Quick Garlic Vegetable Rice Bowl That’s Bursting with Flavor

Ingredients

• 1 cup long-grain white rice (Use fluffy rice that soaks up the garlic-infused flavors)
• 2 cups vegetable broth (Swap water for broth to add rich depth to your rice)
• 2 tablespoons olive oil (Helps cook the garlic and veggies)
• 4 cloves fresh garlic (Minced finely for flavor)
• 1 cup bell peppers (Bright and crunchy)
• 1 cup zucchini (Tender and mild)
• 1 cup carrots (Adds natural sweetness)
• 1 cup green peas (Freshness and nutrients)
• 1 small red onion (Adds sharpness when sautéed)
• 2 tablespoons soy sauce or tamari (Enhances umami flavor)
• 2 tablespoons fresh parsley or cilantro (Chopped for garnish)
• 1 tablespoon lemon juice (Adds a tangy kick)
• 1/4 teaspoon crushed red pepper flakes (Optional for a bit of heat)

Instructions

1. 1

   --- For the Rice Base ---

2. 2

   In a medium pot, bring vegetable broth to a boil over medium-high heat, then stir in rice, reduce to low, cover, and let simmer gently.

3. 3

   Cook covered for 15–18 minutes until all liquid is absorbed and grains are tender.

4. 4

   --- For the Garlic Veggies ---

5. 5

   Warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.

6. 6

   Add red onion, bell peppers, carrots, zucchini, and peas; cook for 5–7 minutes, stirring occasionally.

7. 7

   Stir in soy sauce, lemon juice, and red pepper flakes; cook for an additional minute.

8. 8

   Fluff rice with a fork, spoon the garlic vegetables atop, and garnish with fresh herbs.