RICE DISHE | 5 INGREDIENTS | Easy Weeknight Dinners

Ingredients

• 1red pepper
• 1courgette
• 8button mushrooms
• 3 clovesgarlic
• 200 g (1 cup)round rice
• 30 ml (2 tablespoons)extra virgin olive oil
• to tastesea salt
• to tasteblack pepper

Instructions

1. 1

   Heat the oil

   Pour 30 ml (2 tablespoons) of extra virgin olive oil into a non-stick frying pan and set it over medium-high heat. Let the oil heat for 1 minute.

2. 2

   Cook the vegetables

   Add the red pepper cut into 1.3 cm (½-inch) pieces, the courgette chopped into 6 mm (¼-inch) pieces, and the 8 mushrooms cut into 6 mm (¼-inch) slices. Stir and cook together for about 5 minutes.

3. 3

   Add the garlic

   Season with sea salt and freshly cracked black pepper to taste. Mince the 3 garlic cloves, stir them into the pan and cook for 30–40 seconds.

4. 4

   Add water and rice

   Pour in 600 ml (2½ cups) of cold water and season with a little more sea salt. Once the water boils, add the round rice and stir gently.

5. 5

   Rest the rice

   When the water has been absorbed, after about 11–12 minutes, remove the pan from the heat. Cover it with a clean dish cloth and leave it to rest for 2 minutes.

What is this rice dish?

This is a simple Spanish-style rice skillet, combining round rice with vegetables in one pan. Rice dishes are a familiar part of Spanish home cooking, and this version keeps the ingredient list short for a straightforward weeknight meal.

Round rice and the water simmer together while the vegetables provide colour and savoury flavour. Garlic and olive oil bring the ingredients together without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 785 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the olive oil is the main source of fat. The vegetables contribute fibre and some carbohydrates; the recipe includes no substantial protein-rich ingredient. For a more balanced plate, serve it with a protein source such as beans or eggs.

Choosing the ingredients

Round rice: it is the variety specified for this recipe and cooks directly in the pan with the water. Avoid rinsing it if you want to keep the surface starch that helps the finished rice hold together.

Vegetables: cut the pepper and courgette to the stated sizes, and slice the mushrooms evenly so they cook at a similar pace. Fresh garlic goes in near the end of the vegetable-cooking stage to keep its flavour noticeable.

Build flavour in the pan

Vegetable base: give the pepper, courgette and mushrooms about 5 minutes over medium-high heat, stirring so they cook evenly. The recipe does not call for browning them deeply; the aim is to soften them before adding the rice liquid.

Garlic: add it after the vegetables and cook for just 30–40 seconds. Minced garlic can catch quickly, so stir it through rather than leaving it against the hot pan.

Watch the rice as it cooks

Water level: bring the measured water to a boil before adding the rice, then stir gently. Keep an eye on the pan as the rice absorbs the liquid; the stated cooking time is about 11–12 minutes.

Resting: once the water is gone, take the pan off the heat and cover it for 2 minutes. This short rest lets the rice settle before serving.

Seasoning and texture

Salt and pepper: season the vegetables and water to taste, remembering that the rice absorbs the seasoning as it cooks. If unsure, start modestly and adjust at the table.

Doneness: the method uses the disappearance of the water as its cue. If the rice is still firmer than you prefer at that point, the recipe does not specify an additional cooking step, so check it before serving.

Serving ideas

Serve the rice hot as a complete vegetable-and-rice dish, or pair it with a simple green salad. A squeeze of lemon at the table can add a fresh contrast, though it is not part of the original ingredient list.

Recipe notes & tips

• Cut the vegetables to the specified sizes so they soften at a similar rate.
• Use a pan with enough room to stir the vegetables and rice without spilling.
• Measure the water before it goes into the pan to keep the liquid amount consistent.
• Stir gently after adding the rice so the grains are not broken up.
• Keep the garlic moving in the pan during its brief cooking time.

Variations

• Add peas: stir them in with the rice for another vegetable.
• Use brown mushrooms: swap them for the button mushrooms for a deeper flavour.
• Finish with lemon: add a squeeze just before serving for a bright note.
• Add herbs: scatter chopped parsley over the cooked rice.
• Serve with eggs: top each portion with a fried egg for extra protein.

Common mistakes to avoid

• Uneven vegetable pieces: cut them to the stated sizes so they cook more evenly.
• Garlic cooked too long: stir it in for only 30–40 seconds to reduce the chance of burning.
• Too much stirring: mix the rice gently after adding it to avoid breaking the grains.
• Skipping the rest: cover the pan off the heat for 2 minutes before serving.
• Seasoning only at the end: season the vegetables and cooking water so the rice absorbs flavour.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot, adding a splash of water if the rice seems dry.

Frequently asked questions