How to cook rice with frozen vegetables. A simple recipe for rice with frozen vegetables in a slow cooker

Rice with added vegetables can become hearty side dish with meat or a complete independent lunch. You can choose any additives to it - tomatoes, zucchini, eggplant, peppers and others. And then collected best recipes rice with vegetables, among which you will definitely find something you like.

Ingredients:

• 220 – 240 g steamed long grain rice;
• 1 piece each onions, bell peppers and carrots;
• 1 pickled cucumber;
• vegetable oil;
• salt and spices for pilaf.

Preparation:

1. First, fry the onion cubes and carrot sticks in hot oil until golden brown.
2. Then add seedless sweet pepper cubes and grated pickled cucumber to the frying pan.
3. Cook the rice in a separate bowl until fully cooked.
4. Transfer the cereal to the vegetables and stir.

Salt the dish to taste and add spices to it.

Cooking in a frying pan

Ingredients:

• ½ tbsp. long grain rice;
• 1 medium carrot;
• 1 small onion;
• 1 tbsp. purified drinking water;
• 1 pinch of salt;
• ready seasoning for pilaf.

Preparation:

1. First, fry the onions and carrots in any fat. It is important to ensure that the vegetables do not burn, otherwise the finished dish may taste bitter.
2. Add washed vegetables to fried vegetables. clear water rice.
3. Heat the mixture for several minutes until each grain is coated with fat.
4. Pour into the pan hot water. It should be approximately 2 times more than cereal.
5. Salt and add spices.
6. Cover the pan with a lid and simmer the rice for 20 - 25 minutes or until all the water is absorbed into the cereal.

You can slightly change this recipe in a frying pan by adding, for example, a bell pepper or tomatoes.

With Chiken

Ingredients:

• 4 things. chicken drumsticks;
• 1 piece each onions, bell peppers and carrots;
• 1 tbsp. rice;
• 4 cloves of fresh garlic;
• 1 tomato;
• 2 tbsp. chicken broth;
• sunflower oil;
• salt, spices and dry garlic.

Prepare rice with chicken and vegetables like this:

1. Thaw the meat, rub with spices, salt, garlic and leave for at least half an hour.
2. Then fry the chicken in hot sunflower oil on each side until cooked.
3. Cut all the vegetables and garlic into miniature cubes.
4. Fry them until soft in a little oil. Then pour in the broth and simmer for a couple of minutes.
5. Add rice to vegetables, add salt and spices.
6. After the mixture boils, simmer it under the lid for about half an hour.
7. 10 minutes before it’s ready, add the chicken to the rice with vegetables along with the remaining fat from frying it. Stir the contents of the pan.

Serve the dish as a main course for an everyday lunch or on a holiday table.

Rice with vegetables in a slow cooker

Ingredients:

• 1 head of red onion;
• 6 g seasoning for pilaf;
• 1 carrot;
• fresh garlic to taste;
• 1 PC. sweet bell pepper;
• 2/3 tbsp. long rice;
• half a liter of water;
• 1 bay leaf;
• salt to taste.

Preparation:

1. Finely chop all the specified vegetables. Cut the garlic into thin slices.
2. Rinse the rice thoroughly until the water runs clear.
3. Place the ingredients together in the bowl of the appliance.
4. Add bay leaf to them, add water and mix the ingredients.
5. Activate the "Rice" mode. The “Pilaf” program is also suitable for preparing such a dish.

Cook rice with vegetables in a multicooker until the end of the time automatically set by the mode.

Without pre-frying the food, such a treat is low-calorie and harmless to the figure.

With shrimps

Ingredients:

• half a kilo of shrimp;
• 1 tsp corn starch;
• ¼ tsp. coarse salt;
• 4 eggs;
• olive oil;
• freshly ground pepper;
• 2 tsp. sesame oil;
• 1 bunch of green onions;
• 5 tbsp. boiled rice;
• 300 g frozen vegetables;
• 3 tbsp. l. soy sauce.

Preparation:

1. Cook the rice in advance and cool. It should turn out crumbly, so when choosing cereals it is better to give preference to long-grain varieties - they have less starch.
2. Sprinkle shrimp with pepper, starch and salt. Leave to marinate in this form for at least a quarter of an hour.
3. Fry seafood until golden brown over a hot olive oil in a thick-walled frying pan.
4. Add salt to the eggs, beat and pour into the frying pan. Fry, stirring constantly, until they are no longer liquid. Mix the resulting mass with the prepared shrimp.
5. Chop the green onions and fry until a characteristic aroma appears. Place it on top boiled rice, pour in soy sauce and add salt and pepper to taste.
6. Pre-defrost the vegetable mixture, mix with sesame oil and add to rice.
7. When the vegetables have softened, add the shrimp and eggs to the frying pan. You can add a little more soy sauce to taste.

This dish with shrimp and vegetables should be served hot for lunch.

Chinese recipe

Ingredients:

• 2/3 tbsp. long rice;
• 1 onion;
• 1 pod of sweet pepper;
• 3 eggs;
• ½ tbsp. corn and green peas (canned);
• salt;
• vegetable oil.

Cooking rice with vegetables in Chinese:

1. Cook the rice in salted water until done.
2. Fry the onion in small pieces until transparent.
3. Pour the eggs into the frying pan with the vegetable and mix the whites with the yolk with a fork.
4. When the eggs “set”, add rice to them, add pepper cubes and canned legumes without liquid.
5. Salt the mixture to taste and fry the food for another 6 - 7 minutes.

This dish is delicious served with fried pork or chicken.

Rice with frozen vegetables

Ingredients:

• 2/3 tbsp. rice;
• 400 gram pack of frozen vegetable mixture;
• ½ tsp. salt;
• 1 bay leaf;
• 2 tbsp. hot boiled water;
• sunflower oil.

Preparation:

1. To cook rice with frozen vegetables, first of all you need to boil the frozen mixture in salted boiling water for 6 - 7 minutes. It is worth choosing the option with carrots, sweet peppers and green beans.
2. Add well-washed rice, bay leaves and 1 tbsp to the prepared vegetables. l. sunflower oil. You can use any of your favorite seasonings at this stage.
3. Let the mixture boil for about 5 minutes at maximum heat on the stove. Reduce heat and continue cooking for another 12 minutes.

Turn off the heat on the stove and leave the treat covered for another quarter of an hour.

With added pork

Ingredients for 400 grams of pork pulp:

• 2 tbsp. rice;
• 2 medium onions;
• 1 large carrot;
• 1 small zucchini;
• 3 fresh tomatoes;
• vegetable oil;
• a pinch of coriander, turmeric, pepper and cumin;
• salt;
• 4 tbsp. water;
• greenery.

Preparation:

1. Cut the pork into small pieces, sprinkle with salt and all the seasonings, mashed in a mortar. Mix the ingredients and leave for 10 minutes.
2. Place the meat in a deep cast iron skillet along with the onion cubes. Send chopped carrots there.
3. When the vegetables and meat are browned, add the zucchini and tomato cubes. Fry the ingredients together for 8 – 9 minutes.
4. Add thoroughly washed rice and simmer the mixture with frequent stirring so that the cereal is saturated with oil.
5. Pour the ingredients with salted water, close the frying pan with a lid and simmer its contents over low heat for 25 - 30 minutes.

Decorate the finished dish with herbs and serve.

With mushrooms

Ingredients for 350 grams of steamed white and wild rice mixture:

• 350 g fresh champignons;
• 1 piece each onions and carrots;
• 90 g each of frozen green beans and green peas;
• salt and spices;
• vegetable oil.

Cooking with mushrooms and vegetables:

1. The first step is to cook the cereal in salted water until fully cooked, then drain in a colander and let the water drain.
2. Peel the mushrooms, chop coarsely and fry with chopped onion. All liquid should evaporate from the pan.
3. Add carrot cubes to the mushrooms and onions and cook until the mixture is soft.
4. Add frozen ingredients and fry until vegetables are softened.
5. Add cooked rice, salt and spices to the pan according to your taste.

Keep the treat on the fire for another 7 - 8 minutes, cover the frying pan with a lid and leave to steep for another quarter of an hour.

Lenten rice risotto

Ingredients:

• 350 g long rice;
• 1 onion;
• 1 lemon;
• 300 g champignons;
• 200 g each of broccoli and green beans;
• salt, pepper, saffron;
• sunflower oil;
• 3 tbsp. vegetable broth.

Preparation:

1. In a large frying pan, fry the onion in sunflower oil until golden brown.
2. Place well-washed rice on top of it, add saffron, salt and pepper. Pour juice from a small lemon over everything.
3. After 6 - 7 minutes, pour in the broth and simmer the mixture under closed lid 5 minutes.
4. Add broccoli florets, green beans and coarsely chopped mushrooms to the rice. Cover the frying pan with a lid again and simmer the treat until all the liquid has evaporated and the cereal is soft.

