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An overhead shot of djuvec rice in a cast iron skillet with a small serving in a bowl on a gray background
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Bosnian Djuvec Rice

This delicious one-pan Bosnian djuvec rice is vegan, vegetarian, and gluten-free but packed with vegetables for a meal that your family will love!
Course Side Dish
Cuisine Bosnian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 275kcal
Author Jas

Equipment

  • Cast-iron skillet or a saucepan

Ingredients

  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • ½ cup chopped onion
  • ½ cup chopped bell pepper
  • 1 medium carrot chopped
  • 2 cloves garlic minced
  • 2 tomatoes
  • 1 cup frozen or fresh peas
  • 1 teaspoon paprika
  • ½ teaspoon chili powder optional
  • 2 tablespoons oil
  • Salt and pepper to taste
  • Fresh parsley leaves for garnish
US Customary - Metric

Instructions

  • 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.
    Four easy steps to making this Bosnian vegetarian rice dish

Notes

  • Substitute vegetable broth with water and a tablespoon of Vegeta. Vegeta is 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 products used.

Nutrition

Calories: 275kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Sodium: 489mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3840IU | Vitamin C: 33.9mg | Calcium: 30mg | Iron: 0.9mg