Hearty Rice Skillet

Get ready to elevate your weeknight dinner with this Hearty Rice Skillet, a one-pan wonder packed with vibrant veggies, bold spices, and comforting flavors. This wholesome dish combines tender long-grain rice, juicy diced tomatoes, and a medley of sautéed vegetables, including bell peppers, zucchini, and carrots, all simmered to perfection in aromatic vegetable broth. Earthy cumin, paprika, and oregano enhance every bite, while a final touch of peas adds a pop of freshness. Customize it with a sprinkle of shredded cheddar cheese for a melty finish or a garnish of parsley for a burst of color. Perfect for busy evenings, this easy-to-make, vegetarian-friendly recipe comes together in just 50 minutes and serves four. Ideal for meal prep or a satisfying family meal, this one-skillet recipe minimizes cleanup while maximizing flavor!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium bell peppers (any color), diced
• 1 large carrot, diced
• 1 medium zucchini, diced
• 1 cup uncooked long-grain rice
• 14.5 ounces diced tomatoes with juice
• 2.5 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.75 cup frozen peas
• 1 cup shredded cheddar cheese (optional, for topping)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced bell peppers, carrot, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.

Step 5

Add the uncooked rice to the skillet and stir for 1-2 minutes to lightly toast the grains.

Step 6

Pour in the diced tomatoes (with their juice) and vegetable broth. Stir in the cumin, paprika, oregano, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 8

Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.

Step 9

Taste and adjust seasoning if needed.

Step 10

Optional: Remove the skillet from heat and sprinkle shredded cheddar cheese over the top. Cover with the lid for 2-3 minutes to let the cheese melt.

Step 11

Garnish with chopped fresh parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	2101.6 grams (2101.6g)

Amount per serving	% Daily Value*
Calories	2043

Total Fat 74.40g	95%
Saturated Fat 30.00g	150%
Polyunsaturated Fat 4.40g
Cholesterol 120mg	40%
Sodium 4026mg	175%
Total Carbohydrate 281.60g	102%
Dietary Fiber 33.40g	119%
Total Sugars 51.60g
Protein 71.60g	143%

Vitamin D 24IU	120%
Calcium 1190mg	92%
Iron 15mg	84%
Potassium 4072mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 13.8%

Carbs: 54.1%