Description
A delicious and easy vegetable rice skillet perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup rice (uncooked)
- 1 small onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 16 ounces frozen mixed vegetables
- Optional: top with sliced green onions and cilantro (if desired)
Instructions
- In a skillet, pot, or dutch oven, heat oil over medium heat.
- Add diced onions and sauté for 2 or 3 minutes, or until translucent.
- Add minced garlic and continue to cook for an additional 1 minute, or until fragrant.
- Next, add the rice and lightly toast, stirring constantly for a minute or two.
- Pour the vegetable broth and seasonings into the pan. Stir to combine.
- Bring to a boil over medium heat.
- Once boiling, reduce heat and cover. Simmer for 12-15 minutes.
- Add the frozen vegetables to the rice mixture, stir, and cover.
- Cook for an additional 5 minutes.
- Remove from heat and let sit for a few minutes.
- Fluff with a fork, top with green onions and cilantro, if desired, and enjoy.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg