Rice With Vegetables

Ingredients

• Bomba Rice1/4 cup (50 g)
• Onion1/4 count (38 g)
• Mushrooms1/4 cup (18 g)
• Garlic1/2 clove (2 g)
• Peas1 tablespoon (14 g)
• Tomato1/2 count (65 g)
• Paprika1/2 teaspoon (2 g)
• Saffron1/3 tablespoon (1 g)
• Carrot1/2 medium (30 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Place a large pan over medium heat and add the oil. Once heated, add the previously chopped onion and cook over low heat for 7 minutes.

2. 2

   Step 2

   Next, add the chopped bell pepper and the sliced mushrooms. Season with salt and pepper, mix and cook for 10 minutes.

3. 3

   Step 3

   Meanwhile, place the tomato, the chopped carrots and the peas in a pot with boiling water for 6 minutes. Next, remove, drain and set aside.

4. 4

   Step 4

   Blend the tomato, pour over the cooked vegetables and bring to a boil over medium heat. Stir and cook for 5 minutes.

5. 5

   Step 5

   Add the paprika, saffron and cook for 5 more minutes.

6. 6

   Step 6

   Add the rice and mix well. Add water or broth and bring to boil. For one cup of rice, add double the volume of water or broth.

7. 7

   Step 7

   Once boiling, lower the heat to medium-low and let cook for 20 minutes.

8. 8

   Step 8

   Once done, add the peas, carrot and mix.

9. 9

   Step 9

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice With Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.