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Ingredients
- 1 cup basmati or long-grain rice
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 bell pepper, diced (any color)
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 medium tomato, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional, for added flavor)
- 2 cups vegetable broth (or water)
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional, for added flavor)
- Fresh cilantro or parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Steps
1. Rinse the Rice:
- Rinse 1 cup of rice under cold water until the water runs clear. This removes excess starch and
helps to keep the rice from becoming too sticky.
2. Cook the Rice:
- In a pot or rice cooker, cook the rice according to the package instructions, but use only 1.5 cups
of water instead of the usual 2 cups for fluffier rice. Set aside once cooked.
3. Prepare the Vegetables:
- Dice the onion, carrot, bell pepper, and tomato.
- Mince the garlic.
- Chop the green beans into bite-sized pieces.
4. Sauté the Aromatics:
- Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook for 2-3 minutes, until translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
5. Cook the Vegetables:
- Add diced carrot, bell pepper, and green beans to the skillet. Cook for 5 minutes, stirring
occasionally.
6. Add Spices and Tomato:
- Stir in the ground cumin, ground coriander, paprika, turmeric powder, and garam masala (if using).
- Add the diced tomato and cook for 2-3 minutes until the tomato starts to break down.
7. Add Peas and Corn:
- Add the peas and corn to the skillet and cook for another 2 minutes.
8. Combine Rice and Vegetables:
- Add the cooked rice to the skillet and gently fold it into the vegetable mixture.
- Pour in 2 cups of vegetable broth (or water) and add soy sauce if using.
- Stir everything together and let it cook for an additional 2-3 minutes, allowing the flavors to
meld.
9. Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with chopped fresh cilantro or parsley, if desired.
10. Serve:
- Serve the vegetable rice warm with lemon wedges on the side for a fresh kick.