Rice with vegetables can be a hearty side dish for meat or a full-fledged independent lunch. You can choose any additives to it - tomatoes, zucchini, eggplant, pepper and others. And then the best recipes of rice with vegetables are collected, among which you will definitely find one that will appeal to you.

Rice with vegetables - a simple recipe for a side dish

Ingredients:

  • 220 - 240 g steamed long-grain rice;
  • 1 pc. onions, bell peppers and carrots;
  • 1 pickled cucumber;
  • vegetable oil;
  • salt and spices for pilaf.

Cooking:

  1. First, fry the onion cubes and carrot straws in hot oil until golden brown.
  2. Then add the seedless sweet pepper sticks and grated pickled cucumber into the pan.
  3. Cook rice in a separate bowl until cooked.
  4. Transfer cereals to vegetables and mix.

Salt the dish to taste and add spices to it.

Cooking in a pan

Ingredients:

  • ½ tbsp long grain rice;
  • 1 medium carrot;
  • 1 small onion;
  • 1 tbsp. purified drinking water;
  • 1 pinch of salt;
  • ready seasoning for pilaf.

Cooking:

  1. First, fry the onion with carrot in any fat. It is important to ensure that vegetables are not burnt, otherwise the finished dish may be bitter.
  2. To the fried vegetables, pour rice washed up to clear water.
  3. Warm the mass for several minutes so that each grain is covered with fat.
  4. Pour hot water into the pan. It should be about 2 times more than cereals.
  5. Salt and add spices.
  6. Close the pan with a lid and simmer the rice for 20 to 25 minutes or until all the water has been absorbed into the cereal.

You can slightly change such a recipe in a pan by adding, for example, a pod of bell pepper or tomatoes.

With chicken

Ingredients:

  • 4 things. chicken drumsticks;
  • 1 pc. onions, bell peppers and carrots;
  • 1 tbsp. rice;
  • 4 cloves of fresh garlic;
  • 1 tomato;
  • 2 tbsp. chicken broth;
  • sunflower oil;
  • salt, spices and dry garlic.

Cooking rice with chicken and vegetables like this:

  1. Defrost meat, grate with spices, salt, garlic and leave for at least half an hour.
  2. Then fry the chicken in warmed sunflower oil on each side until tender.
  3. Cut all the vegetables and garlic into small cubes.
  4. Fry them until soft in a small amount of oil. Then pour in the broth and darken for a couple of minutes.
  5. Put rice to vegetables, add salt and spices.
  6. After boiling the mass, extinguish it under the lid for about half an hour.
  7. 10 minutes before cooking, add chicken to the rice with vegetables along with the fat remaining from its roasting. Stir the contents of the pan.

Serve the dish as the main hot for everyday dinner or on the festive table.

Rice with vegetables in a slow cooker

Ingredients:

  • 1 head of red onion;
  • 6 g seasoning for pilaf;
  • 1 carrot;
  • fresh garlic to taste;
  • 1 PC. sweet bell pepper;
  • 2/3 Art. long rice;
  • half a liter of water;
  • 1 leaf parsley;
  • salt to taste.

Cooking:

  1. Finely chop all declared vegetables. Chop the garlic into thin slices.
  2. Rinse thoroughly until clear water.
  3. Place food in the appliance bowl immediately together.
  4. Add to them a lavrushka, add water and mix the components.
  5. Activate the "Rice" mode. The Pilaf program is also suitable for preparing such a dish.

Cook rice with vegetables in a slow cooker until the end of the automatically set time mode.

Without preliminary frying the products, such a treat turns out to be low-calorie and harmless to the figure.

With shrimps

Ingredients:

  • a pound of shrimp;
  • 1 tsp cornstarch;
  • ¼ tsp coarse salt;
  • 4 eggs;
  • olive oil;
  • freshly ground pepper;
  • 2 tsp sesame oil;
  • 1 bunch of green onions;
  • 5 tbsp. boiled rice;
  • 300 g of frozen vegetables;
  • 3 tbsp. l soy sauce.

Cooking:

  1. Cook rice in advance and cool. It should turn out to be friable, so when choosing cereals, it is better to give preference to long-grain varieties - they have less starch.
  2. Sprinkle shrimp with pepper, starch and salt. Leave as marinated for at least a quarter of an hour.
  3. Fry seafood until golden brown in warm olive oil in a thick-walled pan.
  4. Salt the eggs, beat and pour into a frying pan. Fry, stirring constantly, until they cease to be liquid. Mix the resulting mass with prepared shrimp.
  5. Chop green onions and fry until a characteristic aroma appears. Put boiled rice on top of it, pour soy sauce and add salt and pepper to taste.
  6. Thaw the vegetable mixture beforehand, mix with sesame oil and send to rice.
  7. When the vegetables are softened, shift the shrimp and eggs into the pan. You can add a little more soy sauce to your taste.

This treat with shrimp and vegetables should be served hot for dinner.

Chinese recipe

Ingredients:

  • 2/3 Art. long rice;
  • 1 onion;
  • 1 pod of sweet pepper;
  • 3 eggs;
  • by ½ tbsp. corn and green peas (canned food);
  • salt;
  • vegetable oil.

Cooking rice with vegetables in Chinese:

  1. Cook rice in salt water in advance until cooked.
  2. Fry the onion in small pieces until transparent.
  3. Pour the eggs into the pan to the vegetable and mix the protein with the yolk with a fork.
  4. When the eggs “set”, pour rice to them, add pepper sticks and canned beans without liquid.
  5. Salt the mass to taste and fry foods for another 6 - 7 minutes.

