Herbed Vegetable Rice
A warm and comforting herbed vegetable rice, perfect for easy weeknight dinners and budget-friendly meals.
Ingredients
Main Ingredients
- 2 cups white rice Rinsed until water runs clear; long-grain or jasmine preferred.
- 2 cups vegetable broth Low-sodium recommended for easier control.
- 1 tablespoon olive oil For sautéing; adds gloss and richness.
- 1 small onion, diced Sweet when caramelized.
- 2 cloves garlic, minced Fresh is preferable.
- 1 cup frozen peas Folded in at the end for a bright pop.
- 1 bell pepper, diced any color Red gives sweetness; green adds sharpness.
- 1 teaspoon dried thyme Adds gentle woodsy notes.
- 1 teaspoon dried oregano Earthy lift.
- 1/2 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper Start low; taste after.
- 2 tablespoons fresh parsley, chopped Finish with this for freshness.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté until translucent, about 3 minutes.
- Stir in the carrot and bell pepper, cooking for another 4 minutes.
- Add the rice and stir to coat with oil and vegetables.
- Pour in the vegetable broth, then stir in the thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Fluff the rice with a fork, then gently fold in the frozen peas and chopped parsley.
Notes
For a richer finish, add a pat of butter or a drizzle of extra virgin olive oil when fluffing. Paired nicely with proteins or roasted veggies.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 2g
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