If you’re looking for a vibrant, aromatic and yummy rice dish, you’ve come to the right place!
I could eat properly cooked rice every day of the week which naturally lead to me spending a few years perfecting my recipe. This grilled vegetable rice is packed with rich flavors from charred veggies and enhanced with herbs and spices. It combines simple ingredients with a few extra steps to pack as much flavor into each bite as possible.
Its perfect as a side dish or as the star of your dinner with some protein on the side. I usually throw some chicken on while I’ve got the grill going. I also always try to make extra for leftovers the next day. It gets better the longer it sits and I love to eat it with a fried egg and some pickled onions the next morning to really get my day started on the right foot.
Tips & Variations:
-You can also spice this recipe up with extra jalapeno or a pinch of cayanne for a little more kick
-Leftovers can be kept in airtight containers in your fridge for 3-4 days making this a great meal prep for busy days.
-Adding grilled chicken or black beans to this makes for a heartier meal. Just throw in any extras after rice is finished cooking.
A Few things that make this Rice Special
-Charring your veggies: Trust me on this, it adds SO MUCH flavor. You can either broil or for even more flavor throw them on the grill.
-Rinse your rice with fresh water. I know it takes extra time but don’t be lazy. In my opinion there’s really no excuse to not rinse your rice. It removes dirt, reduces arsenic and helps your rice to not get soggy.
-Saute your rice in oil for 5-10 minutes until golden brown. This creates the perfect texture. It also helps to keeps your rice from getting soggy and I never miss this step.
-Season each element of the recipe as you go for the most yummy rice. Tossing the veggies in salt and oil before grilling or broiling and seasoning the rice as you saute it. Seasoning in layers adds a ton of flavor to food.
Ingredients:
Rice: I like to use jasmine rice.
Liquid: You can use water or broth. I’ve found best results with just using water.
Tomatoes: You can use whatever you have on hand.
Peppers: You’ll need half a green pepper and half a jalapeno. If you have other peppers on hand to use up go ahead and add those as well.
Onion: You can use whatever you have on hand. I’ve used yellow, white and purple with great results each time.
Garlic: Smashed with skin removed.
Olive Oil: Make sure you use a high quality oil.
Seasonings: I use redmond real salt. You can also add a bit of paprika, cumin and garlic powder if you want.
Aromatics: Some Chopped Cilantro and a squeeze of lemon for final toppings.
Instructions:
Step 1: Prep Your Ingredients
-Rinse the rise under cold water until water runs clear. Set aside.
-Preheat your grill to medium high.
-Rinse Veggies and chop into fourths. Remove skin from Garlic leave whole and smash with flat side of your knife.
Step 2: Prepping the Vegetables
-Toss all the Veggies with a little olive oil and good quality salt.
-Add Veggies to the grill. Cooking until they start to blacken. You want a good bit of color on both sides, It will depend on your grill but this typically takes about 4-5 minutes per side over medium high heat. You can also do this step under a broiler, You’ll just want to flip the veggies part way through the cook time. Broiling usually takes a little longer but it will depend on your oven.
-Transfer the grilled tomatoes, onion, jalapeno and garlic to a blender, add water and blend until smooth.
Step 3: Cook the Rice
-In a Large pan with 3″ sides or a pot, heat 2 T olive oil over medium heat.
-Add Rice and salt. Saute until golden brown stirring frequently. This typically takes 5-10 minutes on medium high heat.
-Once rice is starting to become a golden color add in the Blended veggies and bring to a boil. As soon as it boils give it a good stir and turn heat to low. Cover and let it simmer 15-20 minutes and then turn off oven and let sit for another 5-10 minutes. Do not open the lid or it will mess with the texture of your rice.
Step 4: Finish and Serve
-Once your yummy rice is fully cooked, uncover and fluff with a fork.
-Add chopped Cilantro and a squeeze of lemon or lime. Serve and Enjoy your Yummy Rice!
Savory Rice with Veggies: A Flavor Packed Side Dish
Ingredients
Method
- Step 1: Prep Your Ingredients-Rinse the rise under cold water until water runs clear. Set aside. -Preheat your grill to medium high. -Rinse all Veggies except for cilantro and chop into fourths. Remove skin from Garlic leave whole and smash with flat side of your knife.
- Step 2: Prepping the Vegetables-Toss all the Veggies with a little olive oil and good quality salt. -Add Veggies to the grill. Cook until starting to blacken. You want a good bit of color on both sides, It will depend on your grill but this typically takes about 4-5 minutes per side over medium high heat. You can also do this step under a broiler, You'll just want to flip the veggies part way through the cook time. Broiling usually takes a little longer but it will depend on your oven. -Transfer the grilled tomatoes, onion, jalapeno and garlic to a blender, add water and blend until smooth.
- Step 3: Cook the Rice-In a Large pan with 3" sides or a pot, heat 2 T olive oil over medium heat. -Add Rice and salt. Saute until golden brown stirring frequently. This typically takes 5-10 minutes on medium high heat. -Once rice is starting to become a golden color add in the Blended veggies and bring to a boil. As soon as it boils give it a good stir and turn heat to low. Cover and let it simmer 15-20 minutes and then turn off oven and let sit for another 5-10 minutes. Do not open the lid or it will mess with the texture of your rice.
- Step 4: Finish and Serve-Once rice is fully cooked, uncover and fluff with a fork. -Add chopped Cilantro and a squeeze of lemon or lime. Serve and Enjoy!
This Smoky grilled vegetable filled yummy rice is guaranteed to impress with its bold flavors and aromatic spices. Whether you’re serving it as a barbecue or a weeknight dinner, its sure to be a hit. Try it out and let me know how it turned out in the comments below!
I absolutely love the idea of perfecting a rice recipe—it’s such a versatile dish! The tips on charring the veggies and sautéing the rice are game-changers; I can already imagine the depth of flavor. Adding jalapeños or cayenne sounds like a great way to customize it for spice lovers. I’m curious, though, have you tried using different types of rice, like jasmine or basmati, to see how it changes the dish? Also, do you think marinating the veggies before grilling would enhance the flavor even more? The meal prep aspect is brilliant, but I wonder if freezing the leftovers would work just as well as refrigerating them. What’s your take on that? I’m definitely trying this recipe soon—it sounds like a flavor explosion!
I absolutely love how detailed this recipe is, especially the emphasis on charring the veggies—it really does make a world of difference! The idea of layering the seasoning is something I’ve never tried before, but it sounds genius for maximizing flavor. I’m curious, though: do you think rinsing the rice is really that crucial if I’m in a rush? Also, what’s your go-to spice blend for seasoning the veggies while grilling? I’m tempted to add a bit of smoked paprika for extra depth. Have you ever tried substituting brown rice for this recipe, and if so, did it work well? Lastly, do you think this dish would pair nicely with a tangy yogurt sauce, or would that overpower the flavors? Your tips are so helpful—I can’t wait to try this out! What’s your favorite variation of this dish so far?
Hey! I personally never skip rinsing the rise, it helps it cook without sticking and makes the texture perfect in my opinion. I usually do a blend of salt, pepper, smoked paprika and garlic powder when charring the veggies! I’ve never tried it with brown rice but I’m sure it would work. A yogurt sauce would pair amazing with this!