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How to cook rice with vegetables

Stewed rice with vegetables

Vegetables stewed with rice- an excellent independent dish for those who follow a vegetarian diet, and a suitable side dish for any meat dishes. By cooking rice, you can please everyone.

To prepare rice stew with vegetables, we need:

rice - 200 g;
carrots - 1 pc.;
bell pepper - 1 pc.;
tomato - 1 pc.;
green onions;
vegetable oil.

Rice should be washed a couple of times in cold water until it becomes absolutely clean and transparent, after which we leave it to soak. Let's start preparing the vegetables. Cut the tomato into large pieces.

We remove the stalk from the pepper, clean the seeds from the middle and cut the pepper itself into pieces, not very small too, so as not to boil completely in rice. If you have several multi-colored peppers - green, yellow and red, add everything in half, and the dish will come out incomparably colorful and appetizing.

Now we clean and cut the carrot, into four parts along, and then finely across.

Chop the green onion as well and set aside. We will need it at the very end of preparation.

Everything vegetables we will fry in a pan in vegetable oil quite a bit, literally for a few minutes. First a carrot, then a tomato, and finally a pepper.

washed out rice add to the pan to the vegetables, mix everything well and add water in such an amount to cover the vegetables with rice by one and a half centimeters. Add salt and pepper, cover with a lid and wait until the water boils. Then reduce the gas to a minimum and leave stew 20 minutes, that is, until ready.

Rice with frozen vegetables is a delicious and simple side dish that goes well with meat and fish. Although, however, it will be good in the form of an independent dish.
Content:

This dish belongs to healthy and dietary side dishes, which will appeal to everyone who wants to lose weight, and just who loves to eat deliciously. Simply put, a side dish of rice with frozen vegetables is a balanced, satisfying and tasty dish.

The benefits of rice with vegetables

Rice, along with potatoes, is also a popular side dish for meat and fish dishes. It has both excellent taste qualities and also great benefits for the human body. For example, rice contains vitamins and group B, all kinds of trace elements and minerals. Rice groats in general is the most important dietary product that is recommended for overweight people.

Rice is traditionally prepared by boiling it until tender. But sometimes it happens that the cereal boils soft, turning into porridge. To prevent this from happening, you should know some secrets of cooking rice. In addition, during cooking, one should strive to preserve all the useful and valuable properties of this cereal. To do this, when cooking rice, gradually add water and evaporate it, and not rinse the cereal three times and drain the water into the sink. This recommendation applies to all cereals.

Vegetables

Vegetables are an excellent source of vitamins, minerals and other natural compounds essential for our body. However, they are available fresh only in the warm season, and in winter they are very expensive, which makes them inaccessible. Therefore, many housewives harvest vegetables for the future, by freezing. This is a simple and reliable way to preserve all the nutrients in vegetables, since during preservation and drying they are exposed to high temperatures, which kills most of the nutrients.

Shock freezing of vegetables is a technology that allows them to preserve the taste, structure, color, 100% of microelements and 90% of vitamins. Such vegetables in their useful and nutritious properties are in no way inferior to fresh ones.

Calorie content per 100 g - 98.8 kcal.
Servings - 2
Cooking time - 45 minutes

Ingredients:

Rice - 200 g
Frozen vegetables - 250 g
Ground paprika - 1 tsp
Ground ginger - 0.5 tsp
Salt - to taste
Black ground pepper - to taste

Cooking stewed rice with frozen vegetables

1. Heat the pan, I draw your attention to the fact that you do not need to pour oil! Put the frozen vegetables that you do not defrost into the heated pan. Vegetable mixture can be very different at your discretion. For example, you can use zucchini, tomatoes, eggplant, peppers, cauliflower, carrots, etc.

2. Rinse rice once under water to retain all the nutrients and put in a pan with vegetables. Also add ground paprika and ginger.

3. Turn on medium heat and pour 50 ml of drinking water into the pan. Stew vegetables with rice, stirring all the time. When all the water has evaporated, add more water and continue until the rice is fully cooked. In the middle of cooking, salt and pepper the food and bring the dish to readiness. With this method of cooking rice, it will retain all the useful and nutritious properties.

Rice with the addition of vegetables can be a hearty side dish for meat or a full-fledged independent lunch. You can choose any additives to it - tomatoes, zucchini, eggplant, peppers and others. And then we collected the best recipes for rice with vegetables, among which you will definitely find the one that you like.

Ingredients:

220 - 240 g of steamed long-grain rice;
1 pc. onions, bell peppers and carrots;
1 pickled cucumber;
vegetable oil;
salt and spices for pilaf.

Cooking:

First, fry the onion cubes and carrot straws in hot oil until golden brown.
Then add seedless sweet pepper cubes and grated pickled cucumber to the pan.
Cook rice in a separate bowl until fully cooked.
Transfer the cereal to the vegetables and mix.

Salt the dish to taste and add spices to it.

Cooking in a frying pan

Ingredients:

½ st. long grain rice;
1 medium carrot;
1 small onion;
1 st. purified drinking water;
1 pinch of salt;
ready seasoning for pilaf.

Cooking:

First, fry onions and carrots in any fat. It is important to ensure that the vegetables do not burn, otherwise the finished dish may taste bitter.
Pour rice washed to clear water to the fried vegetables.
Warm up the mass for several minutes so that each grain is covered with fat.
Pour hot water into the pan. It should be approximately 2 times more than cereals.
Salt and add spices.
Cover the pan with a lid and simmer the rice for 20-25 minutes, or until all the water has been absorbed into the grits.

You can slightly change such a recipe in a pan by adding, for example, a pod of bell pepper or tomatoes to it.

With Chiken

Ingredients:

4 things. chicken legs;
1 pc. onions, bell peppers and carrots;
1 st. rice
4 cloves of fresh garlic;
1 tomato;
2 tbsp. chicken broth;
sunflower oil;
salt, spices and dry garlic.

Cooking rice with chicken and vegetables like this:

Defrost the meat, rub with spices, salt, garlic and leave for at least half an hour.
Then fry the chicken in hot sunflower oil on each side until cooked.
Cut all vegetables and garlic into miniature cubes.
Fry them until soft in a little oil. Then pour in the broth and simmer for a couple of minutes.
Put rice to vegetables, add salt and spices.
After boiling the mass, simmer it under the lid for about half an hour.
10 minutes before cooking, add chicken to rice with vegetables along with the fat remaining from its frying. Stir the contents of the pan.

Serve the dish as a main hot dish for an everyday dinner or on a festive table.

Rice with vegetables in a slow cooker

Ingredients:

1 head of red onion;
6 g of seasoning for pilaf;
1 carrot;
fresh garlic to taste;
1 PC. sweet bell pepper;
2/3 st. long rice;
half a liter of water;
1 leaf of lavrushka;
salt to taste.

Cooking:

Finely chop all the declared vegetables. Cut the garlic into thin slices.
Rinse rice well until clear water.
Put the products in the bowl of the appliance immediately together.
Add lavrushka to them, pour water and mix the components.
Activate the "Rice" mode. The Pilaf program is also suitable for preparing such a dish.

Cook rice with vegetables in a slow cooker until the end of the automatically set time.

Without preliminary frying of products, such a treat turns out to be low-calorie and harmless to the figure.

With shrimps

Ingredients:

half a kilo of shrimp;
1 tsp cornstarch;
¼ tsp coarse salt;
4 eggs;
olive oil;
freshly ground pepper;
2 tsp sesame oil;
1 bunch of green onions;
5 st. boiled rice;
300 g of frozen vegetables;
3 art. l. soy sauce.

Cooking:

Rice is pre-boiled and chilled. It should turn out crumbly, so when choosing cereals, it is better to give preference to long-grain varieties - they have less starch.
Sprinkle shrimp with pepper, cornstarch and salt. Leave in this form to marinate for at least a quarter of an hour.
Fry the seafood until golden brown in a heated olive oil in a thick-walled pan.
Salt the eggs, beat and pour into the pan. Fry, stirring constantly, until they are no longer liquid. Mix the resulting mass with ready-made shrimp.
Chop the green onion and fry until a characteristic aroma appears. Put boiled rice on top of it, pour in soy sauce and add salt and pepper to taste.
Thaw the vegetable mixture beforehand, mix with sesame oil and send to rice.
When the vegetables are softened, transfer the shrimp and eggs to the pan. You can add a little more soy sauce to taste.

Such a treat with shrimp and vegetables should be served hot for dinner.

Recipe in Chinese

Ingredients:

2/3 st. long rice;
1 onion;
1 pod of sweet pepper;
3 eggs;
by ½ st. corn and green peas (canned);
salt;
vegetable oil.

Cooking rice with vegetables in Chinese:

Boil rice in salted water until tender.
Fry the onion in small pieces until translucent.
Pour the eggs into the pan to the vegetable and mix the protein with the yolk with a fork.
When the eggs "grab", pour rice into them, add pepper sticks and canned legumes without liquid.
Salt the mass to taste and fry the products for another 6 - 7 minutes.

It is delicious to serve such a treat with fried pork or chicken.

Rice with frozen vegetables

Ingredients:

2/3 st. rice
a pack of 400 grams of frozen vegetable mix;
½ tsp salt;
1 bay leaf;
2 tbsp. hot boiled water;
sunflower oil.

Cooking:

To cook rice with frozen vegetables, the first step is to boil the frozen mixture in salted boiling water for 6 to 7 minutes. It is worth choosing the option with carrots, sweet peppers and green beans.
Add well-washed rice, parsley and 1 tbsp to the prepared vegetables. l. sunflower oil. At this stage, you can use any of your favorite seasonings.
Let the mass boil at the maximum heating of the stove for about 5 minutes. Reduce the heat and continue cooking for another 12 minutes.

Turn off the heating of the stove and leave the treat under the lid for another quarter of an hour.

With the addition of pork

Ingredients for 400 grams of pork pulp:

2 tbsp. rice
2 medium onions;
1 large carrot;
1 small zucchini;
3 fresh tomatoes;
vegetable oil;
a pinch of coriander, turmeric, pepper and cumin;
salt;
4 tbsp. water;
greenery.

Cooking:

Cut the pork into small pieces, sprinkle with salt and immediately with all the seasonings, mashed in a mortar. Mix ingredients and leave for 10 minutes.
Pour the meat into a deep cast-iron skillet along with the onion cubes. Send chopped carrots there.
When the vegetables and meat are reddened, add the zucchini and tomato cubes. Fry foods together for 8 to 9 minutes.
Add thoroughly washed rice and sweat the mass with frequent stirring so that the cereal is saturated with oil.
Pour the ingredients with salted water, close the pan with a lid and simmer its contents over low heat for 25 - 30 minutes.

Decorate the finished dish with herbs and serve.

With mushrooms

Ingredients for 350 grams of a mixture of parboiled white and wild rice:

350 g fresh champignons;
1 pc. onions and carrots;
90 g of frozen green beans and green peas;
salt and spices;
vegetable oil.

Cooking with mushrooms and vegetables:

First of all, you need to cook the cereal in salted water until fully cooked, then put it in a colander and let the water drain.
Peel the mushrooms, chop coarsely and fry with chopped onions. All liquid should evaporate from the pan.
Add carrot cubes to the mushrooms with onions and cook the mass until the latter is soft.
Add frozen ingredients and sauté until vegetables soften.
Add cooked rice, salt and spices to your taste in the pan.

Keep the treat on the fire for another 7 - 8 minutes, cover the pan with a lid and leave to infuse for another quarter of an hour.

Lean rice risotto

Ingredients:

350 g long rice;
1 onion;
1 lemon;
300 g of champignons;
200 g of broccoli and green beans;
salt, pepper, saffron;
sunflower oil;
3 art. vegetable broth.

Cooking:

In a large skillet, fry the onion in sunflower oil until golden brown.
Put well washed rice on top of it, add saffron, salt and pepper. Drizzle with juice from a small lemon.
After 6 - 7 minutes, pour in the broth and simmer the mass under a closed lid for 5 minutes.
Add broccoli florets, green beans and coarsely chopped mushrooms to the rice. Cover the pan with a lid again and simmer the treat until all the liquid has evaporated and the cereal is soft.

Heat the oil in a saucepan and put the washed rice into it. Lightly fry the cereal, add salt and vegetable seasoning.

Ingredients for half a cup of brown rice:

1 can of canned red beans;
½ can of canned sweet corn;
2 bell peppers;
2 garlic cloves;
2 tbsp. l. tomato sauce;
1 onion;
1 pinch of sweet ground paprika;
salt to taste.

Cooking:

Fry chopped onion, garlic and bell pepper in any fat until softened.
Put washed rice to them, add salt and paprika. Fry food together for a couple of minutes.
Put the tomato sauce in the pan and pour 1 tbsp. salted water.
Reduce the heat, cover the container with a lid and simmer its contents until the rice softens.
After 20 - 25 minutes, pour in the beans and corn without liquid.

Cook the treat for another quarter of an hour over medium heat.

With vegetables, you can cook delicious rice of any variety, from the popular round-grain to the rare brown. The main thing is to strictly follow the instructions from the manufacturer on the package regarding the cooking time of the selected cereal. It is important and correct to determine the amount of liquid that will allow the rice to soften enough, but this information is always on the packaging. And therefore, even an inexperienced housewife will not have any difficulties in cooking rice with vegetables. Keep it up and everything will work out!

In various dishes, the choice of side dish often falls on rice. It can be boiled in a saucepan and served separately with meat or vegetables. Another way: stew rice in a pan at the same time as other ingredients. But many young housewives are wondering: "How to cook rice with vegetables in a pan?". The recipes for this dish are very simple and endlessly varied.

Classic recipe

To prepare the second course, you will need the following ingredients:

Green peas - 90 g.
Loose rice - 1 cup.
Carrots and onions - 1 pc.
Sweet pepper - 1 pc.
Oil for frying.
Plain water - 2 cups.
Dried herbs - a pinch.
Coriander, saffron and paprika - 5 g.

The process of cooking rice in a pan

Carrots are peeled, washed and cut into cubes. Cut the bell pepper in half and take out all the seeds and the foot. Then, it must be washed and cut into small pieces. The onion is peeled and also chopped into small cubes. In parallel, a frying pan is placed on the gas and oil is poured.

Next, carrots and onions are laid out in a heated dish, they must be fried until golden brown. After 5 minutes, canned peas are added to them, all this must be mixed and continue to fry a little more. While the frying is being prepared, the rice is thoroughly washed and evenly laid out on top of the vegetables.

Now all this is poured with boiling water, salted, covered with a lid and simmered over low heat. After 20 minutes, all components will be steamed, which means that the dish will be ready. If the rice seems still damp, you can sweat it again by adding boiling water there.

Recipe for rice with frozen vegetables in a pan

Ingredients:

Frozen mixed vegetables.
Turmeric - 1 tsp
Butter - 70 g.
Rice - 350 g.
Curry seasoning - 1 tsp
Garlic - 5 cloves.

Cooking

The recipe for rice with vegetables in a pan is very simple. And the cooking process does not take much time (about 50 minutes).

Without defrosting, vegetables should be poured into a heated pan with butter (20 g). Stir occasionally, about 7 or 8 minutes.

In a capacious dish (duckling is best), throw the remaining oil. At this time, you should also rinse the rice and put it in a heated dish.

When the rice becomes golden brown, add chopped vegetables to it.

Now the resulting mixture should be poured with boiling water, salt, pepper and close the lid. The dish is cooked until the water evaporates over low heat. Garlic will need to be added 5 minutes before turning off the stove. When the gas is turned off, the duckling is covered with a towel. After an hour or an hour and a half, rice cooked according to this recipe with vegetables in a pan will delight you with garlic aroma.

A simple and tasty dish: and vegetables in a pan

To prepare the dish, you will need the following components:

Cut of any meat (beef, chicken or pork).
Tomato - 3 pieces.
Two cloves of young garlic.
Rice - 1 cup.
Sunflower or olive oil for frying.
Various seasonings and salt to taste.
Bulgarian pepper.
Barberry fruits - 7 pieces.
One large carrot and onion.
Water - 2 glasses.

Cooking technique

The recipe for rice with vegetables in a pan begins with a thorough washing of the meat and cutting it into strips. Next, the cast-iron pan is lubricated with a small amount of sunflower oil and put on fire. We throw the meat divided into parts there and bring it to light frying. Onions and carrots are peeled and chopped into cubes. Bulgarian peppers should be washed, de-seeded and chopped into small pieces.

Tomatoes are also washed and cut into medium cubes. Onions, carrots and sweet peppers are added to the meat and sauted over low heat. The resulting mixture now needs to be supplemented with prepared tomatoes, seasonings and garlic and fry for 5 minutes.

In parallel, in a separate bowl, you need to thoroughly rinse the rice and put it on the meat with vegetables. Now the dish is salted, poured with water, covered with a lid and stewed over low heat (until the liquid evaporates).

Rice with chicken, tomatoes and other vegetables in a frying pan

Required components:

Rice - 1 cup.
Corn - ½ can.
Large carrot and onion.
Bulgarian pepper.
Legs - 400 g.
Ginger powder - ½ tsp
Tomatoes - 2 pieces.
Zira - ½ tsp
Canned peas - ½ can.
Sunflower oil for frying.
Turmeric - 4 g.
Garlic - 3 heads.

The cooking process

Cooking time takes approximately 50 minutes.

The execution of the dish begins with the preparation of canned food. It is necessary to open the jars and pour out all the contents of the liquid, and the ingredients are laid out in plates. Carrots and onions are peeled and chopped into cubes. Garlic cloves are freed from the husk and squeezed through a garlic press or finely chopped. The legs are thoroughly washed and chopped at the joints.

Rice groats need to be washed and soaked for a short time. Bell peppers and pre-peeled tomatoes are cut into small squares. A frying pan is placed on the stove and its bottom is smeared with sunflower oil. As soon as it is hot, the meat is laid out and languishing on the fire for 7 minutes. Then all the chopped vegetables are added to the chicken. The cooked dish must be constantly stirred.

The next step: on top of vegetables and meat, rice is evenly laid out and poured with water, slightly covering all the components. All seasonings are added to the dish, salted to taste and covered with a lid. The mixture is simmered over low heat for 20 minutes. When cooking comes to an end, you need to put canned food on vegetables and chicken, mix and cook. It is advisable to leave the brew on the stove so that it is well infused before setting the table.

Calories: Not specified
Cooking time: Not specified

I offer a very simple recipe with a photo of cooking rice with stew, which describes the cooking process step by step. In addition to the fact that stew is a delicious product, it also keeps for a long time. Having made stocks of stew for several months, you can not worry in those cases when there is nothing to cook lunch or dinner from. Stew will always come to your rescue. The main thing is to buy a natural product and read the composition carefully so that meat or cook is indicated there. If you are preparing stew dishes for the first time, then remember that it has enough fat, so do not add a lot of oil to make the dish moderately fatty. For me, a jar of stew is always important. We often spend time with our family on weekends, so I have absolutely no time to cook. Therefore, having worked up, having rested for the whole day, we come home, and the refrigerator is empty. There was no time to buy food, there was no time to cook dinner. In such cases, a jar of stew helps out. When I have time to buy, my husband and I stock up for the future: that is, we buy not only products that will be needed in the near future, but also those goods that are stored for a long time and do not deteriorate. It is very convenient to cook rice with stew, as this combination is most successful. Rice turns out tasty and saturated with the aroma of meat.

Required products:
- 1 cup rice (long variety)
- 300 grams of stew,
- 1 medium onion,
- 1 small carrot
- some salt
- 2 glasses of water,
- a little oil for frying vegetables.

Recipe with photo step by step:

Grind the vegetables: cut the onion into cubes, and rub the peeled carrots with a metal grater.

Pass the vegetables in oil, heat the pan well. When the vegetables become soft, add the stew to them, knead lightly to separate the pieces of stew. We fry everything together for another 5 minutes. We wash the rice (we use a long variety, it is crumbly and tasty). Drain the water from the rice, let the water drain well, and then add the rice to the pan. Salt to taste.

After 5-10 minutes, pour in water, mix and leave to stew so that the rice is completely cooked. After 15-20 minutes, we try again for salt, since we poured in water and it may not be salted enough.

Ready rice is served to the table. Instead of rice, you can cook