The Rice Dish

Experience the perfect balance of vibrant flavors and wholesome ingredients with "The Rice Dish," an easy yet flavorful recipe that transforms simple basmati rice into a colorful, vegetable-packed delight. This one-pan wonder features aromatic spices like cumin, paprika, and turmeric, which infuse each grain with warmth and depth, while fresh sautéed vegetables—carrot, bell pepper, onion, and peas—add texture and nutrition. A splash of lemon juice brightens the dish, and a garnish of fresh parsley brings a touch of freshness to every bite. Ready in just 45 minutes and made with pantry staples like vegetable stock, tomato paste, and olive oil, this recipe is perfect for busy weeknights or casual gatherings. Serve it as a satisfying vegetarian main or a versatile side dish that pairs beautifully with your favorite proteins.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 3 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 3 pieces garlic cloves
• 1 large carrot
• 1 medium bell pepper
• 0.75 cups frozen peas
• 2 tablespoons tomato paste
• 0.5 cups vegetable stock
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 small lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents clumping.

Step 2

In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice, 0.5 teaspoon of salt, and reduce the heat to low. Cover and cook for 15 minutes until the rice is tender and the water is absorbed.

Step 3

While the rice is cooking, finely dice the onion, mince the garlic, and chop the carrot and bell pepper into small cubes.

Step 4

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 5

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

Step 6

Add the chopped carrot and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Stir in the frozen peas, tomato paste, ground cumin, turmeric, and paprika. Cook for another 2 minutes to coat the vegetables in the spices.

Step 8

Pour in the vegetable stock, stir well, and simmer for 5 minutes. The mixture should be slightly saucy but not overly liquid.

Step 9

Fluff the cooked rice with a fork and gently fold it into the skillet with the vegetable mixture. Stir to combine and heat through for 3-4 minutes.

Step 10

Season with the remaining 0.5 teaspoon of salt and black pepper, adjusting to taste.

Step 11

Squeeze the juice of one small lemon over the dish and mix well. This adds a bright, tangy flavor.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1738.6 grams (1738.6g)

Amount per serving	% Daily Value*
Calories	952

Total Fat 32.40g	42%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 2753mg	120%
Total Carbohydrate 145.00g	53%
Dietary Fiber 19.70g	70%
Total Sugars 27.00g
Protein 26.50g	53%

Vitamin D 0IU	0%
Calcium 270mg	21%
Iron 13mg	71%
Potassium 1866mg	40%

*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: 29.8%

Protein: 10.8%

Carbs: 59.3%