This vegan Rice and Veggies recipe can be made in one pot taking less than 30 minutes. Rice, garlic, broccoli and more veggies get cooked in broth for even more flavor.
First chop the onion, garlic and pepper and rinse the rice with water, strain and set aside. Chop the mushrooms and set aside.
In a large pot add the onion, garlic and pepper with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
Next add in the broth and rice. Bring to a boil and then put a lid on and change to low heat for 15 minutes. (or however long your package of rice states to cook for)
Next add in the broccoli and chopped mushrooms. Cook for another 3 minutes over medium heat with the lid on.
Let sit to thicken and cool for about 5 minutes and then enjoy. After cooling store in a sealed container in the fridge for up to 3 days.
Video
Notes
Rice: I used basmati rice and I also rinsed my rice before cooking it.
Broth: I use low sodium vegetable broth with seasonings.
Sauce: You can drizzle soy sauce or tamari on top after cooking if desired.
Vegetables: Feel free to mix up the vegetables with others that you like or even increase the portion and add more vegetables. I used frozen broccoli and fresh mushrooms, if you use fresh broccoli/vegetables (other than the mushrooms you need to add the vegetables in when the rice gets added in because they will take much longer to cook than the 3 minutes that it calls for frozen vegetables.
Don't open the lid: Try no to open the lid while the rice is steaming because that will lower the temperature and take longer for the rice to cook.