Vegetable Rice with Zucchini & Bell Peppers
Ingredients
1 cup long-grain rice (basmati or jasmine)
2 cups vegetable broth or water
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tsp paprika
½ tsp cumin (optional)
Salt and black pepper to taste
2 tbsp tomato paste or crushed tomatoes
Fresh basil or parsley, sliced (for garnish)
Sour cream or plain yogurt (for topping)
Instructions
Cook the rice
Rinse the rice well. Cook it in vegetable broth or water according to package instructions. Set aside.
Sauté the vegetables
Heat olive oil in a large pan over medium heat.
Add onion and cook for 2–3 minutes until soft.
Add garlic and stir for 30 seconds.
Add vegetables & spices
Add zucchini, bell peppers, and cherry tomatoes.
Season with paprika, cumin, salt, and pepper.
Cook for 5–7 minutes until vegetables are tender.
Combine with rice
Stir in tomato paste and cooked rice.
Mix well and cook for 2 more minutes so flavors combine.
Serve
Spoon into bowls, top with sour cream or yogurt, and garnish with fresh basil.
Tips
Add chili flakes if you like heat
Works great as a vegan dish if you skip the dairy topping
You can add chickpeas or chicken for extra protein
