How to stew rice with vegetables in a frying pan. Stewed vegetables with rice Stewed rice

In various dishes, the choice of side dish often falls on rice. It can be boiled in a saucepan and served separately with meat or vegetables. Another way: simmer the rice in a pan at the same time as the other ingredients. But many young housewives ask themselves the question: "How to cook rice with vegetables in a pan?" The recipes for this dish are very simple and endlessly varied.

Classic recipe

To prepare the second course, you will need the following ingredients:

1. Green peas - 90 g.
2. Loose rice - 1 cup
3. Carrots and onions - 1 pc.
4. Sweet pepper - 1 pc.
5. Oil for frying.
6. Plain water - 2 glasses.
7. Dried herbs - a pinch.
8. Coriander, saffron and paprika - 5 g.

The process of cooking rice in a pan

The carrots are peeled, washed and diced. The bell pepper is cut in half and all the seeds and footstep are removed. Then, it must be washed and cut into small pieces. The onion is peeled and chopped into small cubes. In parallel, a frying pan is placed on the gas and oil is poured.

Next, carrots and onions are laid out in a preheated dish, they must be fried until golden brown. After 5 minutes, canned peas are added to them, all this must be mixed and continued to fry a little more. While frying is being prepared, the rice is thoroughly washed and evenly laid out on top of the vegetables.

Now all this is poured with boiling water, salted, covered with a lid and simmered over low heat. After 20 minutes, all the ingredients will be steamed, which means that the dish will be ready. If the rice seems still damp, you can darken it again by adding boiling water there.

Rice recipe with frozen vegetables in a pan

Ingredients:

1. Frozen vegetable mix.
2. Turmeric - 1 tsp
3. Butter - 70 g.
4. Rice - 350 g.
5. Curry seasoning - 1 tsp
6. Garlic - 5 cloves.

Preparation

The recipe for rice with vegetables in a pan is very simple. And the cooking process does not take much time (about 50 minutes).

Without defrosting, pour the vegetables into a preheated pan with butter (20 g). Stir periodically, for about 7 or 8 minutes.

Throw in the remaining oil in a large bowl (the roaster is best suited). At this time, you should also rinse the rice and put it in a preheated dish.

When the rice acquires a golden crust, you need to add chopped vegetables to it.

Now the resulting mixture should be poured with boiling water, salt, pepper and closed with a lid. Prepare the dish until the water evaporates over low heat. The garlic will need to be added 5 minutes before turning off the stove. When the gas is turned off, the rooster is covered with a towel. After an hour or an hour and a half, rice cooked according to this recipe with vegetables in a pan will delight you with a garlic aroma.

A simple and tasty dish: with vegetables in a pan

To prepare the dish, you will need the following components:

1. Cutting any meat (beef, chicken or pork).
2. Tomato - 3 pieces.
3. Two cloves of young garlic.
4. Rice - 1 glass.
5. Sunflower or olive oil for frying.
6. Various seasonings and salt to taste.
7. Bulgarian pepper.
8. Barberry fruits - 7 pieces.
9. One large carrot and onion.
10. Water - 2 glasses.

Cooking technique

The recipe for rice with vegetables in a pan begins by thoroughly rinsing the meat and cutting it into strips. Next, a cast-iron skillet is greased with a small amount of sunflower oil and put on fire. Throw the meat cut into parts there and bring it to light frying. Peel the onions and carrots and chop them into cubes. Bell peppers should be washed, peeled and chopped into small pieces.

The tomatoes are also washed and cut into medium cubes. Onions, carrots and sweet peppers are added to meat and sautéed over low heat. The resulting mixture now needs to be supplemented with prepared tomatoes, seasonings and garlic and fry for 5 minutes.

At the same time, in a separate bowl, you need to thoroughly rinse the rice and put it on the meat with vegetables. Now the dish is salted, filled with water, covered with a lid and stewed over low heat (until the liquid evaporates).

Rice with chicken, tomatoes and other vegetables in a pan

Required components:

1. Rice - 1 glass.
2. Corn - ½ can.
3. Large carrots and onions.
4. Bulgarian pepper.
5. Legs - 400 g.
6. Ginger powder - ½ tsp
7. Tomatoes - 2 pieces.
8. Zira - ½ tsp.
9. Canned peas - ½ can.
10. Sunflower oil for frying.
11. Turmeric - 4 g.
12. Garlic - 3 heads.

