We often serve potatoes, pasta or cereals as a side dish. But if you are tired of mashed potatoes or dry buckwheat, we recommend cooking rice with vegetables in a frying pan. The result is a bright and tasty culinary composition that will definitely appeal to all eaters without exception.
Rice with vegetables is a great side dish for any dish. It is not at all difficult to prepare, and you can use many different ingredients, however, observing the proportions of spices and vegetables.
Ingredients:
- a glass with a pile of rice grains;
- half a zucchini;
- up to 200 g carrots;
- the same amount of onions;
- and the same amount of sweet pepper;
- two garlic cloves;
- oil, spices.
Cooking method:
- First of all, let's prepare the vegetables. They must be fresh and ripe. Cut the zucchini and sweet pepper into cubes, finely chop the spicy vegetable and onion, and grate the carrots.
- Place the onion in a frying pan with oil and sauté until golden. Then add the orange root vegetable, and as soon as it becomes soft, add the pepper. Lastly, add the zucchini and garlic crumbs.
- In a deep frying pan, heat the oil again, add 4 g of black pepper, 3 g of red pepper, 6 g of a mixture of paprika, turmeric and coriander. Keep the spices on the fire for a minute, add the rice grains and fry them so that the grains absorb the taste and aroma of the spices.
- Afterwards, add vegetables to the rice, mix the mixture, pour in a couple of glasses of salted water and do not stir any more. Cover the almost finished dish with a lid and cook over low heat for 25 minutes.
With added chicken
You can cook rice simply with vegetables, and if you add chicken, you get a complete lunch or dinner.
Ingredients:
- an incomplete glass of rice grains;
- one onion and one carrot each;
- can of corn;
- the same amount of green peas;
- sweet pepper fruit;
- up to 400 g of poultry meat;
- spoon of tomato puree;
- spices, oil.
Cooking method:
- For the recipe, you can use any part of the bird, be it a leg or a breast. Cut the meat into pieces, season with spices and lightly fry.
- As soon as the chicken is slightly browned, add the onion cubes and fry the food until golden. Then add grated carrots and pepper cubes and fry for ten minutes.
- Then mix the ingredients with tomato paste and after two minutes pour in a glass of water.
- As soon as the contents of the frying pan boil, add the grains of rice, add the same amount of water and simmer the rice with chicken and vegetables for half an hour.
- Five minutes before readiness, add peas and corn. After cooking, let the finished dish sit for a while.
With frozen vegetables
Rice with vegetables can be prepared at any time of the year, because both fresh and frozen vegetables are suitable for such a dish.
Ingredients:
- 1.5 tbsp. rice grains;
- half a kilo of frozen vegetables (mix);
- half a stick of ghee;
- five garlic cloves;
- spices.
Cooking method:
- Place a spoonful of melted butter in a frying pan and add frozen vegetables. Fry them for five minutes.
- In another, deeper frying pan, melt the remaining butter. Pour rice into it, add a little curry and turmeric.
- Combine rice with vegetables, salt, pepper, pour in water (ratio 1:2). We simmer the food until the grains are ready and five minutes before the end of the process, add peeled garlic cloves to them.
- When the dish is ready, you can wrap the pan and leave it for 15 minutes. The rice will be saturated with the aroma of spices and spices.
How to fry rice with minced meat and vegetables
Rice with juicy minced meat and vegetables will definitely be appreciated by your loved ones. Vegetables will add a pleasant color and taste to the finished dish.
Ingredients:
- a glass with a heap of rice grains;
- up to 300 g of minced meat;
- one onion and one carrot each;
- two spoons of tomato paste;
- oil, spices.
Cooking method:
- Chop the onion into cubes and sauté until soft. After, add the grated carrots and simmer the vegetables for 15 minutes.
- Take any minced meat, add it to the vegetables and cook for ten minutes.
- Then add tomato paste, pour in half a cup of boiling water and simmer the products for 15 minutes.
