One Pot Veggie Rice
A quick and simple weeknight dinner with minimal effort and just one dish to wash!
Equipment
Ingredients
- 1 cup jasmine rice or white rice, dry
- 1 cup water
- 1 cup carrots and peas mix
- ½ cup broccoli florets chopped small
- ½ red onion diced
- 375 grams smoked tofu one large block, cut into cubes
For the sauce
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp garlic minced
- 1 tbsp sesame oil
- 1 tsp rice vinegar
To serve
- green onion chopped
Instructions
- Add the rice to a medium pot along with the water and all of the sauce ingredients. Stir well to combine.
- Layer the frozen carrot and pea mix, red onion, broccoli, and cubed smoked tofu directly on top of the rice mixture. Do not stir at this point. Keeping everything layered helps the rice cook properly underneath.
- Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and cook as you normally would rice, about 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the heat and let sit, covered, for 5 minutes. Then uncover and gently fold everything together until evenly combined.
- Taste and adjust with additional hoisin or rice vinegar as needed. Serve with chopped green onion, as desired.
Notes
- Use any long grain white rice. I recommend jasmine rice but you can also use basmati or whatever you have in your pantry.
- Use chickpeas instead of tofu for soy-free protein. It's also budget-friendly!
- Add mushrooms, bell pepper, or snap peas for extra vegetables. Really, feel free to add any frozen or even canned veggies.
- If you're gluten-free, use tamari and check the contents of your hoisin sauce to avoid wheat.
Nutrition
Calories: 303.2kcal | Carbohydrates: 48.5g | Protein: 13.7g | Fat: 6.1g | Saturated Fat: 1g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 1.9g | Cholesterol: 0.2mg | Sodium: 1035.7mg | Potassium: 349.7mg | Fiber: 2.6g | Sugar: 3.6g | Vitamin A: 3395.5IU | Vitamin C: 14.7mg | Calcium: 67.7mg | Iron: 2.4mg