Cooked Rice with Veggies

What could be better than cooked rice, loaded with veggies and only takes 20 minute to make? Did I mention how this recipe is super easy to make it, but oh so delicious.
In our house, we love rice (plain white rice, fried rice, plov, you name it), I make it often, and it disappears from the table in seconds. Typically, I serve this type of rice with seafood, and whenever I end up having unexpected guests, I like to bake salmon over Cooked Rice and Veggies and a fresh salad – very quick, healthy and delicious meal that everyone enjoys. I also like that you don’t need to wait until rice is cooled to add all other ingredients, as I t has to be mixed right after the rice is cooked, so it can absorb flavor and moisture from the fried vegetables.
The tip to make moist rice is to add little bit of extra oil for that.

Ingredients:

1cup fully cooked rice (add 1tbsp light olive oil + 1/2tsp salt while cooking the rice)

1 cup chopped onions

1 cup shredded carrots ( I use the same shredder that I use for Korean carrots, it makes huge difference then if you will use regular shredder)

1 cup sliced bell pepper

1/4 cup light olive oil (might be little more but it’s optional)

2-3 garlic cloves, minced

1/4 cup chopped baby dill, fresh

2-3 tbsp of lukewarm water

1/2 tsp seasoning

salt, pepper

While the rice is cooking prepare all the vegetables.

Heat the oil on a nonstick pan and add carrots and onions. Cook it for few minutes and when the veggies are half way done add bell pepper. Season with some salt and pepper. If you see that the veggie mixture need an extra oil ( if it’s too dry) add some oil and 2-3 tbsp of water. That way the veggies will produce moisture and that’s what we need. Close the pan with a lid while the veggies are cooking.

Once rice is cooked and vegetables are done mix all ingredients together, add minced garlic and chopped baby dill. Season with some salt and seasoning to taste.

❤️Enjoy!