- Separately boil the rice. As soon as the grains become soft, add them to the frying pan with the rest of the ingredients. Salt, pepper, heat the mixture for ten minutes and remove from heat.
Fish recipe
Rice cereal is one of the most popular in our country. A wide variety of dishes can be prepared from white grains, including those with the addition of fish.
For the recipe, you can use any type of sea fish, but we will use whitefish.
Ingredients:
- two whitefish carcasses;
- an incomplete glass of rice grains;
- two carrots and onions;
- oil, spices.
Cooking method:
- This dish can be prepared with spices or just salt and pepper. If you choose to cook with spices, then put three black peppercorns and the same number of clove buds, a couple of cardamom seeds and some coriander seeds into the heated oil. Literally after half a minute, add the onion cubes and fry them for three minutes.
- Afterwards, add the grated carrots and after five minutes place the fish pieces on the vegetable bed.
- Add rice, add water and simmer for 25 minutes.
With turkey
Turkey, rice and vegetables make a light yet satisfying meal. The most important thing in this recipe is the spices, which we borrow from Indian cuisine.
Ingredients:
- half a kilo or a little more turkey (fillet);
- one carrot and one onion;
- a full glass of rice grains;
- three garlic cloves;
- three stalks of celery;
- two tsp. curry;
- a pinch of ground ginger;
- salt, pepper, oil.
Cooking method:
- Place pieces of meat in a container, sprinkle them with curry, salt, pepper and ginger. Stir and leave for 15 minutes.
- Cut the carrots into quarters, the onion into small cubes, the spicy vegetable and celery into larger pieces.
- Fry the turkey and garlic in hot oil until the meat turns light. After that, add celery, onion and carrots, simmer until the orange root vegetable is soft.
- Pour in the grains, add salt, add water and simmer the food until cooked over low heat.
Rice with meat and vegetables in a frying pan
Rice and meat are always a tasty tandem, worthy of a full meal.
To make the grains crumbly, it is important to maintain the correct proportions of cereal and water. As a rule, one serving of rice requires twice as much liquid.
But don’t forget that in addition to cereal, other ingredients are used in the recipe, so we adjust the amount of water depending on their juiciness.
Ingredients:
- up to half a kilo of pork (beef, veal);
- one and a half cups of long grain rice;
- eggplant;
- three tomatoes;
- two bell peppers;
- carrot and large onion;
- 0.5 tsp each turmeric, coriander and black pepper;
- 1 tsp. curry;
- 0.5 tsp each sweet paprika and chili.
Cooking method:
- We cut the meat into pieces, as for goulash. If the product contains fat, then oil is not needed for frying.
- In a deep frying pan, fry the meat pieces for seven minutes. Afterwards, pour in half a cup of water and continue cooking. If you choose pork, then simmer it for 15 minutes, if veal - 20, beef will need at least half an hour.
- Grind coriander peas with clove buds and pepper in a mortar. Mix the resulting composition with already ground spices.
- Cut the onion into quarters. Cut the eggplants without peel into cubes, add some salt, and after 15 minutes rinse under water so that the vegetable does not become bitter. We also cut carrots and bell peppers in the same way.
- As soon as the meat is fried and browned, add the onion, and after a couple of minutes add all the spices. After three minutes, add carrots with bell peppers and eggplants.
- At the very end of the process, add rice and mix the ingredients. Fry the mixture for three minutes, then add water, add some salt and simmer for half an hour.
Rice with frozen vegetables is a delicious and simple side dish that goes well with meat and fish. However, it will be good as an independent dish.
Content:
This dish is a healthy and dietary side dish that will appeal to everyone who wants to lose weight, and who simply loves to eat delicious food. Simply put, a side dish of rice with frozen vegetables is a balanced, satisfying and tasty dish.
The benefits of rice with vegetables
Rice, along with potatoes, is an equally popular side dish for meat and fish dishes. It has both excellent taste and great benefits for the human body. For example, rice contains vitamins and group B, all kinds of trace elements and minerals. Rice cereal is generally the most important dietary product that is recommended for overweight people.
Traditionally, rice is prepared by boiling it until tender. But sometimes it happens that the cereal boils over, turning into porridge. To prevent this from happening, you should know some secrets of cooking rice. In addition, during cooking, one must strive to preserve all the useful and valuable properties of this cereal. To do this, when cooking rice, you should gradually add water and evaporate it, rather than rinse the cereal three times and pour the water into the sink. This recommendation applies to all cereals.
Vegetables
Vegetables are an excellent source of vitamins, minerals and other natural compounds necessary for our body. However, they are available fresh only in the warm season, and in winter they are very expensive, which makes them inaccessible. Therefore, many housewives prepare vegetables for future use by freezing. This is a simple and reliable way to preserve all the beneficial substances in vegetables, since during canning and drying they are exposed to high temperatures, which kills most of the beneficial substances.
Shock freezing of vegetables is a technology that allows them to preserve their taste, structure, color, 100% of microelements and 90% of vitamins. Such vegetables are in no way inferior to fresh ones in their beneficial and nutritional properties.
- Calorie content per 100 g - 98.8 kcal.
- Number of servings - 2
- Cooking time - 45 minutes
Ingredients:
- Rice - 200 g
- Frozen vegetables - 250 g
- Ground paprika - 1 tsp.
- Ground ginger - 0.5 tsp.
- Salt - to taste
- Ground black pepper - to taste
Making Stewed Rice with Frozen Vegetables
1. Heat the frying pan, please note that there is no need to pour oil! Place frozen vegetables in a heated pan, do not defrost. The vegetable mixture can be very different at your discretion. For example, you can use zucchini, tomatoes, eggplant, peppers, cauliflower, carrots, etc.
2. Rinse the rice once under water to preserve all the beneficial substances and place it in a frying pan with the vegetables. Also add ground paprika and ginger.
3. Turn on medium heat and add 50 ml of drinking water to the pan. Simmer the vegetables with the rice, stirring all the time. When all the water has evaporated, add more, and continue until the rice is completely cooked. Halfway through cooking, add salt and pepper to the ingredients and finish cooking. With this method of cooking rice, all the beneficial and nutritional properties will be retained.
The fastest and healthiest side dish you can prepare at home is boiled rice with frozen vegetables, if you have any in your freezer. In any case, frozen Mexican mixture can be purchased at any supermarket - nowadays it is inexpensive and can be prepared in a matter of minutes. This dish can be served with meat, baked or stewed fish.
Ingredients
- 200 g rice
- 300 g Mexican mixed vegetables (frozen)
- 2-3 pinches of salt
- greens to taste
- 500 ml hot water
- 20 ml vegetable oil
- 1 bay leaf
- 2-3 pinches of ground black pepper
Preparation
1. Many cooks make the unforgivable mistake of adding frozen vegetables to almost boiled rice. Never add cold ingredients to a boiling dish, especially cereals, as the heating stops in the middle of the core and the cereal remains raw, not cooked. To avoid such failures, boil water in a cauldron or saucepan, add salt and ground black pepper to it. As soon as the liquid boils, add frozen vegetables to it and boil for 5-7 minutes.
2. Rinse the rice in water several times. Be sure to choose steamed cereal - it cooks faster and will not let you down at the right time. After the specified time for cooking the vegetables, add the washed rice to the container.
3. Pour in vegetable oil - it will prevent the grains of rice from sticking to each other, and add a bay leaf. Gently mix everything and cook on high heat for 5 minutes, then reduce the heat to low and simmer the dish for another 10 minutes. Cover the container with a lid, turn off the heat and leave for 5 minutes.
Before I talk about ways to freeze cooked rice, I want to say a few words about its cooking method. Only properly cooked rice will not disappoint you after defrosting. If you pack unappetizing sticky rice into bags, you will get something similar and even worse after defrosting. You can see how to cook rice correctly.
If you specifically decide to cook several glasses of rice in order to save time in the future, then I advise you to decide on the types of rice. Cook some long grain rice and some short grain rice. Then you will have more options for preparing dishes. One variety is suitable for salads (for example), and the other is suitable for preparing the filling for pies or for stuffing poultry, or, and the like.
So, you have cooked rice. There is no need to add butter to it. The first thing to do is cool it down.
Take a large flat bowl and add rice. The layer of rice should be as thin as possible so that it cools faster. You can stir the rice with a fork from time to time. You should not leave boiled rice uncovered on the kitchen counter for too long; the grains may dry out and then the texture of the rice will be uneven. Some grains will be soft, while others will be dry and hard.
Once the rice has cooled, it can be transferred to bags and trays.
Transfer the rice into the bag using a spoon. Try to put in such an amount that you can distribute it in the middle of the bag in one even, thin layer.
Close the bag tightly, releasing as much air as possible from the bag.
For ease of use of a frozen product, weigh the contents of the package. You can indicate the weight on the label and not waste time on additional steps after defrosting the rice.
Cooked rice can also be frozen in special trays or containers for freezing food. Just when packing rice into trays, do not compact it and leave approximately 1 cm of free space to the edge of the tray.
Indicate the information on the label: cooked rice, type of rice (round, long, brown rice, etc.), weight and date of preparation.
Place the trays and bags in the freezer, the temperature of which should be minus 18 degrees.
But freezing cooked rice doesn’t end there. In the first one and a half to two hours, you need to shake/break the contents of bags and trays 3-4 times. Remove the bag from the freezer and, without opening it, break it with your hands and shake the bag. This way, the rice will not stick together into one continuous layer and will be crumbly after defrosting.
Do the same with a tray of rice, only here you don’t need to break anything, just shake the box from side to side. The extra space that we left in the middle of the tray will allow the rice to move freely from wall to wall and the rice will also not stick together.
That's it. Rice can be kept in the freezer for 3 to 6 months at -18 degrees.
To defrost rice, you need to transfer it to the refrigerator shelf and wait until the product is completely defrosted.
If you need to defrost the rice faster, then you need to take it out of the bag, put it on a plate, add a little cold boiled water and put it in the microwave. Turn on either the “Quick Defrost” mode on the microwave panel, or preheat for a couple of minutes at minimum power.
We often serve mashed potatoes, pasta or a variety of cereals as a side dish. Try cooking rice with vegetables in a frying pan and standard additions to meat dishes will fade into the background.
- 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.
How to cook rice with frozen vegetables in a frying pan
- any vegetable mixture (frozen) – ½ kg;
- turmeric – 1 tsp;
- boiling water – 3 tbsp;
- curry – 1 tsp;
- butter – 100 g (butter);
- rice – 400 g;
- salt;
- garlic cloves – 5 pcs.
Time: 50 minutes.
Calories: 151.2.
- Place ¼ of the prepared oil in a frying pan, where we add the vegetable mixture (without defrosting it);
- Sauté over moderate heat for 5-8 minutes, remembering to stir regularly;
- In a spacious, thick-bottomed frying pan, melt the remaining fat and at the same time wash the rice, which we then place in the melted butter;
- Season the cereal with the prepared spices and, stirring occasionally, simmer for about 10 minutes;
- When the rice grains are golden, sautéed vegetables should be added to them;
- Pour boiling water over the substance, season with salt and, covering with a lid, cook until the liquid evaporates. Fire level is minimal;
- We remove the garlic cloves and add them to the dish when there are 5 minutes left before the end of cooking;
- Turn off the gas and cover with a towel. Leave for 1/5 hour until the mixture is filled with garlic aroma.
Rice with meat and vegetables in a frying pan
- tenderloin (beef or pork) – ½ kg;
- garlic to taste;
- tomato – 3 pcs.;
- rice - 1 tbsp.;
- frying oil;
- bell pepper – 2 pcs.;
- favorite seasonings;
- barberry fruits – 7 pcs.;
- large carrots;
- water - 2 tbsp.;
- salt (can be replaced with soy sauce);
- onion head
Time: 60 minutes.