Cooking process

The cooking time takes approximately 50 minutes.

The execution of the dish begins with the preparation of canned food. It is necessary to open the cans and pour out all the liquid contents, and the ingredients are laid out on plates. Carrots and onions are peeled and diced. The garlic cloves are freed from the husk and squeezed out through a garlic press or finely chopped. The legs are thoroughly washed and chopped at the joints.

Rice groats need to be washed and soaked for a while. Bell peppers and peeled tomatoes are cut into small squares. A frying pan is placed on the stove and its bottom is greased with sunflower oil. As soon as it gets hot, the meat is laid out, and simmering on the fire for 7 minutes. Then all the chopped vegetables are added to the chicken. The cooking dish must be constantly stirred.

The next step: on top of vegetables and meat, rice is evenly laid out and filled with water, slightly covering all the components. All seasonings are added to the dish, salted to taste and covered with a lid. The mixture is stewed over low heat for 20 minutes. When cooking comes to an end, you need to put canned foods to vegetables and chicken, mix and cook. It is advisable to leave the brew on the stove so that it is well infused before serving.

Rice with frozen vegetables is a tasty and simple side dish that goes well with meat and fish. Although, however, it will be good as an independent dish.
Content:

This dish belongs to healthy and dietary side dishes that will appeal to everyone who wants to lose weight, and who just loves to eat deliciously. Simply put, a side dish of rice with frozen vegetables is a balanced, satisfying and delicious dish.

The benefits of rice with vegetables

Rice, along with potatoes, is an equally popular side dish for meat and fish dishes. It has both excellent taste and great benefits for the human body. For example, rice contains vitamins and group B, all kinds of trace elements and minerals. Rice groats are generally the most important dietary product that is recommended for overweight people.

Rice is traditionally cooked by boiling it until tender. But sometimes it happens that the cereal is boiled, turning into porridge. To prevent this from happening, you should know some of the secrets of cooking rice. In addition, during cooking, one must strive to preserve all the useful and valuable properties of this cereal. To do this, while cooking rice, gradually add water and evaporate it, and not rinse the cereals three times and pour the water into the sink. This recommendation applies to all cereals.

Vegetables

Vegetables are an excellent source of vitamins, minerals and other natural compounds that our body needs. However, fresh they are available only in the warm season, and in winter they are very expensive, from which they are inaccessible. Therefore, many housewives harvest vegetables for future use by freezing them. This is a simple and reliable way to preserve all the nutrients in vegetables, since during conservation and drying they are exposed to high temperatures, which kills most of the nutrients.

Shock freezing of vegetables is a technology that allows them to preserve the taste, structure, color, 100% of microelements and 90% of vitamins. Such vegetables are in no way inferior to fresh ones in their useful and nutritious properties.

• Caloric content per 100 g - 98.8 kcal.
• Servings - 2
• Cooking time - 45 minutes

Ingredients:

• Rice - 200 g
• Frozen vegetables - 250 g
• Ground paprika - 1 tsp
• Ground ginger - 0.5 tsp
• Salt to taste
• Ground black pepper - to taste

Cooking stewed rice with frozen vegetables

Rice with the addition of vegetables can be a hearty side dish for meat or a full-fledged independent lunch. You can choose any additives to it - tomatoes, zucchini, eggplants, peppers and others. And below are the best recipes for rice with vegetables, among which you will definitely find the one you like.

Ingredients:

• 220 - 240 g parboiled long grain rice;
• 1 pc. onions, bell peppers and carrots;
• 1 pickled cucumber;
• vegetable oil;
• salt and spices for pilaf.

Preparation:

1. First, fry the onion cubes and carrot straws in hot oil until golden brown.
2. Then add seedless sweet pepper sticks and grated pickled cucumber to the pan.
3. Cook the rice in a separate bowl until cooked.
4. Transfer the groats to the vegetables and stir.

Salt the dish to taste and add spices to it.

