Total Time
Prep 5 mins
Cook 24 mins

A quick-to-make yet elegant dish fit for company from Prevention's The Healthy Cook Cookbook and submitted for Zaar World Tour II.

Ingredients Nutrition


  1. In a large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and saffron and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.
  2. Add peas, garbanzo beans, and red peppers to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve.
Most Helpful

I made this for dinner last night but I found it bland, unfortunately. I gave it 2 stars because it was vegan and quick to make. Next time, I would use veg. broth and more spices. And roasting the capsicum is a must!

Alias11786 January 28, 2013

Loved it, loved it, loved it. I used some vegetarian bouillon mixed in the water. I didn't have saffron so used a little turmeric in its place. I also doubled the recipe because I know I'll want more tomorrow. I did sprinkle fresh ground black pepper on mine and it was so good with that little bit of heat added. Thanks for the simple and really delicious recipe.

Chef Joey Z. August 16, 2010