Name: Mixed Vegetable Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: International
Ingredients: 1 ½ cup raw rice (rinsed until the water runs clear); 3 cups frozen vegetables; 3 cups water; ½ Tablespoon curry powder; 1 teaspoon thyme; ½ Tablespoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 Tablespoon chicken bouillon powder (or as needed); Salt and white pepper to taste; 2 Tablespoons unsalted butter (divided into two); 2 Tablespoons olive oil

Introduction

This Mixed Vegetable Rice is a flavorful and colorful dish that comes together quickly, perfect for a wholesome weeknight meal. Packed with aromatic spices and tender vegetables, it pairs well with any protein or can be enjoyed on its own. Ready in just 30 minutes, it’s a satisfying choice for both vegetarians and meat lovers.

A deep pan filled with cooked yellow rice mixed with small diced orange carrots, green peas, chopped green beans, and light yellow corn kernels, all evenly distributed throughout the dish. A wooden spoon is partially submerged in the rice on the left side, and the pan has a shiny silver rim with part of its clear lid resting on the edge, reflecting some light. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups raw rice (rinsed until the water runs clear)

3 cups frozen vegetables

½ tablespoon curry powder

2 tablespoons unsalted butter (divided)

2 tablespoons olive oil

1 teaspoon thyme

½ tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

1 tablespoon chicken bouillon powder (or as needed)

Salt and white pepper to taste

3 cups water

Instructions

Step 1: Place a shallow skillet or cast iron pot over medium heat. Add 1 tablespoon butter and 1 tablespoon water. Cover with a lid and cook for 3 minutes. Stir to combine, then season with ½ teaspoon curry powder, salt, and white pepper. Stir again, transfer the cooked mixed vegetables to a plate, and return the skillet to heat.

Step 2: Add olive oil and 1 tablespoon butter to the skillet and melt. Sprinkle in curry powder, dried parsley, and thyme. Stir and cook the spices for about 30 seconds to release their aroma.

Step 3: Add the rinsed rice and stir to coat it with the spiced butter and oil mixture. Pour in water, chicken bouillon powder, garlic powder, onion powder, salt, and white pepper to taste. Stir well to combine and deglaze the pan.

Step 4: Bring the mixture to a rapid boil. Then reduce heat to low, cover with a lid, and cook for 15-20 minutes or until the rice is tender to your liking.

Step 5: Return the cooked mixed vegetables to the rice and stir to combine evenly. Adjust salt if needed. Cover the pot again and let the rice rest for 5 minutes.

Step 6: Serve the vegetable rice alongside your choice of protein such as chicken, beef, or fish. Alternatively, enjoy it as a nutritious vegetarian main dish. Bon appétit!

Tips & Variations

For a vegan version, omit the butter and use vegetable broth instead of chicken bouillon.

You can substitute frozen vegetables with fresh seasonal ones for extra texture.

Adjust the amount of curry powder to suit your spice preference.

Adding a squeeze of lemon juice before serving brightens the flavors.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use long-grain, basmati, or jasmine rice. Just adjust the water ratio and cooking time according to the rice type to ensure it cooks properly.