If I need to get more veggies in at dinner, what does this mom do? I make rice. Rice is my family’s perfect vessel for vegetables. This is definitely my go-to rice for tex-mex nights. Everything can get topped on this – peppers, tomatoes, salsa, onions, avocado, beans…pretty much everything.
I make this at least once a week and I still haven’t had anyone complain. Actually, there is little complaining in our house over dinner. They know the alternative dinner is PB&J – rarely do they take me up on that.
You might be surprised to hear that I make this rice with white rice, jasmine rice to be exact. There is this myth going around that dietitians are only supposed to like, cook with, and recommend brown rice. Well, I actually don’t like brown rice for every dish and my diet is very well balanced, so I like making jasmine rice every now and then. Brown rice has its place; its place is not with this dish.
I like to add onions, garlic, and red peppers while this rice is cooking. The flavor of this rice is outstanding. My kids like it because it’s not spicy and I like it because it has tons of nutrition, even without the brown rice.
I sauté the rice with all the spices before adding the water and it’s divine. It can definitely stand on its own as a dish, or add everything you like to the top. It keeps well for leftovers in the fridge up to 5 days.
- 2 Tablespoons canola oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1 clove garlic, minced
- 1 cup jasmine rice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 and 1/2 cups water (more if it boils too long)
- In a medium dutch oven over medium high heat, add canola oil
- Add onions and bell peppers to the pot and sauté until onions are translucent
- Add garlic and sauté for an additional minute
- Add rice and all spices, stir until combined
- Add water and bring to a boil
- Cover and reduce heat to a simmer
- Simmer for 15 minutes, stirring half way through (if you notice the rice sticking, add water 1/4 cup at a time until it doesn’t stick to the bottom)
- Remove from heat and fluff with a fork