Creamy vegetable rice

Creamy vegetable rice

4.1 91 ratings

Prep. 10 min

Total 25 min

4 portions

Ingredients

garlic cloves to taste
1 - 2
brown onion cut into pieces (2-3 cm)
100 g
red capsicum deseeded and cut into pieces (2-3 cm)
50 g
green capsicum deseeded and cut into pieces (2-3 cm)
50 g
extra virgin olive oil
50 g
medium-grain white rice
200 g
button mushroom cut into quarters
100 g
zucchini cut into cubes (1 cm)
100 g
frozen green bean
100 g
Vegetable stock paste (see Tip)
1 tsp
paprika
1 tbsp
sea salt
1 tsp
tomato paste
1 tbsp
water
650 g
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g

Difficulty

easy

Nutrition per 1 portion

Sodium 770.1 mg

Protein 10.6 g

Calories 1765.9 kJ / 422.1 kcal

Fat 15.2 g

Fibre 7.2 g

Saturated Fat 2.3 g

Carbohydrates 61.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Smart cooking made easy with TM6 modes 29 Recipes
Australia and New Zealand

You might also like...

Show all

Summer tomato and gin pasta sauce

35 min

Tex-Mex chicken casserole

45 min

Mini vegetable pasta (10-12 months)

50 min

Broccoli, chilli and pine nut spaghetti

40 min

Chicken fusilli with mushrooms

40 min

No-waste veggie bolognese (TM6)

3 h

Cashew basil spelt pasta (gut health)

15 min

Ravioli with zucchini sauce

35 min

Risotto with zucchini and prawns

1 h 15 min

All-in-one creamy vegetable pasta (Diabetes)

40 min

Rice salad

1 h

Mushroom and bacon pasta

30 min

Show all