Serve such a treat with fried pork or chicken.

Rice with Frozen Vegetables

Ingredients:

  • 2/3 Art. rice;
  • a pack of 400 grams of frozen vegetable mixture;
  • ½ tsp salts;
  • 1 bay leaf;
  • 2 tbsp. hot boiled water;
  • sunflower oil.

Cooking:

  1. To cook rice with frozen vegetables, first of all you need to boil the frozen mixture in salted boiling water for 6 to 7 minutes. It is worth choosing the option with carrots, sweet peppers and green beans.
  2. Add to the prepared vegetables well-washed rice, lavrushka and 1 tbsp. l sunflower oil. At this stage, you can use any favorite seasonings.
  3. Allow the mass to boil at maximum heat for 5 minutes. Reduce heat and continue cooking for another 12 minutes.

Turn off the heating of the stove and leave the treat under the lid for another quarter of an hour.

With pork

Ingredients for 400 grams of pork pulp:

  • 2 tbsp. rice;
  • 2 medium onions;
  • 1 large carrot;
  • 1 small zucchini;
  • 3 fresh tomatoes;
  • vegetable oil;
  • a pinch of coriander, turmeric, pepper and zira;
  • salt;
  • 4 tbsp. water;
  • greenery.

Cooking:

  1. Cut the pork into small pieces, sprinkle with salt and immediately all the seasonings, mashed in a mortar. Stir the ingredients and leave for 10 minutes.
  2. Pour the meat into a deep cast-iron skillet with onion cubes. There also send chopped carrots.
  3. When the vegetables and meat are browned, add the cubes of zucchini and tomatoes. Fry foods together for 8 to 9 minutes.
  4. Add thoroughly washed rice and darken the mass with frequent stirring so that the cereal is saturated with oil.
  5. Pour the ingredients with salted water, close the pan with a lid and simmer its contents over low heat for 25 - 30 minutes.

Decorate the finished dish with herbs and serve.

With mushrooms

Ingredients for 350 grams of a mixture of steamed white and wild rice:

  • 350 g of fresh champignons;
  • 1 pc. onions and carrots;
  • 90 g of frozen green beans and green peas;
  • salt and spices;
  • vegetable oil.

Cooking with mushrooms and vegetables:

  1. First of all, you need to cook the cereal in salted water until fully cooked, then throw it in a colander and let the water drain.
  2. Peel the mushrooms, chop coarsely and fry with chopped onions. All liquid should evaporate from the pan.
  3. Add cubes of carrots to the mushrooms with onions and cook the mixture until soft.
  4. Pour in frozen ingredients and fry until vegetables are soft.
  5. Add cooked rice, salt and spices to your pan to your liking.

Keep the treat on the fire for another 7 - 8 minutes, cover the pan with a lid and leave to infuse for another quarter hour.

Lean Rice Risotto

Ingredients:

  • 350 g long rice;
  • 1 onion;
  • 1 lemon;
  • 300 g of champignons;
  • 200 g of broccoli cabbage and green beans;
  • salt, pepper, saffron;
  • sunflower oil;
  • 3 tbsp. vegetable broth.

Cooking:

  1. In a large pan, fry the onions until golden brown in sunflower oil.
  2. Put well-washed rice on top of it, add saffron, salt and pepper. Pour all the juice from a small lemon.
  3. After 6 - 7 minutes, pour in the broth and simmer the mass under a closed lid for 5 minutes.
  4. Add broccoli inflorescences, green beans and coarsely chopped mushrooms to rice. Cover the pan again and simmer the treats until all the liquid has evaporated and the cereal is soft.

Serve the risotto to the table with plenty of fresh herbs.

With corn and green peas

Ingredients per glass of steamed rice:

  • 1 carrot;
  • 60 g canned corn and canned green peas;
  • salt and any vegetable seasoning;
  • vegetable oil.

Cooking:

  1. In a stewpan, heat the oil and put washed rice in it. Lightly fry the cereal, add salt and vegetable seasoning.
  2. Pour components 2 tbsp. boiled water and simmer under the lid for 20 minutes, until the rice is softened.
  3. Separately, fry the straws of carrots until golden brown and mix with corn kernels and a pot. Send the resulting mass to rice.
  4. Add salt to the dish and add a little oil if necessary.

Cook the fried rice with vegetables on the side dish for another quarter hour already without a lid.

Mexican style

Ingredients for half a glass of brown rice:

  • 1 can of canned red beans;
  • ½ cans of canned sweet corn;
  • 2 bell peppers;
  • 2 garlic cloves;
  • 2 tbsp. l tomato sauce;
  • 1 onion;
  • 1 pinch of sweet ground paprika;
  • salt to taste.

Cooking:

  1. Fry chopped onions, garlic and bell pepper in any fat until soft.
  2. Put washed rice in them, add salt and paprika. Fry foods together for a couple of minutes.
  3. Put tomato sauce in a frying pan and pour 1 tbsp. salted water.
  4. Reduce the heat, cover the container with a lid and simmer its contents until the rice softens.
  5. After 20 - 25 minutes, pour beans and corn without liquid.

Cook the food for another quarter hour on medium heat.

With vegetables, you can cook rice of any kind deliciously, from the popular round-grain to the rare brown. The main thing is to strictly follow the instructions from the manufacturer on the packaging regarding the cooking time of the selected cereal. It is important and correctly determine the amount of liquid that will allow the rice to soften enough, but this information is always on the packaging. And therefore, even an inexperienced housewife will not have any difficulties in cooking rice with vegetables. Go ahead and everything will surely work out!

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