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Rice with vegetables on the side

Rice with Vegetables (Side Dish)

Simple, quick, delicious, and good for any occasion! This rice with vegetables pairs with all kinds of mains. You can also mix it up to suit your taste, adding vegetables of different colors and shapes — a frozen vegetable blend works great too.

Julia M.

Recipe author

Composition / ingredients

Servings:

Rice

Water

Green peas

150

Canned corn

150

Onion

Bell pepper

0.5

Curry powder

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 8 % 2 g

Carbohydrates 84 % 21 g

110 kcal

GI: 14 / 86 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make rice with vegetables for a side dish? Start by gathering the ingredients. Long-grain rice works best here — it holds up better and comes out fluffier. The peas can be canned, fresh, or, like mine, frozen (no need to thaw them first).
Step 2:

Grab a good deep skillet, heat it up until hot, and add a little vegetable oil. Rinse the rice several times in cold water, then drain it completely and add it to the skillet. Toast the rice for 5–7 minutes, until the grains look translucent.
Step 3:

Add salt, ground pepper, and a little curry powder to the rice. Pour in the hot water and stir. Cook the rice covered over low heat for about 20 minutes. As it cooks, the rice will absorb all the water and swell. Depending on the variety, you may need a little more or less water.
Step 4:

Peel, rinse, and finely chop the onion. Cut the bell pepper into small pieces. In a separate skillet, heat the vegetable oil and sauté the onion and bell pepper for 4–5 minutes, until the pepper softens.
Step 5:

Add the sautéed vegetables, corn, and peas to the cooked rice. Stir everything together and heat in the skillet for 2–3 minutes.
Step 6:

The rice with vegetables is ready! It's the perfect side for any meat or fish dish. Serve it hot. Enjoy!

How do you pick good canned corn? Always check the date on the can. If it's in a glass jar, look closely at the kernels — they should be uniform in size and color, whole, and unblemished. The label shouldn't list dyes, preservatives, or flavor enhancers.
Here's an easy way to tell if the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to fry.
You can swap the rice for another grain if you like. Just keep in mind that different grains cook differently — the cooking time can be shorter or longer, and some grains need to be soaked first.