Pin on Pasta & Rice
A simple and quick dish that combines pasta and rice with vegetables in a light sauce, perfect for a fast lunch or weeknight dinner.
Ingredients
Main Ingredients
- ½ cup long grain rice, rinsed
- 1 cup small pasta (orzo, small shells)
- 3 cups water or low-salt broth
- 1 cup mixed frozen vegetables (peas, carrots)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan or any cheese (optional)
- to taste Fresh parsley or basil for garnish (optional)
Instructions
Cooking
- Heat oil or butter in a medium pot over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds.
- Add rice and pasta to the pot. Stir to coat with oil.
- Pour in water or broth. Add salt and pepper. Bring to a boil.
- Lower heat, cover, and simmer for 12–15 minutes, or until rice and pasta are tender and liquid is mostly absorbed. Stir once midway to prevent sticking.
- Add mixed vegetables in the last 5 minutes of cooking so they heat through.
- Turn off heat. Stir in cheese if using it. Let sit, covered, for 2 minutes.
- Fluff with a fork and stir in fresh herbs. Serve warm.
Notes
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days, or freeze in a sealed container for up to 1 month. Reheat with a splash of water or broth.
