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Yellow Rice And Mixed Vegetables Recipe

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Fast and Easy Yellow Rice The Cooking Elf
Fast and Easy Yellow Rice The Cooking Elf from thecookingelf.com

Description

This yellow rice and mixed vegetables recipe is a healthy and delicious meal to serve for lunch or dinner. The dish is packed with colorful vegetables and aromatic spices that make it flavorful and satisfying. The yellow rice is cooked in a savory broth and mixed with a variety of fresh vegetables, including carrots, peas, and bell peppers. This dish is perfect for vegans and vegetarians, and it's also gluten-free!

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 cup of long-grain rice
  • 2 cups of vegetable broth
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of paprika
  • 1 teaspoon of turmeric
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 cup of frozen peas
  • 1 tablespoon of fresh parsley, chopped
  • Salt and pepper to taste

Equipment

  • A large pot
  • A wooden spoon
  • A knife
  • A cutting board

Method

  1. Rinse the rice thoroughly and drain it.
  2. In a large pot, heat the olive oil over medium-high heat.
  3. Add the diced onion and sauté until translucent.
  4. Add the minced garlic and sauté for another minute.
  5. Add the ground cumin, coriander, paprika, and turmeric to the pot and stir.
  6. Add the diced carrot and red bell pepper to the pot and stir.
  7. Add the rinsed rice to the pot and stir until coated with the spices.
  8. Add the vegetable broth to the pot and stir.
  9. Bring the pot to a boil, then reduce the heat to low and cover the pot.
  10. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  11. Add the frozen peas to the pot and stir.
  12. Cover the pot and cook for another 5 minutes, or until the peas are cooked.
  13. Sprinkle the chopped parsley over the top of the dish.
  14. Season with salt and pepper to taste.
  15. Serve hot and enjoy!

Notes

  • You can use any type of long-grain rice for this recipe, including basmati or jasmine rice.
  • If you don't have vegetable broth, you can use water instead.
  • You can substitute the vegetables with any of your favorite veggies, such as zucchini, mushrooms, or broccoli.
  • You can also add some protein to this dish, such as tofu, chickpeas, or lentils.

Nutrition Info

Calories: 247 kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 596 mg | Potassium: 361 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 3639 IU | Vitamin C: 53 mg | Calcium: 39 mg | Iron: 2 mg

Recipe Tips

  • Make sure to rinse the rice thoroughly before cooking it to remove any excess starch.
  • You can add some chopped nuts, such as almonds or cashews, for some extra crunch.
  • If you prefer a spicier dish, you can add some red pepper flakes or chili powder to the pot.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • This dish can also be frozen for up to 3 months.

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