We often use mashed potatoes, pasta or a variety of cereals as a side dish. Try to cook rice with vegetables in a pan and the standard additions to meat dishes will go to the background.
Simple recipe
- peas (green) - 100 g;
- large carrots;
- rice - 1 tbsp .;
- oil (olive) - 60 ml;
- large onion;
- water - 2 tbsp .;
- coriander - 5 g;
- pepper - 1 pc. (Bulgarian);
- Saffron - ½ tsp;
- dried herbs - 1 tsp;
- paprika - 5 g;
- salt.
Time: 45 minutes.
Calories: 131.5.
- We get rid of carrots from the top contaminated layer, wash and chop in small cubes;
- Bulgarian pepper cut in half, extract the stem and seeds. Be sure to wash and cut into small pieces;
- Husk remove from the bulb, then carefully wash. Shred the vegetable in small cubes;
- Place a deep frying pan with a thick bottom on the stove and grease it with plenty of oil;
- We spread carrot and onion cubes, we ferment for 5 minutes over medium heat;
- Wash the young peas, lightly dry and add it to the pan to other vegetables, along with pepper and seasoned spices;
- Continue frying for 5-7 minutes;
- While frying is prepared, wash the rice, which is then laid in an even layer over the vegetables;
- Fill the mixture with boiling water, salt to taste and bring to a slight boil;
- We remove the fire to a minimum and tightly cover with a lid, mixing;
- After 20 minutes the water will evaporate, steaming all the ingredients;
- Dish should try, if necessary, add a little more liquid, if the rice is damp, and dogotovit.
How to cook rice with frozen vegetables in a pan
- any vegetable mixture (frozen) - ½ kg;
- turmeric - 1 tsp;
- boiling water - 3 tbsp .;
- curry - 1 tsp;
- butter - 100 g (cream);
- rice - 400 g;
- salt;
- garlic cloves - 5 pcs.
Time: 50 minutes.
Calories: 151.2.
- ¼ put the prepared oil on the pan, where we add the vegetable mixture (without defrosting it);
- We ferry on moderate fire for 5-8 minutes, not forgetting to stir it regularly;
- In a capacious thick-bottomed skillet, we melt the remaining fat and in parallel we wash out the rice, which we then place in the baked butter;
- Add the grits with the prepared spices and, stirring occasionally, stew for about 10 minutes;
- When rice grains are podzol, passaged vegetables should be sent to them;
- Pour the substance with boiling water, add salt and, cover it with a lid, cook until the liquid evaporates. The fire level is minimal;
- Garlic teeth eliminate the husk and add to the dish, when until the end of cooking will remain 5 minutes;
- Turn off the gas and cover with a towel. Leave for 1/5 hour so that the mixture is filled with garlic flavor.
Rice with meat and vegetables in a pan
- tenderloin (beef or pork) - ½ kg;
- garlic to taste;
- Tomato - 3 pcs .;
- rice - 1 tbsp .;
- frying oil;
- Bulgarian pepper - 2 pcs .;
- favorite seasonings;
- barberry fruits - 7 pcs .;
- large carrots;
- water - 2nd;
- salt (can be replaced with soy sauce);
- onion head.
Time: 60 minutes.
Caloric value: 102.9 - 120.5 kcal (depending on the selected meat).
- Carefully wash the meat component and cut it into small strips;
- We coat the frying pan (preferably cast iron) with fat and spread the chopped meat onto it, bring it to light reddening;
- Cut the onion into small cubes, which should be cleaned and rinsed before;
- We also peel the carrots, wash them and chop them with the same pieces;
- We relieve bell peppers from seeds and peduncles, do not forget to wash, and then with crumble on the desired parts, the main thing - small;
- Washed tomatoes are cut into medium cubes;
- We send onions and carrots to roasted meat, pass them together for about 10 minutes;
- Mix the mixture with peppers and tomatoes, mix, sprinkle with your favorite seasonings and squeeze garlic teeth;
- Fry the substance for about 5 minutes;
- In parallel with this, we wash out the rice, and then shift it to the prepared products;
- Fill with water, bring to a boil, do not forget to salt;
- We turn down the fire level, cover with a lid;
- Cook until the moisture evaporates. Then be sure to try, and if necessary, the preparation should be continued, adding a little more liquid.
Rice with chicken, tomatoes and other vegetables in a pan
- corn - ½ b .;
- rice - 1.5 tbsp .;
- carrots - 1 pc. large;
- chicken pulp - 400 g;
- ginger (powder) - ½ tsp;
- sweet pepper - 1 pc .;
- tomato - 2 pcs .;
- zira - ½ tsp;
- bulb;
- peas - ½ b .;
- turmeric - 5 g;
- butter (fry);
- garlic - 3 teeth;
- water.
Time: 50 minutes.
Calories: 162.7.
Before you start cooking, you should prepare all the ingredients. We remove the preserved ingredients from the cans and allow excess liquid to drain.
With carrots, peel off the rind, then wash it and chop into medium cubes. We do the same with the bulb: extract it from the husk, wash it and make a small square.
We release the garlic teeth from the husk and pass it through the press, if desired, you can finely chop up.
If necessary, we remove the chicken from the skin, then we wash it abundantly and chop it into small comfortable pieces.
A Bulgarian pepper crumbled square, do not forget to wash it before and clean out of it seeds. Washed tomatoes are divided into slices, which are then cut into 4 more pieces.
On the stove we place a pan, of a capacious volume, pour oil on its bottom. After heating, we spread the meat ingredients into it and bring it to white hot, frying for 7 minutes.
Then we add all raw vegetables to the chicken and pass, stirring regularly. 5 minutes is enough.
We spread rice over the vegetable mixture and fill it with water so that it covers the surface 2 cm. Fold in the prepared spices, salt to taste when boiling, close the lid and evaporate the liquid for about 20 minutes. At the same time we remove the fire as minimally as possible.
5 minutes before switching off, you must add canned foods, knead and dogotovit. It is also desirable for some time to leave under the lid, so that the dish infused.
Rice with fish and vegetables
- green beans (frozen) - 1 tbsp .;
- wine (white) - ½ st .;
- suitable spices;
- canned corn - ½ st .;
- 1 carrot;
- sea fish (white fillet) - 600 g;
- large onion;
- rice - 250 g;
- salt;
- butter;
- water - 1-1.5 st.
Time: 40 minutes.
Calories: 122.7.
- Fresh vegetables are extracted from the upper shells, qualitatively washed out and cut into medium squares;
- Oil should pour over a frying pan and fry on it for 7 minutes the crumbled components;
- Then we add to the mixture the pieces of beans and canned corn;
- Sprinkle with spices and stew for a few more minutes;
- Fish fillet crumble into convenient pieces and send to the pan, followed by vegetables;
- Lightly fried on all sides;
- Put the washed rice to the fried components, then pour it with wine and water;
- After boiling we add some salt, remove the fire to the minimum and cover it with a lid;
- Finish cooking when the moisture evaporates.
Cooking Tips
- the recipe of the dish can be changed by adding or removing certain vegetables. The main thing is to take into account their cooking time;
- also allowed to do with spices. Easily replace the spices listed in the recipe with your favorite ones;
- as for rice, it is better to use long grain and steamed, so the dish will not turn into porridge;
- when adding tomatoes to cooking, it is better to blanch them and peel them.
Enjoy your meal!
Another recipe for delicious rice with vegetables in a griddle is in the next video.
