavor.
Substitute vegetable broth with water and a tablespoon of Vegeta, a popular vegetable and herb-based seasoning.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:Keep refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.