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Vegetarian, South and mountains

Camargue red rice with vegetables

Camargue red rice with vegetables is a vegetarian skillet dish, serving 4, ready in 45 minutes, rated easy, for €2.80 per serving. Its success depends on cooking the rice until it keeps a slight bite, and on cutting the vegetables into even dice so they cook through together over high heat.

Tonight, sauteed Camargue red rice with zucchini, bell peppers and onions, topped with parmesan.

Camargue red rice with vegetables
Total time
45 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Camargue red rice has a firmer grain than white rice, with a nutty taste that comes through even after cooking. Paired with zucchini and bell peppers sauteed over high heat, it keeps some bite instead of turning soft and mushy. Grated parmesan adds just the right touch of salt on top. Mon Chou suggests this Southern French dish for nights when you want to eat summer vegetables without reaching for meat.

It's an easy weeknight dinner to pull together, since the rice can cook while you cut the vegetables. It also works for a light Sunday lunch, served on its own or alongside grilled fish. The slightly chewy texture of red rice can surprise kids used to white rice, so have a backup option ready if needed.

The ingredients

4 people

Pantry

  • Camargue red rice 300 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 1
  • Yellow bell pepper 1
  • Onion 2

Dairy

  • Grated parmesan 60 g

Allergens Lactose

The step by step recipe

  1. Cook the red rice in salted water, then drain it. 35 min

    It keeps a bit of bite, that's normal.

  2. Cut the vegetables into dice.

    Even dice cook at the same rate, so nothing stays raw or turns mushy.

  3. Saute the onions, then the bell peppers and zucchini over high heat. 12 min

    Don't crowd the pan.

  4. Add the rice and saute everything together. 5 min

    Saute over high heat so the grains get coated in oil and don't stick.

  5. Sprinkle with parmesan and serve right away.

    The parmesan melts over the hot rice.

Our tips to get it right

  • Drain the rice well before sauteing it, excess water keeps the grains from browning in the pan.
  • Cut the zucchini and bell peppers about the same size as the onion dice, so everything cooks evenly in 12 minutes.
  • Serve this dish on warm plates, the parmesan melts better and the rice stays hot longer.

The variations

  • Swap the parmesan for grated Comté or Emmental for a milder, meltier flavor.
  • Add cooked chickpeas or red lentils for a more filling, protein rich meal.
  • For a faster version, use pouches of precooked red rice, warmed through in 2 minutes before adding the vegetables.

What to serve it with

  • An extra drizzle of olive oil
  • Fresh crusty bread
  • Cold lemon water

Storage

Store leftovers in a sealed container in the fridge for 2 to 3 days. This dish freezes well for up to 2 months, just leave out the parmesan and add it after reheating. Reheat in a skillet with a splash of olive oil to bring back a slightly golden edge.

Questions about this dish

Can I use a different rice instead of Camargue red rice?

Yes, brown rice or semi-brown rice both work well. The cooking time will be shorter, so follow the timing on the package to keep that slight bite.

Do I need to rinse the red rice before cooking it?

It's not required, but a quick rinse removes a bit of surface starch. The rice will still be firmer than white rice once cooked.

Can I make this dish ahead of time?

You can cook the rice and chop the vegetables the day before, then store them separately in the fridge. Just saute them together when you're ready to eat.

How can I adapt this recipe for kids who aren't used to whole grain rice?

Try mixing half red rice with half white rice to soften the firm texture. Cutting the vegetables a bit smaller also helps them blend into the dish.

How long does it take to make a Camargue red rice with vegetables?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Camargue red rice with vegetables?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Camargue red rice with vegetables cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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