Savory Rice with Vegetables (Printable version)

A vibrant rice dish combining fresh vegetables and spices for a satisfying meal.

# Ingredient List:

→ Rice

01 - 1 cup long-grain rice (basmati or jasmine)
02 - 2 cups vegetable broth

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 red bell pepper, diced
07 - 1 medium zucchini, diced
08 - 1 cup frozen peas, thawed

→ Spices & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - ½ tsp turmeric
12 - ½ tsp smoked paprika
13 - ¼ tsp black pepper
14 - ½ tsp salt, or to taste
15 - 2 tbsp fresh parsley or cilantro, chopped

# How to Make It:

01 - Rinse rice under cold water until clear, then drain thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2 to 3 minutes until softened.
03 - Add garlic, carrot, red bell pepper, and zucchini. Sauté 5 minutes, stirring occasionally until vegetables soften.
04 - Stir in cumin, turmeric, smoked paprika, black pepper, and salt. Cook 1 minute until fragrant.
05 - Add rinsed rice, tossing to coat evenly with spices and vegetables.
06 - Pour in vegetable broth and bring mixture to a gentle boil.
07 - Reduce heat to low, cover skillet, and simmer for 15 minutes.
08 - Remove lid, stir in thawed peas gently. Cover and cook 5 more minutes until rice is tender and liquid absorbed.
09 - Remove from heat, fluff rice with a fork, and fold in chopped parsley or cilantro. Serve warm garnished with extra herbs if desired.

# Expert Suggestions:

01 -
  • It turns whatever vegetables you have into something that tastes intentional and restaurant-worthy.
  • Once you master the basic technique, you can play endlessly with different vegetables and seasonings.
  • The whole meal comes together in one pan, which means less cleanup and more time to actually enjoy eating.
02 -
  • Don't peek or stir the rice once it's simmering—the cover traps steam that does the actual cooking, and lifting it breaks that seal.
  • If your rice finishes cooking but there's still liquid, leave the lid off for a minute or two to let excess moisture evaporate rather than steaming the rice into mushiness.
03 -
  • Toast your spices in the oil for a full minute before they hit the rice—ground spices need that heat to wake up and deliver their promise.
  • Use vegetable broth that you actually enjoy drinking, because if it tastes good on its own, it'll taste good in your rice.

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