Easy Vegetable Rice (with Garden Veggies)
Vegetable Rice goes well with just about everything. It's so versatile! Serve it with chicken, beef, fish, pork, or even your favorite vegetarian dishes!
Servings: 8 servings
Calories: 283kcal
Ingredients
- 2 cups Jasmine rice (uncooked)
- 3 cups chicken broth (or vegetable broth)
- 4 cloves garlic crushed
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- 1 large carrot (chopped)
- 5-6 tablespoons butter (cut into smaller cubes)
- kosher salt to taste
- ground black pepper to taste
Instructions
- Combine rice, chicken broth, and garlic in a rice cooker and cook according to cooker directions (you may also cook the rice according to rice package directions on the stovetop).
- In a large skillet or wok, heat olive oil over medium heat. When oil is wavy and hot, add chopped vegetables. Stir to coat veggies in oil.
- Continue stir-frying until vegetables become soft and onions become transparent.
- When rice is done cooking, add rice and butter to skillet. Stir well to combine.
- Season with salt and pepper to taste.
Nutrition
Calories: 283kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 393mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2190IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg