Vegetable and Rice Medley

1Start by cooking the rice Rinse the rice under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, combine the rinsed rice and water (2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water (2 cups) is absorbed.

2While the rice is cooking, prepare the vegetables In a large skillet, heat olive oil (1 tablespoon) over medium heat. Add the diced onion (1 small) and garlic (2 cloves), sauté until fragrant. Add the carrot (1 medium), bell pepper, (1) zucchini (1), and broccoli. Cook until the vegetables are tender-crisp. Season with paprika (1 teaspoon), dried thyme (1 teaspoon), salt, and pepper.

3Once the rice and vegetables are ready, assemble the dish Fluff the cooked rice with a fork and transfer to a serving plate. Top the rice with the sautéed vegetables. Garnish with fresh parsley.

4Serve the Vegetable and Rice Medley warm and enjoy a delicious and satisfying 400-calorie meal!