Steamed rice with vegetables. Recipe for cooking rice with fresh vegetables and spices

Side dish of rice with vegetables

Tired of monotony and want to cook something tasty, healthy and interesting? I would like to draw your attention to a very easy to make dish - rice with vegetables. Its preparation will not take you much time and effort, and the result will please the whole family.

Rice with vegetables- This great side dish for any type of meat or fish. It can also easily be the main dish.

Recipe for rice with vegetables

In order to prepare this amazing side dish you will need:
a glass of rice;
three medium onions;
one large carrot;
half a glass of green peas;
an incomplete glass of young corn;
two bell peppers;
dill greens;
salt, pepper, spices;
vegetable oil;
water.

Preparation of products:

First you need to start preparing the products.

Step 1. Rinse the rice well until the water runs clear. There are two ways to prepare cereal. If you planned to prepare this dish in advance, you can fill it with water and leave it for several hours, or better yet, overnight. If this is not possible, then you need to add rice to boiling salted water and cook it for 10 minutes.

Step 2. Then you should start preparing other ingredients.

A) Wash the onions and carrots, peel and cut into small cubes. It may seem like a lot of onions to you, but I always cook according to the principle “you can never have too many onions,” because they add a delicate juiciness to any dish.

b) Also cut the bell pepper into cubes, a little larger than the onions and carrots.

V) I took the peas and corn out of the freezer and washed them under running water.

G) Finely chopped the dill with a knife.

Cooking rice with vegetables:

Step 1. You need to take a deep frying pan or cauldron and pour three tablespoons into the container sunflower oil(if you have it, you can add 30 grams of butter).

Step 2. Over medium heat, place the onion in a hot frying pan with oil and after two minutes the carrots and cook until the onion is soft (about 5-7 minutes).

Step 3. Then you should add to them green peas And bell pepper and simmer together for another 5 minutes.

Step 4. After this, add the corn, salt, pepper, add other spices to taste, cover with a lid and simmer the vegetables together over low heat for two minutes.

Step 5. The photo below shows the prepared vegetables before adding rice. There is little left - add rice to the vegetables and cook everything together for another 10-15 minutes.

You can prepare a tasty and juicy side dish of rice with frozen vegetables in literally 20-25 minutes if you use steamed cereal. This dish can be served both during Lent and during meat snack, you can take it with you to a business lunch or on a trip.

Preparing rice is absolutely easy, the main thing is to add frozen vegetables first and only then rice, otherwise the grain will not cook from the inside. To make the rice juicy, you need to pour in a little vegetable oil - the cereal will absorb it and become looser, besides, the grains of rice will not stick to one another and your dish will turn out crumbly and attractive in appearance. If you wish, you can add other herbs or spices that you have in your kitchen, such as turmeric, paprika, cumin, etc.

The easiest way is to buy frozen Mexican in stores or supermarkets. vegetable mixture, so we will cook rice together with her. If you have a spacious freezer, then prepare this one this summer vegetable mix, and it will always be at your fingertips.

Pour hot water into a cauldron or saucepan and boil it, adding salt. Add frozen Mexican mixed vegetables to boiling water and cook for 5 minutes.

Once the specified time has passed, pour the washed rice into the container. Add frozen rice to boiled rice vegetable slicing you can’t - the grain kernel will cool and the cooking process will increase by at least another 10-15 minutes.

Gently stir the rice in a cauldron or saucepan. Pour in vegetable oil and add bay leaf. If you like other seasonings, now is the time to add them too.

Let the liquid in the container boil for 5 minutes. high fire, then reduce the heat to low and cover the container with a lid. Cook the rice with frozen vegetables for about 10 minutes and turn off the heat, but do not open the lid. Leave the dish to steep for another 5-7 minutes - during this time the rice will absorb all the liquid and become crumbly.

Rice cooked with vegetables is great option tasty and healthy side dish. It is not difficult to prepare, and the set of products required is minimal.
This rice does not need to be cooked in a pan, since in the pan it is soaked in the juice of vegetables and spices. The main thing in this dish is to maintain proportions, and you can always change the composition of vegetables and spices based on personal preferences.

Recipe for rice with frozen vegetables in a frying pan

Kitchenware: board, colander, knife, frying pan, spatula, saucepan.

Ingredients

I usually use mixed vegetables, which consists of green beans, peas, corn and bell peppers, but you can use any vegetables that suit your taste.

Step-by-step preparation

Serve rice as independent dish or as a side dish with meat or fish.

Video recipe

Be sure to check it out detailed description this recipe on video.

Recipe for cooking rice with fresh vegetables and spices

Cooking time: 45 minutes.
Number of servings: 4.
Calorie content (per 100 g): 158 kcal.
Kitchenware: grater, knife, frying pan, cutting board.

