Ingredients
Equipment
Rice & More
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09/11/2026 07:30 am GMT
rice cooker
Cooking Instructions
- Rinse the rice under cold water until the water runs mostly clear, then drain well.
- Heat the olive oil in a medium pot over medium heat.
- Add the onion and carrot and cook for 3-4 minutes until they begin to soften.
- Add the diced bell pepper and cook for another 2 minutes.
- Stir in the garlic, paprika, cumin if using, salt, and black pepper and cook for about 30 seconds.
- Add the rice and stir for 1 minute to lightly coat the grains with the oil and seasonings.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes. Add the peas during the final 5 minutes of cooking.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
- Transfer to a serving dish, top generously with fresh chopped parsley, and serve warm.
Nutrition
Notes
Rinsing the rice helps keep the finished grains light and fluffy.
Frozen peas can be added directly without thawing.
Use a combination of red, yellow, or green bell peppers for additional color.
Add chickpeas or tofu for extra plant-based protein.
Leftovers are excellent for lunch or meal prep and can be refrigerated for up to 3 days.
Frozen peas can be added directly without thawing.
Use a combination of red, yellow, or green bell peppers for additional color.
Add chickpeas or tofu for extra plant-based protein.
Leftovers are excellent for lunch or meal prep and can be refrigerated for up to 3 days.