Rice with vegetables is an integrated nutrient meal, and it is presented in many different ways. Let's see below some recipes on how to make rice with vegetables.
Rice is one of the most popular food varieties in the world, as it is widely popular among all peoples as a staple food. Rice is present in a large number of recipes, and it can be cooked in different ways with the addition of many different spices and additives that give it a delicious and different taste. Rice can be prepared individually or accompanied, and rice with vegetables is one of the common and delicious recipes, which components are according to desire and taste. Regardless of the rice used, whether it is white or brown rice or basmati, the rice dish with vegetables is delicious and easy to apply.
In general, vegetables provide minerals, vitamins, fibers, and many antioxidants that are very beneficial for our health. Vegetables create these elements for self-protection from the oxidation of the sun and light, attack by bacteria or viruses or parasites, which could destroy the vegetables or mold, which could invade them. By consuming vegetables, we ingest all of these protective nutrients; vegetables are also rich in water and low in protein and fat. Vegetables can be eaten raw or cooked, fresh or frozen, including; zucchini, potato, tomato, artichoke, green pepper, etc.
Starting with our first recipe of rice with vegetables, keep reading, maybe it’s your dinner tonight!
1. Rice with vegetables
- 400 g of basmati rice.
- Half a cup of carrots.
- 3 cloves garlic, minced.
- An onion.
- 3 tablespoons of oil.
- Half a cup of peas.
- 1/2 a cup of corn.
- Half a cup of mushroom.
- A small spoon of salt.
- A teaspoon of cumin.
- Chicken broth cube.
- A pinch of cinnamon.
- A teaspoon of ginger powder.
Wash the rice well and soak it in a quantity of warm water for about a third of an hour.
Cut the carrots into small cubes.
Chop the onions and put the pot on the fire with oil, smear the onions and chopped garlic, until they change color to golden.
Add the peas, mushrooms, corn, and carrots, until withering, then add water to it and season with salt, cinnamon, ginger, and cumin, and add the cube of chicken.
Leave the ingredients until boiling, then add rice.
Cover the cooking pot and leave for half an hour on quiet fire until the ingredients are tender.
Serve and decorate with chopped parsley.
2. Rice with vegetables and chicken
This rice with vegetables and chicken is a complete dish, tasty and simple to make. You can hesitate to vary the vegetables according to your desires and what you have on hand. Use long-grain rice like basmati or jasmine, for example. For the chicken, you can put tights or other pieces of chicken, boneless or not, and with or without skin. This is a dish that you can accompany with plain yogurt.
- 4 pieces of chicken
- 1 small red onion
- 2 cloves garlic
- 200 g (1 cup long-grain rice)
- 1½ cups (375 ml chicken or vegetable broth)
- 1 small pepper of any color
- 1 carrot
- 1 cup (250 ml of peas)
- 1 small chili pepper for spice lovers (or chili powder), optional
- 1 drizzle of olive oil
- 1 bay leaf
- 1 teaspoon of paprika
- ½ teaspoon of curcuma
- ½ teaspoon of coriander powder
- Salt and pepper
- Fresh chopped parsley (or fresh cilantro) – optional
Peel and chop the onion and garlic cloves.
Wash the peppers and chili if you use it. Remove the peduncles and seeds. Cut them into small pieces.
Peel and cut the carrot into small dice.
Put the chicken pieces in a salad bowl. Add the spices and salt. Mix well.
You can prepare this recipe in a pressure cooker.
Heat a drizzle of oil in a pressure cooker dish and brown the chicken pieces on all sides.
Add the spices, salt, onion, and garlic. Mix everything and let it cook for a few minutes until the onion is tender.
Add the carrot, peppers, and, optionally, chili if you are using it. Mix everything and let it brown.
Bring to boil, then lower the heat and cook over low heat for about fifteen minutes.
Add the peas.
Pour the rice in rain. check that the liquid completely covers the rice and that it exceeds its level by approximately 2 to 3 cm, otherwise add a little hot water.
Cook for about 20 minutes until the rice is cooked and has almost absorbed the broth.
Remove from heat and let stand covered 5 minutes before serving.