Ingredients

Step-by-step preparation

1. First of all, let's prepare the vegetables. Grate 180 g of carrots. Next, take ½ zucchini and cut into small cubes. In the same way, chop 150 g of bell pepper, and then finely chop 220 g onions and 3 cloves of garlic. All vegetables must be fresh and ripe. When choosing zucchini, give preference to the zucchini variety.
   
   
2. Place the chopped onion in a frying pan and fry it with 35 ml of vegetable oil until light golden brown.
   
   
3. Then add carrots and fry everything together until soft.
   
   
4. Add bell pepper to the remaining vegetables and fry for another 1 minute.
   
   
5. Lastly, add chopped zucchini and garlic to the pan.
   
   
6. Stir the vegetables and cook for another 2 minutes, and then remove from the heat.
7. Heat 30 ml of vegetable oil in a frying pan and add 4 g of black pepper, 3 g of red pepper and 7 g of a mixture of coriander, paprika and turmeric. In this recipe I use the spices that I like best, but you can use any. Dried basil, curry, white pepper, paprika, etc. are great for rice. You can also use a ready-made spice mixture for pilaf or rice, which you can easily find in the store.
   
   
8. Heat the spices in hot oil for 1 minute. The heat should be medium to prevent the spices from burning.
9. We wash 280 g of rice in several waters to wash off excess starch and put it in a frying pan. Long grain basmati or indica rice is best. Fry the rice for 2 minutes so that it absorbs the oil and spices.
   
   
10. Then add the fried vegetables, mix well and level the mixture with a spatula.
    
    
11. Take 560 ml hot water and dissolve 5 g of salt in it. The ratio of water and rice should be 2:1.
    
    
12. Without stirring, pour in the rice-vegetable mixture hot water, cover the pan with a lid and reduce the heat to low. Simmer the rice with vegetables until full readiness about 25 minutes.
    
    

The finished dish can be decorated with finely chopped green onions or fresh herbs. Rice will be delicious both hot and cold.

Video recipe

How to cook fragrant rice with vegetables and spices at home, you can watch the video.

Rice goes well with any vegetables and mushrooms. You can use tomatoes, bell peppers, broccoli, carrots, green peas, green beans, corn, eggplant, zucchini, etc. Seasonal vegetables are best, but they can also be replaced with frozen ones; they fully retain all their beneficial properties.

This rice is served as a separate dish with various sauces. It can also be combined with hot chicken, fish or meat. Before serving, it would be a good idea to garnish the rice with finely chopped herbs.

• To make the dish look more impressive in finished form, try to choose colorful vegetables.
• In order for frozen vegetables to retain their shape when cooked, there is no need to defrost them first. Place vegetables in a heated frying pan and simmer over low heat.
• If you want to get less high-calorie dish, use brown rice.
• When choosing seasonings and spices, be guided by your taste, and for spicy lovers, you can also add red hot pepper.

What to cook for lunch quickly and tasty

Rice is a popular and common side dish. Today I will teach you how to make it more tasty and unusual. Recipe with step-by-step photos of rice with vegetables in the article

30 min

135 kcal

4.64/5 (45)

Standard side dishes like potatoes and pasta get boring pretty quickly. They look especially boring on festive table. If you want to bring into your life a little variety, then today I will teach you how to cook rice with vegetables.

Rice with vegetables - very tasty and healthy

The undoubted advantage of this dish is perfect combination rice and vegetables. You can experiment and add various vegetables, and also different varieties rice As a result, you will receive new, but always delicious dishes every time.

Another advantage of this recipe is its ease of preparation. Even those who have never cooked anything more complicated than sandwiches can handle it.

How to cook rice with vegetables in a frying pan

So we will need the following ingredients:

How to cook rice correctly:

1. The basis of this dish is still rice. Which rice is healthier? I advise you to take white long grain rice, it is the one that goes best with vegetables. First you need to rinse it. This is done for cleansing and to remove starch that forms on the surface of the grains during processing. Rinse several times until the water becomes clear.
2. Now you need to cook the rice properly. How to cook rice so that it is crumbly? Always remember the right combination water and rice. For long grain rice you need to take 1 cup rice to 2 cups water.
3. Rice is poured cold water and bring to a boil in a covered saucepan.
4. After the rice has boiled, reduce the heat and cook the rice for about 15–20 minutes. Exact time Cooking will depend on the type of rice.
5. The signal that the rice is cooked will be boiled water. Take your time and don't let the rice burn. It is better to leave a little water than to overdo it.
6. I then leave the rice in the pan for another 10-15 minutes.

It's time for vegetables:

1. While the rice is cooking, you can do the vegetables. To do this, they need to be washed and cleaned.
2. After this, the vegetables are chopped small cubes. Garlic is cut into small pieces.
3. Heat vegetable oil in a frying pan and add vegetables to it. First add garlic, after a minute add onions and carrots. All this fry for a few minutes. Then add the zucchini.
4. Cover the pan with a lid and simmer the vegetables under it for a few more minutes.
5. A minute before cooking, add canned corn.
6. Last but not least Cooked rice is added to the pan. After this, the dish can be salted and peppered.
7. All this must be thoroughly mixed and then simmered with closed lid for another couple of minutes.

