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Rice with vegetables in a pan

Rice with Vegetables in a Skillet

Very quick, very simple, made from everyday ingredients, for dinner! Rice with vegetables in a skillet is easy to make — it takes you 30 minutes. It's an excellent side dish for absolutely anything, be it meat, poultry, or fish. Any meatless, vegetarian lunch or dinner will be bright and tasty with it!

Yulia

Recipe author

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Composition / ingredients

Servings:

Rice (long-grain)

160

Carrot (medium)

Onion (large)

0.5

Green peas

Corn (canned)

Bell pepper

0.5

Vegetable oil

Salt

Ground black pepper

Herb blend (Italian herbs (1 tsp))

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 23 % 10 g

Carbohydrates 70 % 30 g

218 kcal

GI: 13 / 77 / 10

Cooking method

Cooking time: 40 min

Step 1:

How do you make rice with vegetables in a skillet? Gather your ingredients. You can use different varieties of rice, but the main thing is that it be long-grain and parboiled, so it won't go mushy and will turn out fluffy. Use any vegetables you like. Green peas and corn work either frozen or canned. Thaw frozen vegetables first, and drain canned ones.
Step 2:

Wash the pre-peeled onion and cut it into small cubes. You can use white or red onion. You can cut the vegetables into any shape you like, but it's best to keep the shape and size consistent.
Step 3:

Peel, wash, and cut the carrot into small cubes.
Step 4:

Wash the bell pepper and remove the seeds and core. Cut the pepper into small cubes as well.
Step 5:

Rinse the rice in cold water several times until the water runs clear. Drain it.
Step 6:

Heat about half the vegetable oil in a deep skillet. Sauté the prepared onion over moderate heat, stirring occasionally, for about 2 minutes.
Step 7:

Add the carrot to the skillet and stir. Sauté the carrot and onion, stirring, for 3 minutes.
Step 8:

Add the diced bell pepper and the green peas, and cook the vegetables over moderate heat for another 3 minutes. If you're using frozen corn, add it at this stage, thawed first.
Step 9:

Add the canned corn last. Add the spices and aromatic herbs and stir.
Step 10:

Add the rest of the vegetable oil to the skillet. Add the rinsed rice. Stirring, keep the rice and vegetables over the heat for a couple of minutes so the rice absorbs the oil.
Step 11:

Pour warm water over the rice and vegetables and salt it. The water should cover everything completely. I needed 350 ml of water.
Step 12:

Bring the water to a boil. Cover the skillet and cook the rice over moderate heat for 12–15 minutes, until the liquid has fully boiled away. Don't stir the rice during this time.
Step 13:

When the water has fully evaporated, gently stir the rice and vegetables. Cover and warm over low heat for another 5 minutes.
Step 14:

Serve the rice and vegetables as a side dish or as a dish in its own right. Enjoy!

Use an oil with a high smoke point for frying! All oils are fine only up to a certain temperature — the smoke point — beyond which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain many unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.