A variety of recipes for rice with vegetables in a pan. Rice with vegetables - a recipe with step by step photos

Rice cooked with vegetables is a great option for a tasty and healthy side dish. It is not difficult to prepare it, and a set of products will require a minimum.
Such rice does not need to be boiled in a saucepan, as it is soaked in the juice of vegetables and spices in a pan. The main thing in this dish is to observe proportions, and you can always change the composition of vegetables and spices based on personal preferences.

Recipe for rice with frozen vegetables in a pan

Kitchenware: board, colander, knife, frying pan, spatula, pan.

Ingredients

I usually use vegetable mix, which consists of green beans, peas, corn and bell peppers, but you can take any vegetables that you prefer.

Step by step cooking

Serve rice on its own or as a side dish with meat or fish.

video recipe

Be sure to watch the detailed description of this recipe in the video.

Rice recipe with fresh vegetables and spices

Cooking time: 45 minutes.
Servings: 4.
Calorie content (per 100 g): 158 kcal.
Kitchenware: grater, knife, frying pan, cutting board.

Ingredients

Step by step cooking

1. First of all, let's prepare the vegetables. We grate 180 g of carrots. Next, take ½ zucchini and cut into small cubes. In the same way, cut 150 g of bell pepper, and then finely chop 220 g of onion and 3 cloves of garlic. All vegetables must be fresh and ripe. When choosing a zucchini, give preference to the zucchini variety.
   
   
2. We send chopped onion to the pan and fry it with 35 ml of vegetable oil until light golden.
   
   
3. Then add the carrots and fry everything together until soft.
   
   
4. Add bell pepper to the rest of the vegetables and fry for another 1 minute.
   
   
5. Last, put the chopped zucchini and garlic in the pan.
   
   
6. Stir vegetables and cook for 2 more minutes, then remove from heat.
7. We heat 30 ml of vegetable oil in a frying pan and add 4 g of black pepper, 3 g of red pepper and 7 g of a mixture of coriander, paprika and turmeric. In this recipe, I use spices that I prefer, but you can use any. Dried basil, curry, white pepper, paprika, etc. are great with rice. You can also use a ready-made spice mix for pilaf or rice, which you can easily find in the store.
   
   
8. Heat spices in hot oil for 1 minute. The fire should be medium so that the spices do not burn.
9. We wash 280 g of rice in several waters to wash off excess starch and put it in a pan. Long-grain basmati or indica rice is best. Fry the rice for 2 minutes so that it absorbs the oil and spices.
   
   
10. Then add the fried vegetables there, mix well and level the mixture with a spatula.
    
    
11. We take 560 ml of hot water and dissolve 5 g of salt in it. The ratio of water and rice should be 2:1.
    
    
12. Without stirring, pour the rice-vegetable mixture with hot water, cover the pan with a lid and reduce the heat to a minimum. Simmer rice with vegetables until fully cooked, about 25 minutes.
    
    

The finished dish can be garnished with finely chopped green onions or fresh herbs. Rice is delicious both hot and cold.

video recipe

How to cook fragrant rice with vegetables and spices at home, you can watch the video.

Rice goes well with any vegetables and mushrooms. You can use tomatoes, bell peppers, broccoli, carrots, green peas, green beans, corn, eggplant, zucchini, etc. Seasonal vegetables are best, but they can also be replaced with frozen ones, they fully retain all their beneficial properties.

Such rice is served as an independent dish with various sauces. It can also be combined with hot chicken, fish or meat. Before serving, it will be useful to decorate the rice with finely chopped greens.

• To make the dish look more spectacular when ready, try to choose colorful vegetables.
• In order for frozen vegetables to retain their shape when cooked, they do not need to be thawed first. Put the vegetables in a heated pan and simmer over low heat.
• If you want a lower calorie meal, use brown rice.
• In choosing seasonings and spices, be guided by your taste, and for lovers of spicy, you can also add red hot pepper.

We adapt risotto - we cook rice with vegetables in a pan. Onions, carrots, cabbage, which are basic for most dishes, are also good in this recipe, but they are not constant values ​​and, at the request of the cook, can be replaced without compromising taste.

