Rice with Vegetables

Craving a nutritious, flavor-packed meal that comes together effortlessly? This Basmati rice with seasonal vegetables delivers vibrant colors and aromatic spices in every bite. The combination of crunchy carrots, sweet peppers, and tender zucchini with cumin, curry, and coconut cream creates a dish that's equally satisfying as a main or side. Perfect for meal prep or quick weeknight dinners!

Utensils

Frying Pan

Pot

Ingredients

Red Pepper 1 unit

Carrot 1 unit

Zucchini 1/2 unit

Peas 1 can

Basmati Rice 1 Cup

Preparation

To prepare this delicious Rice with Vegetables, follow these simple steps:

1. Cook the basmati rice in a pot according to package instructions.

2. Dice the red pepper and carrot into cubes.

3. Sauté the diced vegetables in a pan with vegetable oil and paprika until tender.

4. Cut the zucchini into medium pieces and add to the pan.

5. Season with salt, garlic powder, ginger, cumin, and curry to taste.

6. Once the rice is cooked, add it to the pan with the vegetables.

7. Drain and add the peas, stirring to combine.

8. Reduce heat to low and stir in coconut cream (optional).

9. Cook for 1 more minute, then remove from heat.

10. Let rest at room temperature before serving.

Tips Flavor boost:

• Toast whole cumin seeds in oil before adding vegetables for deeper aroma.

Protein options:

• Stir in tofu cubes, chickpeas, or toasted cashews for extra heartiness.

Low-carb variation:

• Replace half the rice with cauliflower rice (add at the end).

Texture tip:

• For crisp-tender veggies, sauté zucchini separately and mix in last.

Leftover magic:

• Transform into fried rice by sautéing with sesame oil and soy sauce.