Ethiopian-Inspired Spiced Vegetable Rice Pilaf

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fluffy long-grain rice cooked with fragrant spices and mixed vegetables for a vibrant, colorful pilaf that pairs well with any main dish. This Ethiopian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs long grain white rice, carrot, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long grain white rice
• 1 large, diced carrot
• 1 medium, diced green bell pepper
• 1 small, chopped yellow onion
• 2, minced garlic cloves
• 3 cups vegetable broth
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
3. Step 3: Add 1 small chopped yellow onion, 2 minced garlic cloves, 1 large diced carrot, and 1 medium diced green bell pepper. Sauté for 5-6 minutes until vegetables soften.
4. Step 4: Stir in 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute to bloom the spices.
5. Step 5: Add the drained rice to the pan, stirring to coat grains evenly with the spices and vegetables for 2 minutes.
6. Step 6: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh parsley before serving.