Colorful Summer Rice with Fresh Vegetables

Summer vegetable rice is a simple, economical dish that turns seasonal produce into a colorful family meal. It works as a light main course or as a side dish with grilled chicken, fish, or eggs.

Ingredients

• 250 g long-grain rice
• 1 zucchini, diced, about 250 g
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tomatoes, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 100 g peas, fresh or frozen
• 2 tablespoons olive oil
• 650 ml vegetable stock
• 1 teaspoon paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped basil or parsley

How to Make Summer Vegetable Rice

Cook the vegetables

Heat the olive oil in a wide pan. Add the onion, peppers, and zucchini. Cook for 6 to 8 minutes, then add the garlic, tomatoes, peas, paprika, salt, and pepper.

Add the rice

Stir in the rice and cook for 1 minute so the grains are coated with the vegetable juices.

Pour in the stock

Add the hot vegetable stock, bring to a simmer, then cover the pan. Cook gently for 15 to 18 minutes, until the rice is tender.

Rest and serve

Turn off the heat and let the rice rest for 5 minutes. Fluff with a fork and finish with fresh herbs.

Conclusion

This recipe is flexible and affordable. Use the vegetables you already have, but keep the rice-to-liquid balance steady for a soft, well-cooked result.