Ingredients:

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 medium gold potatoes, peeled and cubed
  • 1/2 cup uncooked long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup frozen peas or mixed vegetables
  • 6 cups vegetable broth
  • 1 tsp dried thyme or Italian seasoning
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter or oil over medium heat. Add the onion, carrots, and celery. Stir frequently for 5–7 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the diced tomatoes and their juices, stirring to scrape up any browned bits from the bottom of the pot. Add the cubed potatoes, dried thyme, salt, pepper, and the bay leaf.
  3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, stir in the uncooked rice. Immediately reduce the heat to low, cover the pot, and simmer for 15–18 minutes until rice and potatoes are tender.
  4. Stir in the frozen peas during the last 2 minutes of cooking. Remove the bay leaf and stir in the fresh parsley before serving.