Easy Veggie Rice Skillet
This Easy Veggie Rice Skillet is a quick, economical, and customizable dish packed with colorful veggies and flavorful herbs, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Choose rice that cooks fluffy and separates easily.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion Yellow or red onions work beautifully.
- 2 cloves garlic Minced for flavor.
- 1 cup bell peppers Any color, chopped.
- 1 medium zucchini Chopped.
- 1 cup carrots Shredded or diced.
- 1 cup frozen peas Stir in towards the end.
- 2 cups vegetable broth Use in place of water.
- 1 teaspoon salt For seasoning.
- 1/2 teaspoon black pepper For seasoning.
- 1 teaspoon dried Italian herbs A sprinkle of oregano, basil, or thyme.
- 1/4 cup grated Parmesan cheese For a creamy finish.
- 2 tablespoons fresh parsley Chopped for garnish.
- 1/4 teaspoon red pepper flakes For a gentle kick.
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Make sure the oil is hot but not smoking before adding the onions.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion becomes translucent, about 3-5 minutes. Stir often to prevent garlic from burning.
- Toss in the bell peppers, zucchini, and carrots. Sauté for another 5-7 minutes until they are tender, ensuring not to crowd the skillet.
- Add the rice to the vegetable mixture, stirring to combine everything well. Toasting the rice for a minute or two will bring out deeper flavors.
- Pour in the vegetable broth, salt, black pepper, and dried Italian herbs. Stir well to incorporate all the flavors.
- Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is fully cooked.
- Stir in the frozen peas and grated Parmesan cheese, cover again and let it simmer for another 5 minutes.
- Remove from heat, fluff the rice with a fork, and sprinkle with fresh parsley and red pepper flakes before serving.
Notes
Don’t overcrowd the pan while sautéing. For a vegan version, omit the Parmesan cheese or substitute it with nutritional yeast. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 4g
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