Vegetable Rice Recipe - Little Sunny Kitchen

Prep Time 5

Cook Time 20

Total Time 25

In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and cook for about 3 minutes, until it starts to soften. Stir in the minced garlic and cook for an additional 30 seconds.
Add the frozen mixed vegetables and cook for 1-2 minutes, until they begin to thaw.
Pour in the uncooked rice and ground turmeric. Stir well to mix. Pour in the vegetable stock, season with salt and pepper, and stir to combine.
Increase the heat to bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to the lowest setting, and let it cook for 12 minutes. Remove the pan from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and serve warm.

Rinse the rice in cold water. Rinsing removes starch from the rice and helps to create cooked rice that isn't sticky, clumpy, or stuck to the pan.
Avoid stirring the rice too much. Once the ingredients are added to the pan, let the mixture boil, then cover, turn the heat down, and leave it alone. Stirring can make the rice sticky.
Leave the lid on the pot during the resting period. The rice will continue to steam during this time, and you want to keep the heat in the pot.
Make it with fresh veggies. Instead of frozen vegetables, cook fresh vegetables in the pan with the onions. Try diced zucchini, sliced mushrooms, chopped broccoli, or red bell pepper.
Try other seasonings. Instead of or in addition to the turmeric, try Italian seasoning or fresh herbs.
To Store: Keep the rice in an airtight container in the fridge for up to 4 days, or the freezer for up to 3 months.