Description
A quick and flavorful side dish, this vegetable rice pilaf features tender white rice, aromatic herbs, and a vibrant mix of peas and carrots—all simmered in savory chicken broth for the perfect balance of comfort and ease.
Ingredients
- 2 teaspoons olive oil
- ½ onion, diced
- 1 cup white long-grain rice, uncooked
- ½ teaspoon garlic salt
- ½ teaspoon dried basil leaves, crushed
- ½ teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
Instructions
- In a skillet, heat olive oil over medium heat. Add diced onion and cook for 3 minutes, or until translucent.
- Stir in the rice and cook for another 1–2 minutes, until lightly toasted.
- Add garlic salt, basil, and turmeric. Stir to coat the rice evenly with spices.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 10 minutes.
- Stir in the frozen peas and carrots. Cover and cook for an additional 10 minutes, or until rice is tender and liquid is absorbed.
- Fluff with a fork and serve warm.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add toasted almonds or pine nuts for extra crunch.
- Fresh herbs like parsley can be added before serving for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 3g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
