Rice and Vegetables with Diced Tomatoes - Easy Meal Prep Plans

Rice and Vegetables with Diced Tomatoes

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Rice and Vegetables with Diced Tomatoes

Course Dinner, Lunch, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 273 kcal


  • 1 c white rice short grain
  • 1 tsp sea salt divided
  • 0.50 tsp ground black pepper
  • 1.50 c water
  • 1 c onions medium, chopped
  • 1 stalks celery chopped
  • 0.25 tsp turmeric
  • 1 zucchini chopped
  • 1 tbsp olive oil
  • 14 oz diced tomatoes small diced
  • 1 tbsp butter
  • 0.50 tsp mustard seeds whole brown
  • 0.50 tsp cumin whole seeds
  • 2 cloves garlic chopped


  1. Cook the short grain rice as usual with turmeric added, or use leftover rice.
  2. While the rice is cooking, heat the oil and butter in a skillet on a medium flame.
  3. When the butter is thoroughly melted, add the brown mustard and cumin seeds and cover.
  4. When the mustard seeds start to pop and spatter, add the garlic, cover again and let cook another minute.
  5. Add onion and celery, stir and cook until onion starts to turn transparent.
  6. Add the zucchini, stir, and cook until zucchini is desired softness.
  7. Add diced tomatoes, stir, and heat until thoroughly hot. Stir in the cooked rice and cook for 3 minutes to blend flavors. (If using leftover cold rice, heat until thoroughly hot, stirring occasionally.)
Nutrition Facts
Rice and Vegetables with Diced Tomatoes
Amount Per Serving
Calories 273 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 638mg 27%
Potassium 452mg 13%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 5g
Protein 5g 10%
Vitamin A 7%
Vitamin C 26.3%
Calcium 7%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.
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