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Veggies and Rice Pilaf

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45min

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6 servings

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This colorful and flavorful rice pilaf is packed with a medley of vegetables, including bell peppers, carrots, and peas. The rice is cooked in aromatic vegetable broth and seasoned with a blend of herbs and spices, creating a delightful side dish that pairs well with various main courses. This veggie-filled rice pilaf is a perfect way to incorporate more vegetables into your diet while enjoying a satisfying and wholesome meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Rinse the rice

Rinse the basmati rice under cold running water until the water runs clear. Drain the rice and set it aside.

2
Prepare the vegetables

Dice the red and yellow bell peppers. Peel and dice the carrots. Finely chop the onion and mince the garlic cloves.

3
Sauté the vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

4
Add garlic and spices

Add the minced garlic, dried thyme, dried oregano, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add rice and broth

Add the rinsed basmati rice to the pot and stir to coat the rice with the oil and spices. Pour in the vegetable broth and bring the mixture to a boil.

6
Simmer the rice

Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and has absorbed most of the liquid.

7
Add vegetables

Stir in the diced bell peppers, diced carrots, and frozen peas. Cover the pot and continue cooking for an additional 5 minutes or until the vegetables are tender and heated through.

8
Fluff and serve

Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and serve hot.

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