Bol de arroz fácil y rápido con muchas verduras que alegra al instante

Ingredientes

• 1 cup Long-grain rice (Use jasmine or basmati)
• 2 cups Vegetable broth (Infuse rice with flavor)
• 1 cup Bell peppers (A mix of colors)
• 1 cup Zucchini (Adds tender texture)
• 1 cup Carrots (Shredded or sliced thin)
• 1 cup Broccoli florets (Boost of fiber and vitamins)
• 1 tablespoon Soy sauce (Opt for low-sodium)
• 2 cloves Garlic cloves (Minced)
• 1 tablespoon Ginger (Freshly grated)
• 1 tablespoon Sesame oil (Just a drizzle)
• 2 tablespoons Chopped green onions (For freshness)
• 1 tablespoon Toasted sesame seeds (Adds crunch)
• 1 avocado Avocado slices (For creamy richness)

Preparación

1. 1

   --- How to Make Fast Veggie Loaded Rice Bowl ---

2. 2

   Combine rice and vegetable broth in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes until tender.

3. 3

   Warm sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.

4. 4

   Add bell peppers, zucchini, carrots, and broccoli. Cook 5–7 minutes, stirring often, until veggies are crisp-tender.

5. 5

   In a small bowl, whisk soy sauce, minced garlic, grated ginger, and sesame oil until smooth and fragrant.

6. 6

   Fluff rice with a fork, divide among bowls, top with sautéed veggies, and drizzle sauce over each. Toss gently to coat.

7. 7

   Sprinkle green onions, sesame seeds, and avocado slices. Serve immediately while warm.