Rice a Veggie Quick Mix

Transform your weeknight dinner with this vibrant and wholesome Rice a Veggie Quick Mix—a one-pan delight that combines tender white rice with a medley of sautéed vegetables for a dish that’s both satisfying and easy to make. Packed with colorful bell peppers, zucchini, carrots, and sweet peas, this recipe delivers a burst of freshness in every bite, complemented by the umami-rich soy sauce and aromatic garlic and onions. Prepared in just 30 minutes, this quick and healthy meal is perfect for busy evenings or as a side dish to round out an impressive spread. Garnished with sliced green onions for a touch of elegance, it’s a delicious, crowd-pleasing option that’s light, flavorful, and effortlessly versatile.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic cloves, minced
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots), diced
• 0.5 cup frozen peas
• 2 tablespoons soy sauce
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 2 stalks green onions, sliced (optional garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15 minutes or until the water is fully absorbed. Remove from heat, let it sit covered for 5 minutes, and then fluff with a fork.

Step 4

While the rice is cooking, heat the olive oil in a large skillet or wok over medium heat.

Step 5

Add the diced onion to the skillet and sauté for 2-3 minutes or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Add the mixed vegetables to the skillet and sauté for 5-7 minutes until they are tender-crisp. Stir in the frozen peas and cook for an additional 2 minutes.

Step 7

Pour the cooked rice into the skillet with the vegetables and stir to combine.

Step 8

Drizzle the soy sauce over the rice and vegetables, then sprinkle with ground black pepper and additional salt if needed. Mix everything well until evenly seasoned.

Step 9

Cook for another 2-3 minutes to allow the flavors to meld together.

Step 10

Remove from heat and garnish with sliced green onions, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	1358.7 grams (1358.7g)

Amount per serving	% Daily Value*
Calories	1267

Total Fat 30.60g	39%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1901mg	83%
Total Carbohydrate 219.60g	80%
Dietary Fiber 19.90g	71%
Total Sugars 27.90g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 287mg	22%
Iron 7mg	38%
Potassium 1785mg	38%

*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: 21.6%

Protein: 9.3%

Carbs: 69.0%