Vegetable Rice
This simple recipe for Mixed Vegetable Rice creates a hearty and flavorful meal that is delicious on its own or with your protein of choice.
Servings: 6
Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- 4 cloves garlic minced
- 2 cups uncooked long-grain white or Jasmine rice
- 3½ cups chicken stock
- ½ teaspoon kosher salt adjust to taste
- 2 cups frozen mixed vegetables
- 1 tablespoon chopped fresh Italian parsley
Instructions
- Melt the butter in a skillet over medium heat. Add the garlic and onion. Cook for about a minute, just until fragrant.
- Add the broth and the rice to the skillet. Increase the heat to high and bring it to a boil, stirring occasionally. Reduce heat to a low simmer and cover with a lid.
- Cook until the rice is tender and the liquid has been absorbed, about 18 minutes. Taste the rice and season with salt, if desired. Fluff with a fork.
- Add the mixed vegetables and stir to mix throughout. Remove from heat and let stand for a few minutes to thaw and warm the vegetables. Taste the rice again and add more salt, only if needed. Sprinkle with parsley and serve warm.
Nutrition
Calories: 338kcal | Carbohydrates: 65g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 317mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3199IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg