Rice with Vegetables
Simple, quick, delicious, and perfect for any occasion! Rice with vegetables is a great side dish for many meals. You can vary it to your taste by adding vegetables of different colors and types. You can also use frozen vegetable mixes.
Updated : 13 October, 2025
Easy
About 20 min.
Ingredients
1 cup
Rice
2 cup
Water
150 grams
Green peas
150 grams
Canned corn
1
Onions
0.5
Bell pepper
1 teaspoon
Curry
20 grams
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For a side dish, it’s best to use long-grain rice - it doesn’t overcook and stays fluffy. You can use canned, fresh, or frozen peas (no need to thaw them).
Step 2
Take a deep skillet, heat it well, and add a bit of vegetable oil. Rinse the rice several times in cold water, then drain and transfer it to the skillet. Fry the rice for 5-7 minutes, until it becomes slightly translucent.
Step 3
Add salt, ground pepper, and a little curry powder. Pour in hot water (about 2 cups per cup of rice). Stir, cover, and cook over low heat for about 20 minutes, until all the water is absorbed and the rice has expanded. Depending on the rice variety, you may need a bit more or less water.
Step 4
Peel and finely chop the onion. Dice the bell pepper. In another skillet, heat some vegetable oil and sauté the onion and bell pepper for 4-5 minutes, until the pepper softens.
Step 5
Add the sautéed vegetables, corn, and peas to the cooked rice. Stir everything together and heat for another 2-3 minutes.
Step 6
Your rice with vegetables is ready! It’s a perfect side dish for any meat or fish meal. Serve hot. Enjoy!