Easy Vegetable Rice
⅓ cup dehydrated mixed vegetables
2 sundried tomatoes, cut into small pieces
¾ cup white rice
1¾ cup water
Combine vegetables, tomatoes rice and water in a rice cooker. Cook on white rice setting until done.
4 servings, 120 calories per serving
Hack: This recipe can be cooked on the stovetop in a saucepan. Bring to a boil, turn heat to low, cover and simmer for 20-30 minutes or until all water is absorbed.
Hack: Fresh, chopped vegetables can be substituted for dehydrated vegetables. Simply add 1 cup of your choice of fresh vegetables and one chopped tomato. Reduce water by 1 cup.
Hack: Leftovers can be used to make fried rice or rice omelette.
Hack: Leftover rice can be refrigerated for up to 5 days or frozen for up to 2 months. Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.
Super simple and healthy! Love it!!! I will definitely incorporate this from your review on Using Dehydrated Vegetables. I’ve been looking for a rice cooker have any in mind that you would recommend for perfect rice? I struggle with cooking rice on the stove. Could the dehydrated vegetables be cooked with the rice in a rice cooker?
Thanks.
This is the exact rice cooker I use and it does everything I want it to do for a very reasonable price! And I do add the dehydrated vegetables with the rice and water in this recipe. I have increased the amount of water normally used for rice to compensate for the hydration of the vegetables.
On some occasions, I like combining all together in a rice cooker. But on other occasions, I like to cook diced vegetables separately and add them to the rice just before serving. And I do this because rice typically takes about 20 minutes. And carrots take about 10, peas about 3 or 4, beans about 5.
I like meals that I can cook in the rice cooker when I’m feeling lazy but I get what you’re saying about the vegetables cooking faster than the rice. Since dehydrated vegetables take more time to hydrate and cook, throwing them in with the rice is a perfect solution, although it’s important to know that more water is required when cooking them from their dried state.
This seems like such an easy recipe to cook vegetables with rice, except, I do not have a rice cooker. So you do mention that one can do it on the stove top and then add the veggies, but, does one add the veggies right from the start with the rice? Or do I add the veggies later? And by the way, I will be using fresh vegetables, not dehydrated stuff
Whether you use a rice cooker or the stovetop, I suggest you add the vegetables right at the start so they can cook with the rice. Remember to cut the water back to 1½ cups if you decide to use fresh vegetables!
Part of my family is from Panama. And I would like to share with you how they prepare this rice in Panama.
Here are the ingredients.
1 lb of rice
1 tender chicken 3 or 4 lb
4 brown bell peppers
1 onion
3 tablespoons olive or vegetable oil
Olives and capers
4 tomatoes
2 cloves garlic
1 can tomato paste
4 large chili peppers
1 cup petit pois or peas
Parsley
4 cups water
You can add as much salt as you like.
So they prepare it this way. They clean the chicken and cut it into pieces. Then in a pan they heat the oil, fry the chicken, add the tomatoes, onion, garlic, peppers, capers, diced, then add the tomato paste, water to cover, salt to taste, cover and let it cook for about 20 minutes over low heat.
Then they remove the chicken from the sauce, remove the bones and cut it into pieces not too small, cut the browns into thin julienne strips.
Finally they prepare the rice in the same sauce that cooked the chicken; lower the flame and let it cook until the water dries and the rice is cooked, then they add the browns, the chicken, the “petit pois”. My grandma used to decorate with parsley and olives when serving.
This looks delicious. I’m definitely going to try it this weekend. Thank you for sharing!