Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati work best)
- 4 cups water or vegetable broth (using bouillon cubes keeps it under budget)
- 1 tablespoon vegetable oil or butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce or 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or parsley (optional)
Instructions
- Start by rinsing your rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and ensures a fluffy result. Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the rinsed rice to the pot and stir constantly for 2 minutes. Toasting the rice in the oil adds a nutty depth of flavor and helps the grains stay separate during cooking.
- Pour in the water or broth, soy sauce (or salt), black pepper, and dried herbs. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, stir in the frozen mixed vegetables. Immediately reduce the heat to the lowest setting and cover the pot with a tight-fitting lid. Let the rice simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly and keeping it light.
- Once the timer goes off, remove the pot from the heat but keep the lid on. Let it sit undisturbed for another 5 minutes. This final rest allows the remaining moisture to distribute evenly throughout the grains. Remove the lid and use a fork to gently fluff the rice, mixing the vegetables thoroughly. Taste and add more salt or pepper if needed. Transfer the rice to a large serving bowl or plate directly from the pot for a rustic, family-style presentation.
- Cook Time: 30 minutes