Brown Rice with Vegetables
A wholesome, fiber-rich, and vibrant one-pan meal that balances nutty brown rice with a colorful medley of crisp-tender vegetables.
Ingredients
- •1.5 cups long-grain brown rice, rinsed well
- •3 cups vegetable broth or water
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •2 medium carrots, peeled and diced
- •1 red bell pepper, seeded and diced
- •1 cup frozen peas
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
In a medium saucepan, combine the rinsed brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the liquid is absorbed and rice is tender.
- 2
While the rice cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the diced onion and carrots to the skillet and sauté for 5-6 minutes until the onions are translucent and carrots begin to soften.
- 4
Stir in the bell pepper, garlic, cumin, and smoked paprika, cooking for another 3 minutes until fragrant.
- 5
Add the frozen peas to the skillet and cook for 2 minutes until heated through.
- 6
Once the rice is cooked, fluff it with a fork and fold it into the skillet with the sautéed vegetables.
- 7
Season with salt and pepper to taste, toss everything together to combine, and garnish with fresh parsley before serving.
💡 Chef tips
- For extra protein, stir in a can of rinsed chickpeas or cooked edamame during the final step.
- You can cook the brown rice in advance and store it in the refrigerator for up to 3 days to make this a quick 10-minute weeknight meal.
- If you prefer a different flavor profile, swap the cumin and paprika for soy sauce and toasted sesame oil for an Asian-inspired twist.
✅ How it should turn out
The finished dish should feature fluffy, nutty grains of rice interspersed with bright, colorful vegetables that are tender yet retain a slight bite, smelling aromatic from the toasted spices.