Ingredients:

• rice - 200 g
• cabbage - 50 g
• carrots (small) - 4-5 pcs.
• onion - 1 pc.
• garlic - 2 teeth
• celery - 2 stalks
• vegetable oil - 3-4 tbsp. l.
• greens - 3-4 branches
• cayenne pepper - 1/2 pod

How to cook rice with vegetables in a pan

1. Fry diced onions and garlic cloves in hot oil for about a minute. Immediately sprinkle with plates of appetizing cayenne pepper.

2. To a translucent onion, add sweet carrot rings, juicy celery cut into transverse bars.

3. Next - a straw of white cabbage, mix, steam over moderate heat for the next 2-3 minutes. All vegetables have time to reach that very degree of “al dente”, to remain elastic, but not hard.

4. We wash white rice (other varieties are also suitable), shake off / drain the water, transfer to a hot platter of vegetables.

5. Stir and soak with oil, saturate hard grains with aromas for about a minute. It is important not to pour boiling water immediately, without drying the rice! The fundamental moment will create the necessary friability, silkiness, delicate taste and will not allow the mix to turn into ordinary rice porridge.

6. To the top, about a centimeter higher, pour boiling water over it, sprinkle with salt. Boil again, reduce heat and, after installing the lid, simmer for 15-20 minutes. Periodically check, if necessary, gradually add boiling water.

Rice with vegetables. Rice with vegetables is one of the most beloved and nutritious dishes. It can be safely served both as a side dish for fish or meat, and as an independent meal, including for fasting. This dish wins in that it can be cooked all year round - in summer and autumn, you can safely use a wide variety of seasonal vegetables, and in winter, frozen vegetables will become a lifesaver, which you can freeze for future use on your own or purchase at the nearest store.
Rice with vegetables can be cooked both in the oven and in a slow cooker or in a double boiler - in the last two cases, it will be considered a low-calorie and real diet dish. Chinese-style rice is also very tasty - in this case, rice is fried with vegetables. Do not forget about such great dishes as risotto or pilaf with vegetables!

Since ancient times, rice has been famous for its dietary properties and undoubted benefits for the body - all this has made it an incredibly popular product in almost all cuisines of the world. And boiled rice is generally the most popular cereal in the world!

In order to cook rice with vegetables, any rice is suitable - both brown and white polished, and even red. First, it must be boiled, and for this you should use the “correct” dishes - the fact is that in saucepans with too thin walls, cereals can easily burn even before the water starts to boil away. So for cooking rice, you should take a pan with thick walls, and in no case should it be aluminum - aluminum is considered a material that is unhealthy. As for the ratio of rice to water, one part of rice is usually taken to two parts of water. And if exotic types of rice were chosen for cooking, it does not hurt to additionally familiarize yourself with the instructions on the package. And don't open the lid too often while the rice is cooking! It is necessary to salt it at the very beginning, otherwise fresh water will quickly be absorbed into the cereal, and salting it will be extremely problematic. And as soon as the rice is cooked, you can immediately add pre-prepared vegetables to it.

Rice goes especially well with sweet bell peppers, as well as with carrots, pumpkin, zucchini and cabbage. To preserve the structure of vegetables and their rich color, it is recommended to fry them separately in a pan and only then combine them with boiled rice. Another option is to fry the vegetables until half cooked, and then cook them to the end already with rice. Either way, they will be delicious!

Rice is the main side dish that many prefer among other popular and affordable dishes. Of course, potatoes, buckwheat, millet, pearl barley, yachka and pasta are also in demand, but boiled rice is the most demanded cereal in the whole world! And what can we say about Asian countries, where rice porridge and dishes prepared on its basis are eaten for breakfast, lunch, and dinner.

Japanese sushi and rolls, Indian curry, Thai rice with vegetables in a pan, Spanish paella, Italian risotto, Chinese noodles, and everyone's favorite pilaf? There are a million basic recipes, and if you take into account the fact that cereals are often added during the preparation of soups, stuffing vegetables and baking desserts, then you might think that we are united only with rice 🙂

In summer, when there are plenty of fresh vegetables, cooking is a real pleasure! And before this season of abundance is over, let's take advantage of the situation and cook delicious rice with vegetables in a pan.

To prepare this dish, you can use any variety - polished, steamed, brown, or, as in my case, red. Take the one you love the most. But in any case, in combination with vegetables, it turns out very tasty!

