Ingredients
Scale
- 1 cup long-grain rice
- 2 tablespoons extra virgin olive oil
- 2 cups low-sodium chicken broth
- 1 cup mixed fresh vegetables (bell peppers, peas)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds.
- Add the rinsed rice to the skillet, stirring to coat in oil and garlic.
- Pour in chicken broth and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 18 minutes until liquid is fully absorbed.
- Mix in chopped vegetables and fluff the rice with a fork. Season with salt and pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg