University of Illinois Extension
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White Rice with Vegetables
Total : 35 min


  • ½ tablespoon vegetable oil
  • ½ medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup long grain white rice
  • 2 cups hot water
  • ½ teaspoon salt
  • ½ cup fresh or frozen corn, peas, carrots, or peppers (optional)


  1. In medium pan, heat oil and sauté onion, garlic, and rice.  Add hot water and salt.  Bring to a full boil.  Cover and simmer for 15 minutes without stirring.  If desired, add vegetables, cover, and cook for an additional 5 minutes.
  2. Uncover, give rice a full turn and cover again.  Turn heat off.
  3. Let stand 15 minutes before serving.
Exchange: 2 starch, 1 vegetable
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 ½-cup servings
 Amount Per Serving
 Calories 140      Calories from Fat 5
% Daily Value 
1% Total Fat 0.5g
0% Cholesterol   0mg
8% Sodium   200mg
10% Total Carbohydrate   30g
4%   Dietary Fiber   1g
0%   Sugars   0g
6% Protein   3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: