10 oz (283g) Chicken Breast 2 Cups Rice 2 Cups Chicken Broth 1 Can (15 oz / 425g) Sweet Peas 2 oz (57) Cremini Mushrooms 2 oz (57) Baby Carrots 2 oz (57) Cauliflower 2 oz (57) Broccoli 1/2 Bell Pepper 1 Onion Turmeric Salt, Black Pepper Vegetable Oil Preparations: 1- Dice the onion. 2- Chop/dice the chicken breast. 3- Dice the bell pepper, carrots, cauliflower, broccoli, and the mushrooms. 4- Wash and rinse the rice. Directions: 1- Fry the onions with vegetable oil until golden. 2- Stir in the diced chicken breast and continue frying for 10 minutes. 3- Add salt, pepper, and turmeric. 4- Add the bell pepper and carrots to the pot and continue frying for few minutes before going to next steps. 5- Stir in the cauliflower, broccoli, and mushrooms and continue heating for 10 more minutes. 6- Stir in a can of sweet peas and turn the heat off. 7- Transfer the rice onto a large pot. 8- Add chicken broth, 1/4 tsp salt, and 2 tbsp vegetable oil. 9- Transfer the fried veggies over the rice. (Try to keep the layer of the veggie mixture on top of the rice). 10- Over medium heat, Simmer the pot for 10 to 15 minutes or until the water is somewhat evaporated. 11- Cover the pot with a large napkin and the lid and continue cooking for half an hour or until well cooked.
Veggie Rice CALORIES & NUTRITION VALUES
Veggie rice contains very high amount of vitamin C, and high amount of vitamin A. One serving (3.5 oz / 100g) of this veggie rice recipe contains as much as 33 percent vitamin C. One serving of veggie rice recipe has 139 calories (31 calories from fat), 3.5g total fat (0.6g saturated fat), 12mg cholesterol, 103mg sodium, 184mg potassium, 18.9g total carbohydrates (1.8g dietary fiber, 2g sugars), and 7.6g protein.
nutritional factsServing Size 100g
Amount Per Serving