Rice with Vegetables
User Reviews
4.1
Rice with Vegetables
Description
This recipe begins by heating olive oil in a saucepan, adding long-grain white rice to lightly toast the grains until they have golden edges. Garlic and frozen mixed vegetables are stirred in briefly to meld flavors before adding chicken stock, salt, and cracked black pepper. The mixture simmers covered until the rice absorbs the stock and becomes tender.
After cooking, the rice rests covered to steam evenly, then is fluffed and enriched with butter and fresh minced parsley for brightness and richness. The sautéing step adds a subtle toasted flavor to the rice, while the chicken stock replaces water to give a deeper savory base.
The recipe allows flexibility to add up to 2 cups of vegetables without altering cooking times. It is intended as a side dish that complements a variety of main courses by providing a mildly seasoned, colorful accompaniment with tender vegetables and light herb finish.
Ingredients
- 2 cups long grain white rice see notes
- 1 tablespoon olive oil
- 1 cup mixed vegetables frozen
- 2 cloves garlic minced
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper cracked
- 2 tablespoons butter
- 1 tablespoon parsley fresh, minced
Instructions
- Heat the oil in a large sauce pan over medium heat.
- Once hot, add the rice and cook, stirring often, until the edges are turning golden.
- Stir in the frozen vegetables and garlic and cook for 1 minute more.
- Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
- Turn off the heat and let the pan set, covered, for 10 minutes.
- Remove the lid from the pan and fluff rice with a fork.
- Stir in the butter and parsley and serve.
Notes
- This recipe calls for uncooked, plain white rice and will not work correctly with minute or instant rice substitutes.
- You may add up to 2 cups of vegetables without adjusting the recipe otherwise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 501mg | 21% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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