Ingredients for half a cup of brown rice:

• 1 can of canned red beans;
• ½ can canned sweet corn;
• 2 bell peppers;
• 2 garlic cloves;
• 2 tbsp. l. tomato sauce;
• 1 onion;
• 1 pinch of sweet ground paprika;
• salt to taste.

Preparation:

1. Chopped onions, garlic and bell pepper fry in any fat until softened.
2. Place washed rice on them, add salt and paprika. Fry the ingredients together for a couple of minutes.
3. Place in a frying pan tomato sauce and pour in 1 tbsp. salted water.
4. Reduce heat, cover the container with a lid and simmer the contents until the rice softens.
5. After 20 - 25 minutes, add beans and corn without liquid.

Cook the treat for another quarter of an hour over medium heat.

You can deliciously cook any type of rice with vegetables, from the popular round grain to the rare brown. The main thing is to strictly follow the instructions from the manufacturer on the packaging regarding the cooking time of the selected cereal. It is important to correctly determine the amount of liquid that will allow the rice to soften sufficiently, but this information is always on the package. Therefore, even an inexperienced housewife will not have any difficulties in preparing rice with vegetables. Go for it and everything will definitely work out!

Rice cooked with frozen vegetables according to this recipe is an excellent side dish for both meat and fish. In my family, this rice is usually served with meatballs or small cutlets. You can use any vegetables, I buy ready-made frozen vegetables (they include carrots, corn, onions, cabbage and green beans). You can use any composition that suits your taste. The side dish turns out bright and very tasty.

Ingredients

To prepare rice with frozen vegetables we will need:
3 glasses of water;
2 cups rice;

500 g frozen vegetables;
100 g butter;
5 cloves of garlic;
turmeric, curry, salt, pepper.

Cooking steps

Place 25 grams of butter and frozen vegetables in a frying pan and fry over medium heat for 5 minutes, stirring occasionally.

Separately in a cauldron (or thick-walled saucepan) melt the rest of the butter.

Pour rice into a cauldron and simmer in butter for 5-10 minutes, stirring occasionally. Add curry and turmeric to the rice.

Add the vegetables to the rice and simmer for a few more minutes, stirring occasionally.

Pour water over vegetables and rice, add salt and pepper to taste. Cover with a lid and cook the rice until cooked.

5 minutes before the end of cooking, add whole peeled garlic cloves to the rice with vegetables. Ready dish remove from heat and wrap in a warm towel. Leave for 15 minutes so that the rice is saturated with aromas and spices. The recipe is quite simple, and rice cooked with frozen vegetables turns out aromatic and very tasty.

An excellent side dish that goes well with meat and fish dishes. Rice itself is very healthy. And in combination with vegetables, it is not only healthy, but also incredibly tasty!

Rice with frozen vegetables is very hearty dish, and it contains very few calories. In order to cook rice with vegetables you will not need to spend a lot of time or effort. And you can add any vegetables. The main thing is that you like them.

In summer, of course, there are a lot of vegetables, and therefore you can add fresh ones. But in winter, you can just buy frozen ones. It is very convenient and profitable.

We will need:

1 cup of rice (it is better to buy steamed rice, it does not stick together during cooking and turns out crumbly, although it is a matter of taste);

400-500 grams of frozen vegetables (better take Mexican mixtures);

Vegetable oil;

Soy sauce;

Salt and pepper to taste.

Recipe:

1. Let's do the rice first. Rinse the rice well in running water, preferably until the water becomes clear. Boil the rice until completely cooked, making sure it is fluffy.

2. Defrost vegetables, heat a large frying pan, pour oil and heat well. Place thawed vegetables in a frying pan, fry, add a little water and simmer over low heat for 10 minutes.

3. When the vegetables are well steamed, add rice to them and stir.

4. Then pour rice with vegetables soy sauce, and mix well again until the whole mixture becomes the same color.

5. Season with salt and pepper and remove the rice and vegetables from the heat.

6. Rice with frozen vegetables is ready!

We hope our recipe for rice with vegetables is useful to you.

Rice with frozen vegetables video recipe:

Enjoy your meal!

P.S. You can also add pre-fried eggs (cut into cubes) and boiled chicken fillet. This, of course, will no longer be lean food, but it will be very, very tasty!

An excellent side dish that goes well with both meat and fish is rice with frozen vegetables. However, it is also good as an independent dish. Any vegetables will do: purchased mixed vegetables or frozen vegetables yourself.

We will use ready-made frozen " Mexican blend" Be sure to inspect the package when purchasing. Vegetables should not be stuck together in a lump. This means that the mixture has been thawed and frozen several times. And this indicates that the vegetables will have no taste. The pieces should move freely throughout the bag.

Ingredients for rice with frozen vegetables:

Rice with frozen vegetables

The recipe for cooking rice with frozen vegetables is very simple, and this dish can be prepared in two ways.

First way. Wash the rice under running water. Boil it until done. There should be twice as much water as rice, respectively - 2 glasses. While it is cooking, place in a frying pan with vegetable oil you need to lay out the vegetables, fry them, salt, pepper, and season with curry. Then add a little water, cover with a lid and turn up the heat. Add to the finished mixture boiled rice. Mix well and heat in the pan for another two minutes.

Second way. Place the frozen mixture in a frying pan with vegetable oil and fry for 2 minutes. These vegetables must first be washed in a colander under running water. cold water. Then add rice cereal to it, mix, pepper, salt, season, and fill with water. There should be enough water so that the entire mass goes under water. Simmer over low heat under the lid for 20 minutes. It will turn out incredible delicious rice with vegetables. When serving, you can add a little butter. The frozen mixture will give it a special vegetable aroma and unsurpassed taste. If desired, you can add to the dish fresh tomatoes or a little tomato. The rice will acquire a special sourness and aroma. Then expect that you will need to add a little less water so that the rice does not turn out too liquid.

This dish is considered dietary. Advice to mothers from doctors - teach your children such light and healthy foods. After all, what a child will eat from childhood will become his favorite food for the rest of his life.

And if children are taught such food from an early age, they will unconsciously give preference to it in the future. But healthier nutrition is the key to a happy life for our children.

This dish is low in calories and can be given to people who need treatment or diet. If you want to make it more filling, add more rice to the pan than vegetables. Or you can add meat to the vegetables and fry them together. Bon appetit! Let's first talk about what is risotto? Risotto is a dish Italian cuisine

, prepared on the basis of rice. Traditionally, round and starchy rice is used for this dish. In some regions, it is customary to first fry rice in refined vegetable oil or olive oil. Then water or broth is gradually added to the rice, at the rate of 3 servings of water to 1 serving of rice, and simmer, stirring occasionally.

Cooking risotto follows the basic rule: the next portion of water is added only when the rice grains have completely absorbed all the liquid. This is the basis. There can be various additions to the risotto itself. They can serve as meat. chicken. seafood. mushrooms. vegetables, wine and even dried fruits. Thus, there are many variations of risotto and everyone chooses the ratio of ingredients that he likes. Today I like risotto with frozen vegetables. Despite the fact that original recipe

The rice should be round and starchy; contrary to this, I use long-grain and non-starchy rice. My favorite type of rice is basmati rice. In general, the choice of rice, as well as other ingredients, is yours.

Before I even had time to freeze the vegetables for the coming winter, I’m already starting to use them a little. But you can use fresh vegetables. Well, now, let's move on to preparing the dish.

• The recipe for risotto with frozen vegetables includes the following ingredients:
• Rice – 150 grams
• Frozen vegetables - 200 grams (I used the following vegetables: zucchini, eggplant, tomatoes, carrots, cucumber)
• Ground paprika – 1 tsp.
• Ground ginger – 0.5 tsp.
• Salt - to taste Mixture ground peppers

- taste

How to make risotto with frozen vegetables: Remove vegetables from freezer and send them to the frying pan. There is no need to defrost them; they will melt in the pan. If you are using, then wash them and cut them into cubes. Then place it in the pan as well.

Rinse the rice under running water and place in the pan with the vegetables. As you can see, at first it seems that the rice has 3 times less vegetables, but during the cooking process the rice will increase in volume by 3 times.

I filled the risotto with regular water. But you can use meat or vegetable broth.

Gradually add a little water into the pan and cook the risotto. As soon as there is no more water in the pan, add more water. And so on until completely cooked. At the same time, do not forget to mix the rice with vegetables and do not cover the pan with a lid.

When the risotto is ready, place it in portioned plates and serve.

As they say in Italy - Buon appetito! Bon appetit!