Calorie content: 102.9 – 120.5 kcal (depending on the selected meat).
- Wash the meat component thoroughly and crumble it into small strips;
- Coat a frying pan (preferably cast iron) with fat and place the chopped meat on it, bringing it until lightly browned;
- Cut the onion into small cubes, which should be peeled and washed before doing this;
- We also peel the carrots, wash them and chop them into the same pieces;
- We remove the seeds and stems from the bell peppers, don’t forget to wash them, and then chop them into the desired pieces, the main thing is small ones;
- Cut the washed tomatoes into medium cubes;
- Add onions and carrots to the fried meat, sauté them together for 10 minutes;
- Add the mixture with peppers and tomatoes, mix, season with your favorite seasonings and squeeze out the garlic cloves;
- Fry the substance for 5 minutes;
- At the same time, wash the rice and then transfer it to the food being prepared;
- Fill with water, bring to a boil, not forgetting to add salt;
- Reduce the heat level and cover with a lid;
- Cook until the moisture evaporates. Then we definitely try it, and if necessary, continue cooking by adding a little more liquid.
Rice with chicken, tomatoes and other vegetables in a frying 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;
- oil (fry);
- garlic – 3 cloves;
- water.
Time: 50 minutes.
Calories: 162.7.
Before you start cooking, you should prepare all the ingredients. We remove the canned ingredients from the jars and allow the excess liquid to drain.
Peel the carrots, then wash them and chop them into medium cubes. We do the same with the onion: remove it from the husk, wash it and chop it into small squares.
We free the garlic teeth from the husk and pass it through a press; if desired, you can finely chop it.
If necessary, remove the skin from the chicken, then wash it generously and chop it into small, manageable pieces.
It is important to rinse the rice grains thoroughly so that the liquid is no longer cloudy.
And cut the bell pepper into small squares, not forgetting to wash it beforehand and remove the seeds from it. We divide the washed tomatoes into slices, which are then cut into 4 more parts.
Place a large frying pan on the stove and pour oil on the bottom. After heating, put the meat ingredients in it and bring it until white, frying for 7 minutes.
Then add all the raw vegetables to the chicken and sauté, stirring regularly. 5 minutes is enough.
Place rice on top of the vegetable mixture and add water to cover the surface by 2 cm. Season with prepared spices, salt to taste; when it boils, 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 turning off, add canned food, stir and finish cooking. It is also advisable to leave it covered for a while to allow the dish to steep.
Rice with fish and vegetables
- green beans (frozen) – 1 tbsp.;
- wine (white) – ½ tbsp.;
- suitable spices;
- canned corn - ½ cup;
- 1 carrot;
- sea fish (white fillet) – 600 g;
- large onion;
- rice – 250 g;
- salt;
- oil;
- water – 1-1.5 tbsp.
Time: 40 minutes.
Calories: 122.7.
- We remove fresh vegetables from the upper shells, wash them thoroughly and cut them into medium squares;
- Pour oil over the frying pan and fry the crumbled ingredients in it for 7 minutes;
- Then add pieces of beans and canned corn to the mixture;
- Sprinkle with spices and simmer for a few more minutes;
- Chop the fish fillet into manageable pieces and place in a frying pan, followed by the vegetables;
- Lightly fry on all sides;
- Add washed rice to the fried ingredients, then pour wine and water over it;
- After boiling, add some salt, reduce the heat to low and cover with a lid;
- We finish cooking when the moisture has evaporated.
- The recipe of the dish can be changed by adding or removing certain vegetables. The main thing is to consider the cooking time;
- It is also allowed to do this 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 rice, so the dish will not turn into porridge;
- When adding tomatoes to a recipe, it is better to blanch and peel them.
Bon appetit!
Another recipe for delicious rice with vegetables in a frying pan is in the next video.
