One-Pot Lemon Veggie Rice
This bright and zesty lemon veggie rice is cooked in one pot for an easy, flavor-packed weeknight dinner.
Servings 4 servings
Calories 360kcal
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup basmati rice rinsed
- 2 medium lemons juiced (about 1/4 cup lemon juice)
- 1 1/2 cups vegetable broth
- 1 teaspoon turmeric
- 1 15-oz can chickpeas drained and rinsed
- 1/2 teaspoon salt
- 1/2 cup tomatoes diced
- 1/2 cup red bell pepper diced
- 1 cup spinach chopped
- 1/3 cup artichoke hearts chopped
- 1/4 cup parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot, Dutch oven, or deep skillet over medium heat.
- Add garlic and cook 2-3 minutes until fragrant.
- Stir in rice and toast for 30 seconds.
- Add lemon juice and vegetable broth and stir to combine.
- Mix in the chickpeas, turmeric, and salt.
- Bring mixture to a boil. Then cover, lower the heat, and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in tomatoes, bell peppers, artichoke hearts, and spinach. Cook 2-3 minutes until spinach is just wilted.
- Garnish with fresh parsley and serve hot.
Video
Nutrition
Calories: 360kcal | Carbohydrates: 60g | Protein: 11g | Fat: 10g | Fiber: 8g