Directions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.
- Add Vegetables: Stir in the bell peppers and carrot. Cook for 5–6 minutes until the vegetables start to soften.
- Add Rice: Stir the rice into the vegetables and cook for 1–2 minutes, letting it toast slightly for added flavor.
- Cook the Rice: Pour in the vegetable broth or water. Add salt, pepper, and optional thyme or Italian seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the rice is tender and liquid is absorbed.
- Add Peas: Stir in frozen peas, cover, and let steam for 2–3 minutes until heated through.
- Fluff and Serve: Remove from heat, fluff the rice with a fork, and garnish with fresh parsley. Serve warm as a side dish or light main course.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Swap white rice for brown rice or quinoa for a nuttier flavor and added fiber.
- Add other vegetables like zucchini, corn, or mushrooms for variety.
- For extra protein, stir in cooked chickpeas, tofu, or shredded chicken.
Serving Suggestions
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