Last updated on November 8th, 2022 at 07:28 pm
Rice with Veggies is very simple to make. Just white or yellow rice, whichever you prefer, with vegetables, added. The veggies can vary from leafy greens, carrots, peppers, peas, etc.
The most common leafy greens cooked with rice are spinach and kale. In the Caribbean, spinach is the most common leaf green cooked with rice. Cabbage is also a favorite of many. Usually chopped, it adds a crunchy texture and taste to the rice.
To make and serve the perfect rice with veggies dish
Two things are essential for the perfect rice, taste and the type of rice. Whether you want to rice as the main dish or side dish, it must taste delicious. This dish is usually served with a side of meat or poultry. For example, Chicken in Creole Sauce or Turkey in sauce is ideal. You can add a side salad to complete your 3-course meal.
Most of us are guilty and always take shortcuts but try not to use chicken stock or chicken bouillon cube or powder. In my opinion, fresh spices give you the best results when adding meat or vegetables to rice. You can use homemade chicken stock or a tasty chicken bouillon seasoning you prefer. But don’t forget that fresh ingredients always give you the best flavors.
This is just a basic recipe to get you started. Your method may be a bit different because of the type of rice you are using. When you have tried to have many brands of rice as I have, you will notice the difference in taste and texture.
To successfully make this recipe, you must not add too much water. When too much water is added, you will end up with mushy rice, a pasty texture, sort of like oatmeal. Who likes rice with a taste like oatmeal? Only 1 1/2 cup for 2 cups of rice should be sufficient.
Cook Rice with Veggies as a side dish or main dish.
- 1 cup rice
- 1 tablespoon olive oil
- 1 stalk scallion finely chopped
- 2 cloves garlic minced
- 1 shallot minced
- 1 sprig thyme
- 2 cloves
- 2 teaspoons kosher salt
- 1 cup mixed vegetables finely chopped carrots, peas and corn or any other type of veggies
- ¼ cup sweet red pepper chopped
- 2 cups water
- Heat oil in a heavy bottom pan on low to medium heat. Add garlic, scallion and shallots and let cook for 1 – 2 minutes while stirring. Do not burn the spices. Add veggies, sweet red pepper, salt and thyme. Stir to mix and let cook for another 2 – 3 minutes. Add cleaned/washed rice to veggies and let cook for 1 – 2 minutes while stirring. Add water, black pepper and cloves. Gently stir rice mixture and bring to a boil. Once water has almost evaporated, lower heat and continue to cook rice covered for about 25 to 30 minutes. Serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.