Cooking in a pan

Ingredients:

• ½ tbsp. long grain rice;
• 1 medium carrot;
• 1 small onion;
• 1 tbsp. purified drinking water;
• 1 pinch of salt;
• ready-made seasoning for pilaf.

Preparation:

1. First, fry the onions and carrots in any fat. It is important to ensure that the vegetables do not burn, otherwise the finished dish may taste bitter.
2. Pour rice, washed to clear water, to the fried vegetables.
3. Warm up the mass for several minutes so that each grain is covered with fat.
4. Pour hot water into the pan. It should be approximately 2 times more than cereals.
5. Season with salt and spices.
6. Cover the pan with a lid and simmer the rice for 20 - 25 minutes, or until all the water is absorbed into the cereal.

You can slightly change this recipe in a frying pan by adding, for example, bell peppers or tomatoes.

With Chiken

Ingredients:

• 4 things. chicken drumsticks;
• 1 pc. onions, bell peppers and carrots;
• 1 tbsp. rice;
• 4 cloves of fresh garlic;
• 1 tomato;
• 2 tbsp. chicken broth;
• sunflower oil;
• salt, spices and dry garlic.

Cooking rice with chicken and vegetables like this:

1. Defrost the meat, grate with spices, salt, garlic and leave for at least half an hour.
2. Then fry the chicken in hot sunflower oil on each side until tender.
3. Cut all vegetables and garlic into miniature cubes.
4. Fry them until soft in a little oil. Then pour the broth and simmer for a couple of minutes.
5. Put rice to vegetables, add salt and spices.
6. After boiling the mass, simmer it under the lid for about half an hour.
7. 10 minutes before being ready, add chicken to the rice with vegetables along with the fat remaining from its frying. Stir the contents of the pan.

Serve the dish as a main hot dish for an everyday lunch or on a festive table.

Rice with vegetables in a slow cooker

Ingredients:

• 1 head of red onion;
• 6 g seasoning for pilaf;
• 1 carrot;
• fresh garlic to taste;
• 1 PC. sweet bell pepper;
• 2/3 st. long rice;
• half a liter of water;
• 1 leaf of lavrushka;
• salt to taste.

Preparation:

1. Finely chop all declared vegetables. Cut the garlic into thin slices.
2. Rinse the rice thoroughly until clear water.
3. Put the food together in the bowl of the appliance at once.
4. Add lavrushka to them, add water and mix the ingredients.
5. Activate the "Rice" mode. The "Pilaf" program is also suitable for preparing such a dish.

Cook rice with vegetables in a slow cooker until the end of the automatically set time.

Without pre-frying the products, such a treat turns out to be low-calorie and harmless to the figure.

With shrimps

Ingredients:

• a pound of shrimp;
• 1 tsp cornstarch;
• ¼ h. L. coarse salt;
• 4 eggs;
• olive oil;
• freshly ground pepper;
• 2 tsp sesame oil;
• 1 bunch of green onions;
• 5 tbsp. boiled rice;
• 300 g frozen vegetables;
• 3 tbsp. l. soy sauce.

Preparation:

1. Cook the rice in advance and cool. It should turn out to be crumbly, therefore, when choosing cereals, it is better to give preference to long-grain varieties - they have less starch.
2. Sprinkle the shrimp with pepper, starch and salt. Leave to marinate in this form for at least a quarter of an hour.
3. Fry the seafood until golden brown in heated olive oil in a thick-walled skillet.
4. Salt eggs, beat and pour into a frying pan. Fry, stirring constantly, until they are no longer liquid. Mix the resulting mass with ready-made shrimps.
5. Chop green onions and fry until a characteristic aroma appears. Put boiled rice on top of it, pour soy sauce and add salt and pepper to taste.
6. Defrost the vegetable mixture, mix with sesame oil and send to the rice.
7. When the vegetables are soft, transfer the shrimp and eggs to the skillet. Add a little more soy sauce to taste.

Such a treat with shrimps and vegetables should be served hot for dinner.

Chinese recipe

Ingredients:

• 2/3 st. long rice;
• 1 onion;
• 1 pod of sweet pepper;
• 3 eggs;
• by ½ st. corn and green peas (canned food);
• salt;
• vegetable oil.

