Ingredients
Scale
- 2 cups Long-grain white rice (Basmati or Jasmine work best)
- 1 tablespoon Olive oil or butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 3 ½ cups Vegetable broth (or water with bouillon)
- 1 teaspoon Ground turmeric (for color and health benefits)
- 1 teaspoon Cumin
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black pepper
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil or butter in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and the frozen mixed vegetables. Sauté for another 2 minutes. This step helps thaw the vegetables and allows the onions to release their natural sweetness, building a flavorful foundation for the rice.
- Add the dry rice to the pot with the vegetables. Stir the rice constantly for 2 minutes to “toast” the grains. You will notice the rice turning slightly opaque and smelling nutty. Pour in the vegetable broth, turmeric, cumin, salt, and pepper. Stir once to combine, then bring the liquid to a rolling boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid.
- Let the rice simmer undisturbed for 15-18 minutes. Do not lift the lid, as the steam is essential for cooking the rice evenly. After the time is up, turn off the heat and let the pot sit, still covered, for an additional 5 minutes. Finally, remove the lid and use a fork to gently fluff the rice. This separates the grains and distributes the vegetables evenly. Garnish with fresh parsley and serve warm.
- Cook Time: 35 minutes