Mixed Vegetable Rice, where a vibrant medley of peppers, onions, carrots, and peas is combined with fluffy rice. Enhanced with a flavoursome stock and carefully selected seasonings, this dish serves as the perfect accompaniment to any main course. Elevate it further by adding your choice of protein for a wholesome and satisfying meal
Great side dish to a variety of main meals
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Recipe Card
Mixed Vegetable Rice
Delicious savoury mixed vegetable rice - with peppers, carrots and peas for a simple side dish for a variety of main meals.
Ingredients
- 1 cup (180g) of uncooked basmati rice
- 2 cups (480ml) of vegetable or chicken stock
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1 red chilli, deseeded and chopped
- ½ red pepper, finely chopped
- ½ green pepper, finely chopped
- 1 small carrot, finely chopped
- ½ cup of frozen peas
- 1 tablespoon of soy sauce (or gluten free Tamari)
- 1 teaspoon of paprika
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- pinch of black pepper
- small bunch of fresh cilantro (coriander), finely chopped
Instructions
- Rinse the rice well, to remove some starch.
- Heat the stock in a saucepan and add the rice, bring to the boil, reduce heat, cover and simmer until all stock is absorbed, turn off heat but leave the rice covered with a lid for about 10mins, to allow steam to continue to cook rice. Set aside to cool while you do the following steps.
- Spray a frying pan over medium-high heat with low-calorie spray, Add the onion, , garlic, chilli, peppers and carrots and fry till softened
- Add the soy sauce, paprika, onion powder, garlic powder and black pepper and fry for a further few mins, mixing as you do, to coat all the veg with the flavours. Remove veg and set aside.
- Spray the frying pan with some more low-calorie spray, add the rice and fry gently, breaking up any large pieces with a wooden spoon.
- Stir back in the vegetables, along with the chopped cilantro and frozen peas and mix thoroughly until heated through.
- Serve and Enjoy!!
- This dish is great as a side, or why not try adding some chicken or shrimp to make an entire meal (if adding chicken etc, remember it will no longer be free on a green day)
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 252Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 1069mgCarbohydrates 30gFiber 3gSugar 5gProtein 13g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Anonymous says
Yet again another fab recipe.
Second time around I slightly tweeked it a bit by using sweetcorn, peas, sliced green beans and broccoli and at the end by chucking in a couple of fresh eggs (from our own chickens) and a little soy sauce to make a fried rice, the taste of the rice cooked in the stock and the veg with a hint of garlic was amazing.
Another massive hit in our household!
Anonymous says
This is also wonderful cold
Katherine Ratte says
this was soo good ! <3