Cooking rice with vegetables in Chinese:

1. Cook the rice in salted water until tender.
2. Fry the onion in small pieces until transparent.
3. Pour eggs into a frying pan to the vegetable and mix the egg white with the yolk with a fork.
4. When the eggs "grab", add rice to them, add pepper cubes and canned legumes without liquid.
5. Salt the mass to taste and fry the food for another 6 - 7 minutes.

It is delicious to serve such a treat with fried pork or chicken.

Rice with frozen vegetables

Ingredients:

• 2/3 st. rice;
• a pack of 400 grams of frozen vegetable mixture;
• ½ tsp salt;
• 1 bay leaf;
• 2 tbsp. hot boiled water;
• sunflower oil.

Preparation:

1. To cook rice with frozen vegetables, the first step is to boil the frozen mixture in salted boiling water for 6 to 7 minutes. It is worth choosing the option with carrots, bell peppers and green beans.
2. Add well-washed rice, lavrushka and 1 tbsp to the prepared vegetables. l. sunflower oil. At this stage, you can use any of your favorite seasonings.
3. Allow the mass to boil at maximum heating of the stove for 5 minutes. Reduce heat and continue cooking for another 12 minutes.

Turn off the heating of the stove and leave the treat under the lid for another quarter of an hour.

With the addition of pork

Ingredients for 400 grams of pork pulp:

• 2 tbsp. rice;
• 2 medium onions;
• 1 large carrot;
• 1 small vegetable marrow;
• 3 fresh tomatoes;
• vegetable oil;
• a pinch of coriander, turmeric, pepper and cumin;
• salt;
• 4 tbsp. water;
• greens.

Preparation:

1. Cut the pork into small pieces, sprinkle with salt and all the seasonings mashed in a mortar at once. Stir the ingredients and leave for 10 minutes.
2. Pour the meat into a deep cast iron skillet along with the onion cubes. Send chopped carrots there.
3. When the vegetables and meat are browned, add the zucchini and tomato cubes. Fry food together for 8 to 9 minutes.
4. Add thoroughly washed rice and darken the mixture with frequent stirring so that the cereal is saturated with oil.
5. Pour the ingredients with salted water, cover the pan with a lid and simmer its contents over low heat for 25 - 30 minutes.

Decorate the finished dish with herbs and serve.

With mushrooms

Ingredients for 350 grams of parboiled white and wild rice mixture:

• 350 g fresh champignons;
• 1 pc. onions and carrots;
• 90 g of frozen green beans and green peas;
• salt and spices;
• vegetable oil.

Cooking with mushrooms and vegetables:

1. The first step is to boil the cereal in salted water until cooked, then put it in a colander and let the water drain.
2. Peel the mushrooms, chop coarsely and fry with chopped onions. All liquid should evaporate from the pan.
3. Add carrot cubes to the mushrooms and onions and cook until the latter is soft.
4. Add frozen ingredients and fry until vegetables are soft.
5. Add cooked rice, salt and spices to the pan to your liking.

Keep the treat on the fire for another 7 - 8 minutes, cover the pan with a lid and leave to infuse for another quarter of an hour.

Lean rice risotto

Ingredients:

• 350 g long rice;
• 1 onion;
• 1 lemon;
• 300 g champignons;
• 200 g of broccoli and green beans each;
• salt, pepper, saffron;
• sunflower oil;
• 3 tbsp. vegetable broth.

Preparation:

1. In a large skillet, fry the onions in sunflower oil until golden brown.
2. Place well-washed rice on top of it, add saffron, salt and pepper. Pour the juice from a small lemon over everything.
3. After 6 - 7 minutes, pour in the broth and simmer under a closed lid for 5 minutes.
4. Add broccoli inflorescences, green beans and coarsely chopped mushrooms to the rice. Cover the pan with a lid again and simmer the treat until all the liquid has evaporated and the cereal is soft.

Ingredients for 1/2 cup brown rice:

• 1 can of canned red beans
• ½ cans of canned sweet corn;
• 2 bell peppers;
• 2 garlic cloves;
• 2 tbsp. l. tomato sauce;
• 1 onion;
• 1 pinch of sweet ground paprika
• salt to taste.