Bulgarian pepper plays a special role here, because rice with carrots and sweet peppers is, perhaps, a classic. You can even say that this is a lazy stuffed pepper 😉

Ingredients:

• Rice - 1 cup
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Bulgarian pepper - 4 pcs.
• Chile - to taste
• Tomato - 1 large or 2 smaller
• Salt - to taste
• Vegetable oil - 3 tbsp.

Of course, there are a huge number of delicious variations of cooking rice for a side dish, so I want to additionally suggest cooking:

1. And the base version

How to fry rice with vegetables: a recipe with a photo step by step

Boil the cereal according to the instructions on the package, because depending on the variety, it is prepared in different ways. I first washed the red rice several times, then poured it with water (I took 2.5 glasses of water for 1 glass of cereals) and cooked for 45 minutes.

Salted at the end.

While the rice was cooking, prepare the vegetables. To do this, I chopped the onion, put the carrot on a grater, put it in a pan, into which I had previously poured vegetable oil.

Slightly fried (minutes 2). And laid out chopped bell pepper.

Then I tossed in pieces of chopped fresh chili.

Saute everything together until the vegetables are soft.

When the rice was ready, I laid it out with the fried vegetables.

Mixed.

I put the tomatoes on a grater and also threw them into the pan.

Peppered a little, mixed and after a couple of minutes turned off the fire.

That's all, delicious rice with vegetables in a pan is ready!

Cooking secrets

1. Use the correct cookware or rice cooker (multi-cooker). In thin-walled pans, cereals often burn before the water boils off, so cereals are best cooked in a thick-walled pan. Do not use aluminum utensils, it is better not to cook in it at all - this is harmful to memory and health in general.
2. The ratio of water to rice is 2 to 1. This is the standard, but the proportions may vary depending on the type of cereal. If it's brown or wild rice, read the directions on the package and follow them.
3. When cooking cereals, do not open the lid often. Note the time, and after it has passed (3-4 minutes), open the lid to make sure that the rice is cooked to full readiness and does not burn.
4. Salt the cereal at the very beginning, otherwise fresh water will be absorbed and it will be much more difficult to salt the porridge.
5. Do not stir the porridge with a spoon, it is enough to stir once - at the very beginning of cooking (to evenly distribute salt and spices). Otherwise, the cereal will release starch and turn out sticky, sticky and the shape of the rice will be lost.
6. For rice, choose seasonal vegetables, they are tastier and healthier.
7. To keep the vegetables vibrant in color and texture, pan-fry them quickly (leaving a little "crunch") and then toss them into the boiled rice. Or fry until half cooked, and then cook with rice until fully cooked. Although for different dishes, these rules may differ.

Bon appetit!

Cooking simple rice for a side dish is at least boring and not original. Agree, sometimes you want to add bright colors even to a simple dish. Therefore, we will cook today as rice with vegetables in a pan. It looks bright, spectacular, beautiful, and the taste is simply amazing! It can also be served as an independent dish. Perfect for those who are fasting.

Cooking

Let's start with vegetables. peel, rinse with water and cut into large cubes. We wash the carrots from dirt, peel them, rinse again with water and cut into small cubes. Peel half of a sweet, red or green bell pepper from the stalk and seeds, rinse with water and also cut into small cubes.

I have a deep frying pan with a thick bottom and a lid, it is very convenient in it to stew or cook such side dishes. We heat the pan, pour odorless vegetable oil into it, warm it up a little more and put everything in it. We will simmer them for five to seven minutes, stirring occasionally and adding a little salt.

While the vegetables are stewing, prepare rice and boiling water. Put the kettle on for hot water. I used long grain parboiled rice. I just like this one better, but you can take any other to your taste. We will rinse with cold water until the water is clear.

The vegetables are almost ready, add a teaspoon of turmeric to them and mix thoroughly. Prepared carefully, without stirring, distribute over the entire surface of the vegetables. We take a spoon and pour boiling water into the pan in a thin stream over a spoon, the water should cover the rice to a height with the thickness of a finger. Salt a little, cover with a lid, let it boil and reduce the fire.

The rice took all the water, boiled and soaked in the aromas of vegetables and seasoning. gave the rice a beautiful golden color and excellent flavor. Mix rice with vegetables in a pan, evenly distributing vegetables over the entire surface of the rice. Serve as a side dish to any meal or as an independent meal. It fits perfectly for me. Bon appetit!