Fragrant one-pan vegetable rice is the kind of weeknight supper that feels quietly luxurious: minimal washing up, a deep savory aroma, and a beautiful golden color from turmeric. The grains stay fluffy and distinct, while the vegetables bring sweetness, juiciness, and a little bite to every forkful.
Ingredients
- Long-grain rice — 200g (7 oz)
- Water or vegetable broth — 400ml (1 3/4 cups)
- Yellow onion — 1
- Carrot — 1
- Bell pepper — 1
- Garlic — 2 cloves
- Frozen peas — 100g (3 1/2 oz)
- Olive oil — 2 tbsp
- Sweet paprika — 1 tsp
- Turmeric — 1/2 tsp
- Salt — to taste
- Black pepper — to taste
- Chopped herbs such as parsley or dill — 2 tbsp
- Lemon juice — 1 tbsp, optional
Method
- Rinse the rice in several changes of water until the water runs clear, then drain well.
- Heat a heavy skillet over medium heat and add the oil. Stir in the finely chopped onion and grated carrot, and cook for 5–6 minutes until softened.
- Add the diced bell pepper, minced garlic, paprika, and turmeric. Stir for 1 minute, just until the spices bloom and become fragrant.
- Add the rice and stir-fry for 1–2 minutes, until the grains look glossy and lightly translucent at the edges.
- Pour in the hot water or broth, season with salt, and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
- Add the peas, gently fold through, cover again, and cook for 3–5 minutes more, until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let stand, covered, for 10 minutes. Fluff with herbs and lemon juice, then finish with black pepper to taste.
- Serve hot as a satisfying main or a vibrant side dish.
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Tips and Variations
- Choose long-grain rice, basmati, or jasmine for the lightest, fluffiest texture. Rinsing removes excess starch.
- For deeper flavor, use vegetable broth instead of water. Add a pinch of chilli flakes if you like a gentle heat.
- To make it more substantial, add browned chicken breast, tofu, chickpeas, or red kidney beans, about 200–250g (7–9 oz) per batch of rice.
- The vegetables are easy to vary: sweetcorn, green beans, broccoli, or zucchini all work well. If using frozen vegetables, add them straight from the freezer near the end.
- For separate, fluffy grains, keep the rice-to-liquid ratio at 1:2, avoid stirring while it simmers, and let it rest covered before serving.
Nutrition
| Item | Per Serving |
|---|---|
| Calories | 290 kcal |
| Protein | 7 g |
| Fat | 7 g |
| Carbohydrates | 48 g |
| Fiber | 5 g |
| Sodium | 350 mg |
Storage and Reheating
- Refrigerate: keep in an airtight container for up to 3 days.
- Reheat: warm in a skillet with 1–2 tbsp water, covered, for 3–5 minutes, or microwave covered until hot.
- Freeze: portion and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat as usual.
FAQ
Which rice works best for this recipe?
Long-grain rice is ideal, especially basmati or jasmine. They hold their shape and stay fluffy. Short-grain rice will give a softer, slightly creamier result.
Can I make it without turmeric, and what can I use instead?
Yes, you can leave out the turmeric. For a warm golden tone, try a pinch of saffron or curry powder; for a smokier note, use smoked paprika.
How can I add more protein and make it more filling?
Add browned chicken, turkey, shrimp, chickpeas, or cubes of tofu. Stir the protein in after the vegetables have softened, warm through for 2–3 minutes, then continue with the recipe.