Rice with frozen vegetables is an easy and quick dish that can save any housewife if there is little time for cooking and you don’t want to stand on the stove for a long time. Despite the ease of preparation, we get a very tasty and healthy dish, and if you add meat, it will be a masterpiece. It is not necessary to defrost vegetables first, so I repeat once again that the process takes a minimum of your effort. You can use any vegetable mixture to suit your taste, but I like the one with corn the most. Be sure to try this recipe!


    Ingredients:

  • Rice - 1 tbsp.
  • Frozen vegetables (any mixture) - 300 g
  • Meat (pork, chicken) - 250 g
  • Onion - 1 pc.
  • Carrots - 1 pc.


Step-by-step preparation of the recipe with photos:

Cut the meat into pieces and fry over high heat, not until cooked, but until golden brown.


  • Now add the carrots grated on a coarse grater and cook until soft for literally 3-4 minutes over medium heat.

  • Mix everything and immediately add the washed rice.

  • And now our second dish is ready!

    It turns out very tasty, almost like pilaf.


  • Bon appetit!

    Any woman who has been on a diet knows that rice is a very healthy and low-calorie product. But for some reason it is not often present on our table. More often it acts as a simple side dish, when potatoes are simply boring or, at best, it’s pilaf. True, most housewives are too lazy to cook it according to all the rules, so this dish turns into a simple porridge with meat. But not everyone can prepare something tasty and original from it. Either there is no time, or strength, or desire, but in vain. There are recipes for delicious and healthy dishes made from this grain, which will take very little time to prepare and require no effort at all.

    You can cook rice with vegetables and meat. However, to save time, use frozen vegetable mixture. There is no need to defrost it. It will defrost during the cooking process, but it will retain more vitamins.

    Instead of meat, you can take canned meat (stew). By the way, with fish it will also turn out very tasty and will resemble some Mediterranean recipe. This dish is perfect in the hot summer, when you don’t want to stand at the stove for a long time. Vegetarians can only use vegetables, just increase the quantity. Want something more dietary? Bake in the oven. Only, it will be better if the rice is pre-cooked until half cooked. Then you won't need to fry everything in oil.

    To get a nice creamy taste, add a little cream or low-fat sour cream. It turns out very tasty and unusual if you grate any smoked cheese (like “Yantar”) on a fine grater. It completely dissolves and becomes invisible, but gives a spicy smoky flavor.

    For this dish you can use any vegetables and vegetable mixtures. The main thing is that you like it and it looks harmonious in color. It will turn out very beautiful if there are many different colors. For example, broccoli or green beans, carrots and a mixture of peppers.

    From ready-made mixtures, it turns out delicious and beautiful with the mixture "Ratatouille". This includes tomatoes, bell peppers, zucchini, onions, and zucchini.

    It works well with "Paprikash". It is a mixture of peppers, zucchini, tomatoes and green beans. Tomatoes add juiciness and pleasant acidity to the dish, green beans add satiety, zucchini and zucchini pleasantly complement and make the dish more harmonious.

    Can also be used "Hawaiian" sometimes it already includes rice. There just aren't enough vegetables, so it's better to add something else.

    • Rate the recipe

    People go to culinary sites most often in search of new delicacies before an upcoming celebration or to remind themselves of the composition of ingredients and the procedure for preparing familiar dishes if they have forgotten. Some people simply learn to cook, starting from the very basics.

    Today I would like to share a recipe for a simple side dish of rice with frozen vegetables and champignons.


    With the advent of spacious freezers, it has become fashionable to freeze a wide variety of vegetables and fruits. Which, by the way, is very practical and preserves the vitamin value of these products.

    In our family, we are sensitive to only two types of cereals - buckwheat and rice. So, you have to bring variety to your cooking. And here the freezer comes to the rescue, usually tightly packed with frozen stuff.)) When I get tired of meat additives, I switch to vegetables. Having your own small summer cottage, you can stock up on zucchini, eggplants, bell peppers, and tomatoes. Usually I cut the above vegetables into fairly large cubes or slices, put them in thick plastic bags and turn on quick freezing. In winter this is a great food supply.

    But all this was a lyrical and practical digression.))

    Let's start cooking...

    Ingredients:

    • rice - 1 glass,
    • 5-6 frozen or fresh champignons,
    • 1 medium onion,
    • 1 carrot,
    • vegetable oil 2-3 tablespoons,
    • salt, spices and herbs to taste.

    Proportions of frozen vegetables to suit your taste.

    I take the following frozen preparations, guided by the eye or as far as my hand takes)):

    • bell pepper (straws),
    • zucchini (cubes),
    • eggplants (cubes),
    • tomatoes (slices).

    Rinse the rice in cold running water until clean.

    Three carrots on a coarse grater and finely chop the onion.

    Cut the champignons, both frozen and fresh, into eight pieces each.

    Pour vegetable oil into a slightly heated, deep and preferably thick-walled frying pan. Fry the onions and carrots until golden leaf.

    Now it’s time for frozen vegetables and chopped champignons. Add them to the pan and stir. Cover the pan with a lid and simmer the vegetables and mushrooms for about ten minutes.

    Next, place the rice on top of the vegetables, slightly leveling it with a spoon. But don’t mix too much!
    Pour boiling water from the kettle so that the water covers the rice to the thickness of your thumb. Add salt and cover with a lid. The side dish will be ready when the water has been absorbed by the rice.

    At the very end, mix everything, add salt if necessary, flavor with spices and herbs.

    Here is such a simple, but extremely tasty dish, plus everything is very nice in appearance and aroma - rice with frozen vegetables and champignons. In the same way, you can prepare an equally spicy rice side dish with freshly picked mushrooms and freshly picked vegetables. We remove the word “frozen” and then it will be called simply - rice with vegetables and champignons (or some other mushrooms)).

    This recipe can be used not only as a good side dish, but also as a completely independent dish.



    Bon appetit..!

    You can prepare a tasty and juicy side dish of rice with frozen vegetables in literally 20-25 minutes if you use steamed cereal. This dish can be served both during Lent and with a meat appetizer; you can take it with you for a business lunch or on a trip.

    Preparing rice is absolutely easy, the main thing is to add frozen vegetables first and only then rice, otherwise the grain will not cook from the inside. To make the rice juicy, you need to pour in a little vegetable oil - the cereal will absorb it and become looser, besides, the grains of rice will not stick to one another and your dish will turn out crumbly and attractive in appearance. If you wish, you can add other herbs or spices that you have in your kitchen, such as turmeric, paprika, cumin, etc.

    The easiest way is to buy frozen Mexican vegetable mixture in stores or supermarkets, so we will cook rice with it. If you have a spacious freezer, then prepare this vegetable mix in the summer, and you will always have it at hand.

    Pour hot water into a cauldron or saucepan and boil it, adding salt. Add frozen Mexican mixed vegetables to boiling water and cook for 5 minutes.

    Once the specified time has passed, pour the washed rice into the container. You cannot add frozen vegetable slices to boiled rice - the kernel of the cereal will cool and the cooking process will increase by at least another 10-15 minutes.

    Gently stir the rice in a cauldron or saucepan. Pour in vegetable oil and add bay leaf. If you like other seasonings, now is the time to add them too.

    Let the liquid in the container boil for 5 minutes over high heat, then reduce the heat to low and cover the container with a lid. Cook the rice with frozen vegetables for about 10 minutes and turn off the heat, but do not open the lid. Leave the dish to steep for another 5-7 minutes - during this time the rice will absorb all the liquid and become crumbly.

    Let's first talk about what is risotto? Risotto is an Italian dish made with rice. Traditionally, round and starchy rice is used for this dish. In some regions, it is customary to first fry rice in refined vegetable oil or olive oil. Then water or broth is gradually added to the rice, at the rate of 3 servings of water to 1 serving of rice, and simmer, stirring occasionally.

    Cooking risotto follows the basic rule: the next portion of water is added only when the rice grains have completely absorbed all the liquid. This is the basis. There can be various additions to the risotto itself. They can serve as meat. chicken. seafood. mushrooms. vegetables, wine and even dried fruits. Thus, there are many variations of risotto and everyone chooses the ratio of ingredients that he likes.

    Today I like risotto with frozen vegetables. Despite the fact that according to the original recipe the rice should be round and starchy, I, contrary to this, use long-grain and non-starchy rice. My favorite type of rice is basmati rice. In general, the choice of rice, as well as other ingredients, is yours.

    Before I even had time to freeze the vegetables for the coming winter, I’m already starting to use them little by little. But you can use fresh vegetables. Well, now, let's move on to preparing the dish.

    The recipe for risotto with frozen vegetables includes the following ingredients:

    • Rice – 150 grams
    • Frozen vegetables - 200 grams (I used the following vegetables: zucchini, eggplant, tomatoes, carrots, cucumber)
    • Ground paprika – 1 tsp.
    • Ground ginger – 0.5 tsp.
    • Salt - to taste
    • Mixture of ground peppers - to taste

    How to make risotto with frozen vegetables:

    Remove the vegetables from the freezer and place them in the frying pan. There is no need to defrost them; they will melt in the pan. If you are using fresh vegetables, wash them and cut them into cubes. Then place it in the pan as well.

    Rinse the rice under running water and place in the pan with the vegetables. As you can see, at first it seems that the rice has 3 times less vegetables, but during the cooking process the rice will increase in volume by 3 times.

    I filled the risotto with regular water. But you can use meat or vegetable broth.

    Gradually add a little water into the pan and cook the risotto. As soon as there is no more water in the pan, add more water. And so on until fully cooked. At the same time, do not forget to mix the rice with vegetables and do not cover the pan with a lid.

    When the risotto is ready, place it in portioned plates and serve.

    As they say in Italy - Buon appetito! Bon appetit!