Kid-Friendly Veggie Rice
This veggie rice is kid-friendly and adult-approved! You can’t taste that it’s filled with multiple servings of veggies and protein. It cooks in the same time to make a pot of rice, so it’s the perfect side dish for a weeknight dinner. l always make this whenever I want to add more veggies into my kids’ diet (or to be honest my own
l used carrots and zucchini, but you can use whatever you have on hand. It’s the perfect kid-friendly dish to serve with dinner.
Veggie Rice
An easy, kid-friendly rice dish cooks in under 20 minutes and is filled with colorful vegetables and protein. It is quick and easy to make and the the entire family!
Servings: 8
Ingredients
- 1 cup basmati rice
- 2 cups chicken stock
- 3 large carrots grated
- 1 large zucchini grated and excess liquid squeezed out
- 2 tbsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 tsp chicken bouillon paste added to stock for flavor
- 1 onion diced
- 3 garlic cloves minced
Instructions
PREP
- Rinse the basmati rice under cold water until the water runs clear. Set aside.
- Grate your carrots and zucchini. and strain to remove excess liquid from the zucchini.
- Dice your onion and mince garlic.
COOKING THE VEGGIE RICE
- In a large saucepan, add 2 tbsp avocado oil. Over medium heat, add diced onion and sauté.
- Add in grated vegetables and sauté for about 3-5 minutes until soft.
- Stir to distribute the seasonings evenly.
- Push aside, and add in the butter. Pour in rinsed rice and toast for 2 minutes to cover in butter. Add in garlic, and seasonings, and sauté for another minute. Pour in chicken stock.
- Stir to evenly distribute the seasonings. If your chicken stock isn’t flavorful enough, stir the chicken bouillon paste to enhance the flavor.
- Bring to a boil and reduce the heat to low.
- Cover the pan with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Once the rice is cooked, fluff it with a fork and serve hot as a delicious side dish or a light meal.
This is a really good recipe. I baked some chicken thighs (family pack of 8) and used the drippings in place of the chicken stock. I seasoned my chicken differently than what is called for in the recipe so that added even more flavor. My kids loved it! I’ll be making this again…at least once every two weeks.
I was just curious if this recipe is correct? It says to use butter in the instructions but there is no butter in the recipe listings – also is 2 TBSP of garlic powder correct? I made as instructed and the garlic taste was too overwhelming.