Ingredients:

  • 1 cup long-grain white rice (200 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1/2 bell pepper, diced (red or yellow)
  • 1 teaspoon ground cumin (2 g)
  • 1/2 teaspoon salt (3 g)
  • 2 cups vegetable broth (480 mL)
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1/2 cup frozen peas (75 g)
  • 1/4 cup slivered almonds or pine nuts (30 g), toasted

Instructions:

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add chopped onion, garlic, carrot, and bell pepper. Sauté until soft and translucent (about 5 minutes).
  3. Stir in rice, cumin, and salt. Cook for 1-2 minutes, allowing the rice to toast slightly.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed.
  6. Remove from heat and let sit covered for 5 minutes.
  7. Fluff with a fork, mix in peas and nuts if using, garnish with parsley or cilantro, and serve.