Preparation:

1. Fry chopped onions, garlic and bell peppers in any fat until softened.
2. Put the washed rice to them, add salt and paprika. Fry food together for a couple of minutes.
3. Put the tomato sauce in a skillet and pour in 1 tbsp. salted water.
4. Reduce heat, cover the container and simmer until the rice softens.
5. After 20 - 25 minutes add beans and corn without liquid.

Cook the treat for another quarter of an hour over medium heat.

You can deliciously cook any kind of rice with vegetables, from the popular round grain to the rare brown. The main thing is to strictly follow the instructions from the manufacturer on the packaging regarding the cooking time of the selected cereal. It is important and correct to determine the amount of liquid that will allow the rice to soften enough, but this information is always on the package. Therefore, even an inexperienced housewife will not have any difficulties in cooking rice with vegetables. Go for it and everything will definitely work out!

Calorie content: Not specified
Cooking time: Not indicated

I offer a very simple recipe with a photo of cooking rice with stew, which describes the cooking process step by step. In addition to the fact that stew is a tasty product, it is also stored for a long time. Having made stocks of stew for several months, you may not worry in cases where there is nothing to cook lunch or dinner from. Stew will always come to your rescue. The main thing is to buy a natural product and read carefully the composition, so that the meat must be indicated or cooked there. If you are preparing dishes from stew for the first time, then remember that it has enough fat, so do not add a lot of oil so that the dish turns out to be moderately greasy. For me, a can of canned meat always plays an important role. We often spend time with our family on weekends, so I have absolutely no time to cook. Therefore, after walking up, having rested for the whole day, we come home, and the refrigerator is empty. There was no time to buy groceries, there was no time to cook dinner. In such cases, a jar of stew helps out. When I have time to shop, my husband and I stock up for future use: that is, we buy not only products that will be needed in the near future, but also those products that are stored for a long time and do not deteriorate. It is very convenient to cook rice with stewed meat, as this combination is the most successful. Rice turns out to be delicious and saturated with the aroma of meat.

Required products:
- 1 glass of rice (long grade),
- 300 grams of stewed meat,
- 1 medium onion,
- 1 small carrot,
- a little salt,
- 2 glasses of water,
- a little oil for frying vegetables.

Recipe with photo step by step:

Chop the vegetables: chop the onion into cubes, and rub the peeled carrots with a metal grater.




Saute vegetables in oil, heat the pan well. When the vegetables become soft, add the stew to them, knead slightly to separate the stew pieces. We fry everything together for another 5 minutes, rinse the rice (we use a long variety, it is crumbly and tasty). Drain the rice, let the water drain well, and then add the rice to the pan. Salt to taste.




After 5-10 minutes, pour in the water, stir and leave to simmer so that the rice is completely cooked. After 15-20 minutes, try again for salt, since we poured in water and may not be salted enough.




Serve the finished rice to the table. Instead of rice, you can cook

Stewed rice with vegetables

Stewed vegetables with rice- an excellent independent dish for those who follow a vegetarian diet, and a suitable side dish for any meat dish. Having cooked rice, you can please everyone.

To cook rice stewed with vegetables, we need:

• rice - 200 g;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• tomato - 1 pc.;
• green onions;
• vegetable oil.

Rice should be washed a couple of times in cold water until it becomes absolutely clean and transparent, after which we leave it to soak. Let's start preparing vegetables. Cut the tomato into large pieces.

Remove the stalk from the pepper, clean the seeds from the middle and cut the pepper itself into pieces, not very small too, so as not to boil completely in the rice. If you have several multi-colored peppers - green, yellow and red, add everything in half, and the dish will come out incredibly colorful and mouth-watering.

Now we clean and cut the carrots, into four parts along, and then finely across.

We also chop the green onion and set it aside for now. We will need it at the very end of the preparation.

Everything vegetables we will fry in a frying pan in vegetable oil for quite a bit, literally for a few minutes. First a carrot, then a tomato and finally a pepper.

Washed rice add to the pan to the vegetables, mix everything well and add water in such an amount to cover the vegetables and rice by one and a half centimeters. Add salt and pepper, cover with a lid and wait for the water to boil. Then we turn down the gas to a minimum and leave stew minutes for 20, that is, until fully cooked.