Ingredients
- 1 cup long-grain white or brown rice
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup green peas
- 1 cup corn
- Fresh herbs (parsley, thyme, rosemary), chopped
- Salt and pepper to taste
Instructions
- Prep the ingredients: Start by dicing your vegetables and mincing the garlic and onions.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the minced onion and garlic; sauté until soft and fragrant, about 3-4 minutes.
- Add the vegetables: Stir in your diced vegetables and cook for another 5 minutes.
- Cook the rice: Rinse the rice under cold water and add to the skillet. Pour in the broth, add salt and pepper, bring to a boil, then lower heat and cover. Let it simmer for about 18-20 minutes.
- Fold in the herbs: Once cooked, remove from heat and fluff the rice with a fork. Stir in chopped herbs and adjust seasoning.
- Serve: Enjoy warm as a side dish or light main meal.
Notes
This dish is versatile; you can use any fresh or seasonal vegetables and herbs you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Southern
- Diet: Vegetarian