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Colorful Rainbow Veggie Rice Boxes

Rainbow Veggie Rice Boxes filled with colorful carrots, corn, peas, and bell peppers over a bed of rice.

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Rainbow Veggie Rice Boxes filled with colorful carrots, corn, peas, and bell peppers over a bed of rice.

Colorful and vibrant, Rainbow Veggie Rice Boxes are not just a feast for the eyes but also a wholesome delight for the palate. These delightful rice bowls offer an assortment of nutritious vegetables, including carrots, corn, peas, and bell peppers, all beautifully arranged over fluffy rice. This recipe is perfect for meal prepping, ensuring that you have wholesome and delicious meals ready to go for any day of the week. When you make these rice boxes, you’re not only preparing a meal; you’re also adding a burst of color and nutrition to your diet.

The benefits of Rainbow Veggie Rice Boxes go beyond their visual appeal. Packed with vitamins and minerals, the colorful veggies are rich in antioxidants, aiding in overall health. Carrots provide a healthy dose of beta-carotene, corn offers fiber, peas come loaded with protein, and bell peppers are an excellent source of Vitamin C. Combined with the wholesome carbohydrates from rice, this meal is balanced and satisfying, making it an excellent option for anyone aiming for a healthy lifestyle.

These Rainbow Veggie Rice Boxes are ideal for a variety of occasions. They’re perfect for busy weekdays when you need a quick and nutritious meal, as well as for meal prepping on the weekends. Not only are they great for lunchboxes for both kids and adults, but they can also be served as a side dish at gatherings or picnics. Their vibrant colors and fresh flavors make them a crowd-pleaser, appealing to both adults and children alike.

Rainbow Veggie Rice Boxes filled with colorful carrots, corn, peas, and bell peppers over a bed of rice.

Colorful Rainbow Veggie Rice Boxes

Recipe by Daniel Cruz

Difficulty

Beginner

Servings

4 servings

Prep time

15 Mins

Cooking time

25 Mins

Ingredients

  • 2 cups rice
  • 1 cup chopped carrots
  • 1 cup corn (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 1 cup bell peppers (red and green)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Cook 2 cups of rice according to package instructions. Set aside.
  2. In a large pan, heat 1 tablespoon of olive oil over medium heat.
  3. Add 1 cup of chopped carrots and sauté for 3-5 minutes until tender.
  4. Stir in 1 cup of corn and 1 cup of peas, cooking for an additional 3 minutes.
  5. Add 1 cup of chopped bell peppers (red and green) and cook for another 2-3 minutes.
  6. Mix the cooked rice into the vegetable mixture, combining everything thoroughly.
  7. Season with salt and pepper to taste, and mix well.
  8. Allow to cool slightly before portioning into meal prep containers.
  9. Store in the refrigerator for up to 5 days.

Nutrition Facts

Calories

350

Carbs

65

Protein

10

Fats

7