Creamy Vegetable Rice Bowl

1.Rinse the white rice under cold water until the water runs clear, then drain.

2.In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

4.Add the minced garlic and sauté for an additional 1 minute until fragrant.

5.Stir in the diced carrot, bell pepper, zucchini, and broccoli florets. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

6.Add the drained chickpeas to the skillet along with the dried oregano, dried basil, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes to heat through.

7.Pour in the heavy cream or coconut milk and stir until everything is well coated and creamy. Allow to simmer for another 2-3 minutes to heat through.

8.Serve the creamy vegetable mixture over the fluffy white rice, garnished with fresh chopped parsley.