Description
A quick, one-pot rice dish inspired by creative, resourceful cooking. This budget-friendly recipe delivers a punch of bold flavors with a hint of sweetness from ketchup and a mix of colorful vegetables, making it a satisfying side or main dish.
Ingredients
Rice and Liquid:
2 cups long-grain white rice
4 cups water or low-sodium chicken broth
Vegetables & Aromatics:
1 small onion, finely diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 cup frozen peas and carrots mix
Seasonings & Extras:
1 tablespoon ketchup (for a subtle sweetness and tang)
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika or chili powder
Salt and pepper, to taste
2 tablespoons olive oil (or vegetable oil)
Instructions
-
Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, bell pepper, and garlic. Sauté until the vegetables soften, about 3–4 minutes.
-
Toast the Rice:
- Stir in the rice and cook for an additional 2 minutes to lightly toast the grains.
-
Simmer:
- Pour in the water or broth and add the diced tomatoes, ketchup, Worcestershire sauce, paprika (or chili powder), salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
-
Finish with Vegetables:
- Stir in the frozen peas and carrots. Cover the pot and let it sit off the heat for an additional 5 minutes to warm through.
-
Serve:
- Fluff the rice with a fork and adjust seasonings if needed before serving.
Notes
- Feel free to add your favorite proteins like shredded chicken or tofu for an extra boost.
- A dash of hot sauce can be mixed in for those who enjoy a bit more heat.
- This versatile dish works well as both a side and a hearty main course.
Nutrition
- Serving Size: ~1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0mg