Description
A comforting dish with vibrant vegetables and fragrant herbs that creates a mouthwatering medley.
Ingredients
Scale
- 2 cups white rice (Jasmine or Basmati)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat the olive oil in a medium pot over medium heat.
- Sauté the diced onion and minced garlic until the onion is translucent, about 3 minutes.
- Add the diced carrot and bell pepper, cooking for another 4 minutes.
- Add the rinsed rice and stir to coat it in the oil and vegetables.
- Pour in the vegetable broth and stir in the thyme, oregano, salt, and pepper. Bring to a boil.
- Simmer on low heat, covered, for 18-20 minutes.
- Rest the rice off heat, covered, for 5 minutes.
- Fluff the rice with a fork and fold in the frozen peas and chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Enhance flavor by using fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg