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mixed vegetable rice with peas, carrots, corn and beans on a plate
5 from 3 votes

Mixed Vegetable Rice

Blog: www.nextinlime.com

Author: Nelo
Servings: 2

Ingredients

  • 1 cup (200 g) long-grain white rice - rinse, soak 30 minutes, then drain (Note A)
  • 2 tablespoons cooking oil
  • ¼ cup (40 g) finely chopped onion
  • 1 cup (150 g) frozen mixed vegetables - no need to thaw, weight might vary (Note B)
  • ¼ teaspoon ground black pepper
  • 1 tiny pinch ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1.5 cups (355 ml) water
  • 1 teaspoon salt
  • 1 small bay leaf

Instructions

  • Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
  • Heat the oil in a medium saucepan/pot over medium-high heat. Add the chopped onion and sauté for 3 to 4 minutes until the color starts to turn light golden around the edges.
  • Mix in the frozen vegetables and cook 3 minutes. Add ground black pepper, ground cinnamon, ground cumin, and garlic powder, stir for 15 seconds.
  • Pour in 1.5 cups water. Also add salt and bay leaf. Cover with lid, bring to a rolling boil over high heat. Then add the drained rice, stir once gently, cover again.
  • Cook for 4 to 7 minutes, or until most (but not all) of the liquid has been absorbed. I sometimes find it foams up, so I lift the lid briefly to let out steam, then cover again.
  • When you see little bubbles and steam pockets forming on the surface, gently stir, then cover again, reduce the heat to the lowest setting, and let it steam for exactly 10 minutes. Don’t lift the lid during this time, or the built-up steam will escape.
  • Turn off the heat, take the saucepan/pot off the burner, but don't remove the lid. Let the rice rest covered for 10 minutes so it can finish cooking with the residual heat.
  • Fluff the rice gently with a fork and enjoy. I like to top with chopped fresh parsley sometimes, but that's optional. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.

Notes

Note A: Rice – I’ve made this recipe with basmati, jasmine, store-brand generic white rice, and they've all worked. For parboiled rice, I soak 1 hour, steam 15 minutes, then rest 15 minutes.
Note B: Frozen Vegetables – Use any mix as long as the veggie pieces are small. Big chunks of carrot, broccoli, or cauliflower can throw off the cook time. And avoid any mixes that have onion.