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Rice with vegetables in 25 minutes

Rice with Vegetables in 25 Minutes

Guests on the doorstep? Feed them deliciously in just 25 minutes! It comes together fast and easy from pantry staples I usually keep on hand, and it makes a great meatless meal. This is one of those dishes where the flavor far outshines the effort. For me it's the ultimate "guests-just-showed-up" or "we-just-got-home-and-need-something-tasty-right-now" meal.

Magnago

Recipe author

Composition / ingredients

Servings:

Rice

300

Onion

Bell pepper (I used about a third of each color from a tricolor pepper pack)

Green peas (frozen; canned corn works too)

150

Zucchini (optional — you can skip it; in late summer, overripe cucumbers stand in nicely for the zucchini here)

Vegetable oil

Garlic (clove)

Ginger

Shrimp (optional — or swap in ham, cooked sausage, or leftover home-cured salmon; whatever you have)

100

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 15 % 6 g

Carbohydrates 72 % 28 g

179 kcal

GI: 18 / 82 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather your ingredients.
Step 2:

Add the rice to a pressure cooker (2 parts water to 1 part rice), salt lightly, and set it to high. Once it comes to a boil, lower to medium and cook for 10 minutes.
Step 3:

While the rice cooks, chop the onion, garlic, and bell pepper.
Step 4:

Then dice the zucchini into small cubes.
Step 5:

Peel the ginger.
Step 6:

Thaw the green peas in hot water.
Step 7:

If your shrimp are frozen, thaw them the same way — mine were already fridge-cold. Chop the fresh herbs now if you like. After 10 minutes, turn off the rice and take it off the heat; by then your vegetables will surely be chopped, so the next 5 minutes are no rush. Heat the oil in a skillet, add the onion, and sauté until translucent.
Step 8:

Add the bell pepper and zucchini and fry for a couple of minutes.
Step 9:

Only then stir in the garlic.
Step 10:

By now the rice has rested for 10 minutes off the heat. Tip it into the skillet with the vegetables and add the peas and shrimp.
Step 11:

Stir everything together.
Step 12:

I snip the herbs with a quick chopper. If they're already chopped, just scatter them in.
Step 13:

Press the ginger through a garlic press — you want the juice. Stir everything once more and season with salt to taste. Enjoy!