Créé avec l’IA
Nigerian Colorful Vegetable Rice
45 min 250 kcal par portion Facile
Ingrédients
4 Portions
- long grain white rice2 cups
- carrots, diced1 cup
- sweet corn kernels1 cup
- green beans, chopped1 cup
- red bell pepper, chopped1 cup
- onion, chopped1 medium
- vegetable oil2 tablespoons
- curry powder2 teaspoons
- thyme1 teaspoon
- salt1 teaspoon
- ground black pepper1 teaspoon
- low-sodium chicken broth2 cups
Instructions
- 1
Rinse the long grain white rice thoroughly under cold water until the water runs clear. Set aside.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3
Add the diced carrots, chopped green beans, and chopped red bell pepper to the pot. Stir and cook for another 3-4 minutes until the vegetables begin to soften.
- 4
Stir in the curry powder, thyme, ground black pepper, and salt. Mix well to coat the vegetables with the spices.
- 5
Add the rinsed rice to the pot and stir to combine with the vegetables and spices.
- 6
Pour in the low-sodium chicken broth and bring the mixture to a boil.
- 7
Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- 8
Add the sweet corn kernels, stir gently, and cover the pot. Allow the rice to steam for an additional 5 minutes off the heat.
