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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

  • 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 and stir gently to mix.
  • Let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
  • Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 10 minutes. DO NOT remove the lid. No peeking, no stirring.
  • Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 10 minutes, so it finishes cooking in residual heat.
  • After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle and enjoy!

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.