Rice and Colorful Vegetables

Bursting with vibrant colors and wholesome flavors, this Rice and Colorful Vegetables recipe is a delightful fusion of simplicity and nutrition. Perfectly fluffy white rice pairs seamlessly with a medley of sautéed red and yellow bell peppers, zucchini, tender green beans, and sweet carrots—seasoned with garlic, soy sauce, and a refreshing squeeze of lemon juice for a savory yet zesty finish. This quick and easy dish, ready in just 40 minutes, is ideal as a light vegetarian main course or as a versatile side dish to complement any meal. With plenty of fiber, vitamins, and a touch of olive oil for richness, this recipe is a surefire way to add color and health to your table. It's a family-friendly favorite that brings fresh, seasonal vegetables to life! Perfect for those searching for "healthy rice recipes" or "quick veggie-packed dinners."

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup white rice
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, diced zucchini
• 1 medium, thinly sliced carrot
• 1 cup, chopped green beans
• 2 cloves, minced garlic
• 2 tablespoons soy sauce
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped parsley

Directions

Step 1

Rinse the rice under cold water until the water runs clear.

Step 2

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

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.

Step 4

While the rice cooks, prepare the vegetables. Heat the olive oil in a large skillet or wok over medium heat.

Step 5

Add the minced garlic and sauté for 1 minute until fragrant.

Step 6

Add the diced red bell pepper, yellow bell pepper, zucchini, carrot, and green beans. Cook for 7–10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 7

Stir in the soy sauce, black pepper, and lemon juice. Cook for another 1–2 minutes to combine the flavors.

Step 8

Fluff the cooked rice with a fork and add it to the skillet with the vegetables. Stir well to ensure the rice is evenly mixed with the vegetables and seasonings.

Step 9

Remove from heat and garnish with chopped parsley.

Step 10

Serve warm as a main dish or a side dish. Enjoy!

Nutrition Facts

Serving size	1435.7 grams (1435.7g)

Amount per serving	% Daily Value*
Calories	715

Total Fat 30.40g	39%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 5619mg	244%
Total Carbohydrate 99.30g	36%
Dietary Fiber 13.10g	47%
Total Sugars 25.40g
Protein 16.20g	32%

Vitamin D 0IU	0%
Calcium 202mg	16%
Iron 5mg	29%
Potassium 1784mg	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: 37.2%

Protein: 8.8%

Carbs: 54.0%