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Herbed Vegetable Rice

A colorful and flavorful one-pot rice dish that's quick to prepare, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups white rice Rinsed under cold water
  • 2 cups vegetable broth
  • 1 tablespoon olive oil For sautéing
  • 1 small onion, diced
  • 2 cloves garlic, minced Avoid burning for the best flavor
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 cup frozen peas Add at the end
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped For garnish

Method
 

Preparation
  1. Rinse the rice under cold water until it runs clear.
  2. In a medium pot, heat the olive oil over medium heat.
  3. Add the diced onion and garlic, and sauté until translucent, about 3 minutes.
  4. Stir in the carrot and bell pepper, cooking for another 4 minutes.
  5. Add the rice and stir to coat it with oil and vegetables.
Cooking
  1. Pour in the vegetable broth, and then stir in thyme, oregano, salt, and pepper.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
  3. Remove from heat and let stand covered for 5 minutes.
  4. Fluff the rice with a fork, then gently fold in the frozen peas and chopped parsley.

Notes

Store in an airtight container for 3–5 days in the fridge. Can freeze for up to 3 months. To reheat, use microwave or sauté in a pan with olive oil and water.