That's all, rice with vegetables is ready! Now you can please your guests and loved ones with a very tasty and original dish!

• If you take high-quality rice and cook it correctly, then there is no need to rinse it after cooking.
• You should not stir the rice while cooking; this should only be done after the rice is cooked.
• If you want to make this dish more dietary, then you need to select unprocessed varieties of rice, for example, brown.
• I do not add any seasonings to the dish except black pepper and salt. But you can add your favorite herbs and spices. Focus on your taste.
• If you want to make this dish more juicy, add more zucchini.
• I like this combination of vegetables, but you can add your favorite vegetables to taste. Bell peppers, green peas, broccoli, and green beans go well with rice.

Sauce for the dish and serving methods

If you are an amateur asian cuisine, then you can easily turn this dish into an oriental one. To do this you need to add A little soy sauce . You can also make rice with vegetables much more savory if you use it as a seasoning. chili sauce or red hot pepper.

Rice is the main side dish that many people prefer over other popular and available dishes. Of course, potatoes, buckwheat, millet, pearl barley, egg and pasta are also in demand, but boiled rice is the most popular cereal in the whole world! And what can we say about Asian countries, where rice porridge and dishes prepared on its basis are eaten for breakfast, lunch, and dinner.

Japanese sushi and rolls, Indian curry, Thai rice with vegetables in a frying pan, spanish paella, Italian risotto, chinese noodles, and everyone’s favorite pilaf? Basic recipes million, and if you also take into account the fact that cereals are often added when preparing soups, stuffing vegetables and baking desserts, then you might think that we are all about rice :)

In the summer, when there are plenty of fresh vegetables, cooking is a real pleasure! And before this season of abundance ends, let's take advantage of the situation and prepare delicious rice with vegetables in a frying pan.

To prepare this dish, you can use any variety - polished, steamed, brown, or, as in my case, red. Take the one you like best. But in any case, in combination with vegetables, it turns out very tasty!

The bell pepper plays a special role here, because rice with carrots and sweet peppers is, perhaps, a classic. You could even say that these are lazy stuffed peppers 😉

Ingredients:

• Rice – 1 cup
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Bell pepper – 4 pcs.
• Chili - to taste
• Tomato – 1 large or 2 smaller
• Salt - to taste
• Vegetable oil – 3 tbsp.

Of course there is huge amount delicious variations cooking rice as a side dish, so I would like to additionally suggest preparing:

1. And the basic version -

How to fry rice with vegetables: recipe with photos step by step

Boil the cereal according to the instructions on the package, because depending on the variety, it is prepared differently. I first washed the red rice several times, then added water (for 1 cup of cereal I took 2.5 cups of water) and cooked for 45 minutes.

At the end I added salt.

While the rice was cooking, I prepared the vegetables. To do this, I chopped the onion, grated the carrots, and put them in a frying pan, into which I had previously poured vegetable oil.

Lightly fried (2 minutes). And laid out the chopped bell pepper.

Then I threw in pieces of chopped fresh chili.

Fry everything together until the vegetables are soft.

When the rice was ready, I added it to the fried vegetables.

Mixed it up.

I grated the tomatoes and also threw them into the frying pan.

I peppered it lightly, stirred and after a couple of minutes turned off the heat.

That's all, delicious rice with vegetables in a frying pan is ready!

Secrets of cooking

1. Use the right dishes or a rice cooker (multi-cooker). In thin-walled pans, cereals often burn even before the water boils away, so it is best to cook porridge in a pan with thick walls. Do not use aluminum cookware; it is better not to cook in it at all - it is harmful to memory and health in general.
2. The ratio of water to rice is 2 to 1. This is the standard, but the proportions may differ depending on the type of cereal. If it's brown or wild rice, then it is better to read the instructions on the package and follow them.
3. While cooking cereals, do not open the lid frequently. Record the time, and after it has passed (3-4 minutes), open the lid to make sure that the rice is cooked until fully cooked and does not burn.
4. Salt the cereal at the very beginning, otherwise fresh water will be absorbed and salting the porridge will be much more difficult.
5. Do not stir the porridge with a spoon, it is enough to stir once - at the very beginning of cooking (to evenly distribute the salt and spices). Otherwise, the cereal will release starch and will turn out sticky, sticky and the shape of the grains will be lost.
6. For rice, choose seasonal vegetables, they are tastier and healthier.
7. To preserve vegetables bright color and structure, fry them in a frying pan quickly (leaving a small “crunch”), and then mix with boiled rice. Or fry until half cooked and then cook with rice until fully cooked. Although for different dishes these rules may vary.

Bon appetit!