Rice with Vegetables Recipe

Name: Rice with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lard or neutral oil, like corn or grapeseed; 1/2 cup chopped onion; Salt and black pepper; 1 1/2 cups long-grain rice; 1/3 cup minced carrot; 1/3 cup peeled and minced celery; 1/3 cup minced red bell pepper; 1/3 cup minced green beans or 1/2 cup peas; 3 cups chicken or beef stock, preferably homemade (page 160), or water; Chopped fresh parsley or cilantro leaves for garnish

Servings: persons

2 tablespoons lard or neutral oil, like corn or grapeseed
1/2 cup chopped onion
Salt and black pepper
1 1/2 cups long-grain rice
1/3 cup minced carrot
1/3 cup peeled and minced celery
1/3 cup minced red bell pepper
1/3 cup minced green beans or 1/2 cup peas
3 cups chicken or beef stock, preferably homemade (page 160), or water
Chopped fresh parsley or cilantro leaves for garnish

1
Put the lard in a saucepan or deep skillet with a lid and place over medium heat.
2
A minute later, add the onion and some salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.
3
Add the rice and cook, stirring, until it is glossy, about 2 minutes.
4
Add the vegetables and a bit more salt and pepper and cook just until they begin to soften, 2 or 3 minutes.
5
Add the stock, bring to a boil, cover, and adjust the heat so the mixture simmers gently.
6
Cook until all the liquid has been absorbed, 15 to 20 minutes.
7
Serve immediately or let sit over the lowest possible heat (if you have an electric stove, turn the heat off and let the pan sit on the burner) for up to 30 minutes.
8
Stir in the herb and serve.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons lard or neutral oil, like corn or grapeseed, 1/2 cup chopped onion, Salt and black pepper, 1 1/2 cups long-grain rice, and more.

Yes, Rice with Vegetables falls under the Meat & Poultry 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.

Rice with Vegetables

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