Ingredients
Scale
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup frozen peas
- 2 cups low-sodium vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant and golden brown.
- Stir in the rice, coating it in oil for about 1-2 minutes until slightly toasted.
- Pour in vegetable broth and add cumin and paprika. Stir gently and bring to a simmer.
- Add diced bell peppers and frozen peas; cover and reduce heat to low. Cook for 15-20 minutes until liquid is absorbed.
- Remove from heat, let sit covered for an additional 5 minutes, then fluff with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg