Easy Vegetable Rice Pilaf
Packed with bright Mediterranean flavors and spices, this vegetable rice pilaf is perfect for any dinner. It’s so good that you'll be eating it straight from the pot!
Ingredients
- 1 cup Sela basmati rice or regular basmati
- 2 tablespoons oil of choice
- 1 small yellow onion finely diced
- 4 garlic cloves finely minced
- 1 green bell pepper diced small
- ¾ cup shredded carrots
- 1 cup frozen or canned corn drained
- 1 teaspoon paprika
- 2 teaspoon bullion powder
- 1½ teaspoon coriander powder
- Salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2¼ cup hot water
Instructions
- Wash the rice in cold water until the water runs clear, then soak it in cold water for 20-30 minutes. Once done, drain.
- Add oil to a pot and let it heat up on medium heat. Add diced onion and sauté until translucent (clear-ish).
- Add the corn, bell pepper, and garlic and sauté until fragrant.
- Add the shredded carrots and sauté on medium-high heat until all veggies are soft.
- Add the drained rice and the spices, and mix everything together well.
- Add the hot water and mix, then taste the broth now for salt. Let it boil on high for 5 minutes, then cover and let it simmer on low for 5-20 minutes.
- Top your pilaf dish with toasted almonds and parsley. Serve and enjoy!
Notes
- Depending on the bullion powder you use, you'll need to taste the broth once you mix the spices in since bullion powders differ in saltiness.
- During cooking the rice, don’t uncover or stir it especially after the rice starts simmering. Otherwise, the steam will escape and your rice pilaf won’t cook properly.
- Once the rice has finished, let it rest covered for 5-10 minutes. After that, fluff it up gently with a wooden spoon without squishing the rice. Keep the rice pilaf covered until you are ready to serve.
Tried this recipe?Let us know how it was!