Rice with vegetables in 25 minutes

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Throw the rice into a pressure cooker (for 1 measure of rice, 2 measures of water), add minimal salt, turn on high, wait until it boils, and leave on medium heat for 10 minutes.

3. STEP 3

   

   While the rice is cooking, chop the onion, garlic, paprika

4. STEP 4

   

   and zucchini (small cubes)

5. STEP 5

   

   peel ginger

6. STEP 6

   

   Thaw green peas with hot water

7. STEP 7

   

   If the shrimp are from deep frozen, defrost them the same way, but I just had them from the refrigerator. You can cut the greens. - After 10 minutes, turn off the rice and remove the heat. By that time, the vegetables will probably already be cut, what you do for another 5 minutes is not important. Heat the oil in a frying pan, add the onion and fry until transparent

8. STEP 8

   

   Add paprika and zucchini, fry for a couple of minutes

9. STEP 9

   

   and only after that add garlic

10. STEP 10

    

    By that time, the rice should have stood for 10 minutes after turning off. Pour it into the frying pan with the vegetables, add peas and shrimp

11. STEP 11

    

    Mix everything

12. STEP 12

    

    I cut my greens with a quick cutter. If it has already been cut, then just add

13. STEP 13

    

    Crush the ginger with a garlic press; you need juice. Stir everything again and add salt to taste. Bon appetit!

Comments on the recipe

Yulyok

04.09.2023

4.7

I want, I want this! thanks for the wonderful recipe! I love rice with colorful pepper cubes. I usually make this as a side dish. but I didn’t think of it with shrimp

Magnago

04.09.2023

4.9

I wouldn’t have thought of it either... But if you try to sell my husband rice and vegetables, he will say “eat your diet food yourself”! And so... I added some shrimp or a little ham - and everyone is happy and happy, yeah, no longer a diet! I'm stuck with male logic. The main thing is to polish it with ginger juice, it is even more important there than shrimp.

Irisha

04.09.2023

4.7

Gorgeous rice, so colorful!!! Sometimes I cook this too, but instead of shrimp I add chicken, otherwise my mother refuses to eat shrimp and all sea creatures, including

Shura

04.09.2023

4.9

Oh, girls, I’m looking forward to serving this dish to my friends, they will accept it with a bang, I know that for sure, it’s not only tasty and aromatic, but also very colorful, and if you cut the vegetables equally (for this, our Magnago is a quick cutter and vegetable cutter), then the dish will break all records for beauty and correct cutting. We sell ginger root of not very good quality, it is not always juicy, but, I hope, a little juice can still be squeezed out of it, yes - this is, perhaps, that drop of sophistication that will give the dish a special taste and smell. Magnago, rice with chopsticks looks great!

Magnago

04.09.2023

4.6

Shura, that dried ginger root is exactly what this dish needs, no matter how strange it may be! Honestly, I even keep them for a couple of extra weeks after purchase specifically for this purpose, so that only the juice comes out, without pulp. Korenyuk, the size of a thumb, gives just the right amount of juice, we just don’t have that size in the scale of ingredients, but I just went with “dried”. With fresh and crispy it also works - but it’s too harsh, no matter how much you take it. It doesn’t give juice through a garlic press, but splatters the pulp, which has a more intense taste.

Shura

04.09.2023

4.6

Oh, Magnago, it’s good that I explained this, otherwise I would have passed him by. When I soak a goose, I always add ginger juice and cinnamon, the taste and smell of ginger gives it an extraordinary aroma, now I will use it in rice, thank you!

Yulechka

04.09.2023

4.7

What delicious rice this turned out to be! I haven’t tried adding shrimp yet, and ginger juice, it’s a new thing for me, I’ll have to try it sometime