Ingredients:

  • 1 cup jasmine rice (200g)
  • 2 cups vegetable broth or water (480ml)
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas (150g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ¼ cup fresh parsley, chopped (15g)
  • ¼ cup fresh cilantro, chopped (15g)
  • Zest of 1 lemon

Instructions:

  1. Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Sauté onion and garlic until translucent (about 3-4 minutes).
  4. Add diced carrot and red bell pepper; cook for an additional 3-4 minutes until slightly softened.
  5. Stir in rinsed rice, salt, and pepper; cook for 1 minute to toast the rice.
  6. Pour in vegetable broth or water and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
  8. Remove from heat and let rice sit, covered, for 5 minutes.
  9. Fluff the rice with a fork, then stir in frozen peas, fresh herbs, and lemon zest.
  10. Serve warm as a side dish or light main.