Hot-Stuff Veggie Rice Recipe

Name: Hot-Stuff Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅓ cups onion, chopped; 1 teaspoon canola oil; 3/4 cup long-grain rice; 2 cloves garlic, chopped; 1 tablespoon ginger, coarsely grated ginger; 1 teaspoon cumin; 1/2 teaspoon coriander; 1 jalapeno; 1 28-ounce can no-salt-added whole tomatoes; 3/4 cup carrots, peeled and sliced; 3 cups cauliflower, cut into bite-size florets; 2 to 2 1/4 cups chopped red bell pepper; ⅛ teaspoon salt; Freshly ground black pepper; 2 tablespoons cilantro, chopped

Servings: persons

2 ⅓ cups onion, chopped
1 teaspoon canola oil
3/4 cup long-grain rice
2 cloves garlic, chopped
1 tablespoon ginger, coarsely grated ginger
1 teaspoon cumin
1/2 teaspoon coriander
1 jalapeno
1 28-ounce can no-salt-added whole tomatoes
3/4 cup carrots, peeled and sliced
3 cups cauliflower, cut into bite-size florets
2 to 2 1/4 cups chopped red bell pepper
⅛ teaspoon salt
Freshly ground black pepper
2 tablespoons cilantro, chopped

1
Heat nonstick skillet large enough to hold all the ingredients except the rice to medium-high, and add oil.
2
Add onion to skillet and saute until it begins to soften.
3
Combine rice and 1 1/2 cups water in heavy-bottomed pot.
4
Bring to a boil; reduce heat to simmer; cover, and cook rice until it is tender, a total of 17 minutes.
5
Add garlic, ginger, cumin and coriander to the skillet and continue cooking over medium heat.
6
Add half or more of the jalapeno to pan, depending your heat preference.
7
Squeeze tomatoes between your fingers before adding them to the skillet, and then cover the pan.
8
Add carrots and cauliflower to the pan and continue cooking.
9
Add the peppers and continue cooking until the vegetables are soft.
10
Season with salt and pepper.
11
When rice and vegetables are ready, spoon rice into center of the plate, and top with vegetables.
12
Garnish with cilantro.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ⅓ cups onion, chopped, 1 teaspoon canola oil, 3/4 cup long-grain rice, 2 cloves garlic, chopped, and more.

Yes, Hot-Stuff Veggie Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot-Stuff Veggie Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions