Warning: This recipe is a large batch.
Of course, that’s the point! Make this recipe on a Sunday and snack on this delicious rice throughout the week.
This is a meal prep recipe that can easily be adapted to supplement different proteins and side dishes throughout the week, or to be used as is for a delicious and healthy meal prep lunch!
It’s flavor profile is flexible and truly can be made into a side dish or entree with anything. Similar to Spanish Rice, Spring Harvest Rice uses fresh tomatoes and a plethora of vegetables and spices.
See the recipe notes below for three ideas to turn this star side dish into the main event.
Make as is and this will yield about 10 cups of nutrient-rich rice.
INGREDIENTS
- 6 cups cooked white or brown rice (3 cups uncooked).
- 3 tablespoons Oil (Extra Virgin Olive Oil or Sunflower Oil).
- 1 green bell pepper, diced.
- 1 yellow onion, diced.
- 1 tablespoon salt.
- 3 cloves garlic, minced.
- 4 cups fresh tomato, diced (substitute: canned).
- 1/2 red bell pepper, diced.
- 1 lb frozen peas.
- 1 tsp Herbs de Provence (substitute: 1/2 tsp oregano and 1/2 tsp basil).
- 1 tsp black pepper.
- 1 tsp parsley, dried.
- 1 tsp onion powder.
- 1 tsp garlic powder.
- 1 tsp smoked paprika.
- 1/4 tsp cumin.
DIRECTIONS
1. First, cook your rice. I prefer cooking rice in my Instant Pot, but you are welcome to use any method you like, including microwaved steamed rice! For this recipe, make sure it’s unseasoned rice. Brown or white is fine. You can also substitute couscous, farro or barley (cook according to package directions).
2. In a large pot, heat the 3 Tablespoons oil. Add diced onion, garlic, red and green bell peppers. Sauté until tender, about 10 minutes.
3. Add tomatoes. Simmer uncovered over medium heat about 30-40 minutes, until tomatoes are cooked down and there is minimal liquid left in pot. Simply put, it should look less like tomato sauce and more like a big pot of sautéed vegetables.
4. Add all the spices and mix well to incorporate. Turn the heat from medium high to medium and add the bag of frozen peas. Mix to incorporate and defrost the peas.
5. Add the rice 1-2 cups at a time, mixing well to incorporate. Be sure to break up the chunks of rice to blend with the vegetables. Repeat the process until all of the cooked rice is added to the vegetables. Complete!
SPRING HARVEST RICE THREE WAYS:
1. Serve with shredded rotisserie chicken for an easy weeknight dinner.
2. Wrap rice with black or refried beans in a flour tortilla topped with shredded cheese for an easy vegetarian burrito.
3. Fry up a few cups of rice in a hot oiled pan. Add two to three scrambled eggs. Serve as vegetable fried rice alongside cooked steak.
