One-Pot Garlic Butter Rice with Vegetables
15min
30min
1
420
Chef's Note
For extra flavor, try toasting the rice a bit longer before adding the broth - it develops a nutty flavor that complements the garlic butter beautifully. Just be careful not to burn it!
Tags
Ingredients
1/2 cup long-grain white rice
2 tablespoons unsalted butter
3 cloves garlic
1/4 cup onion
1 medium carrot
1/2 medium red bell pepper
1/3 cup frozen peas
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions
Instructions
- 1
Rinse 1/2 cup of rice under cold water until the water runs clear, then drain well.
- 2
In a medium saucepan with a tight-fitting lid, melt 1 tablespoon of butter over medium heat.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn.
- 4
Add 1/4 cup diced onion and cook for 2 minutes until translucent.
- 5
Add the diced carrot and red bell pepper, cooking for another 3 minutes until slightly softened.
- 6
Add the rinsed rice to the pan and stir for 1-2 minutes to toast the grains lightly.
- 7
Pour in 1 cup of vegetable broth and 1 tablespoon of soy sauce, then add 1 teaspoon chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 9
After 15 minutes, add 1/3 cup of frozen peas on top (do not stir), then cover and cook for another 5 minutes.
- 10
Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- 11
Gently fluff the rice with a fork and stir in the remaining 1 tablespoon of butter until melted.
- 12
Garnish with sliced green onions and serve warm.
Nutrition Information (per serving)
420
8g
52g
21g
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