As an Arab American married to a Pakistani American, rice runs deep within our families. Many dishes consist of making a source of protein and serving it over rice.
I love me some rice but I also love me some vegetables. Adding vegetables to rice increases its nutrient density by providing added fiber, vitamins, and minerals.
This recipe is incredibly easy and adds about 5 minutes to regular rice. I just use the frozen veggie mix that includes peas, corn, carrots, and green beans. I typically use jasmine or basmati rice and the recipe is the same for both of them.
I used to fear making rice because I felt like it was too finicky but this recipe is quite fool proof. Leaving the rice covered with a towel at the end allows it to finish all necessary cooking without too much heat.
The recipe makes four servings.
- 1 tablespoon canola oil
- 2-3 cups of frozen veggies (it’s really up to you, 3 cups roughly creates a 1 to 1 ratio of rice to veggies)
- 15 ounces water (just a little bit less than 2 cups)
- 1 cup jasmine or basmati rice
- 1/2 teaspoon of salt, 1/8 teaspoon pepper
- Heat oil on medium high heat in medium saucepan
- Add veggies and stir frequently for 2 minutes
- Add water allow to come to a boil
- Add rice, salt, and pepper and stir in
- Cover and allow to come to a boil again, keep on medium high heat for 2 minutes
- Decrease heat to low and set timer for 14 minutes while covered
- After 14 minutes turn off heat and cover pot with a towel until serving time
Sahtain all! I hope you guys and gals like it!
PS. Topping with toasted pine nuts takes this dish to another level!