Need a flavorful new rice recipe that whips up in no time? This delicious Bosnian Djuvec Rice is super-flavorful and comes together quickly using a handful of pantry staples you already have on hand.
Djuvec (pronounced joovetch, not juvek or you’ll sound funny or in other words like a dummy) is a rice dish from the Balkan’s cuisine with many variations. It is mostly served as a side but bulked up with vegetables it can proudly stand all on its own as a quick vegetarian entrée.
Add chicken cut in cubes and for a delicious one-pot chicken rice dinner that could feed an army.
If you’ve ever vacationed in coastal Bosnia or Croatia you’ve probably gotten served djuvec rice alongside grilled meat. It is the local’s favorite meat accompaniment. When I was young, I didn’t like all the vegetables in my rice (what kid does) but now I think of it as a delicacy.
It is similar, but not to be confused with Mexican dirty rice and it can be topped with beans for protein or served in a tortilla as well.
This yummy djuvec rice is a perfect solution for busy weeknights (and cheaper than takeout too)!
Delicious Bosnian Djuvec RiceDelicious Bosnian #djuvec rice packed with vegetables is a perfect dinner solution for a busy… Click To Tweet
- 1 cup uncooked rice
- 2 cups vegetable broth
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 2 tomatoes
- ½ cup frozen or fresh peas
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional)
- 2 tablespoons oil
- Salt and pepper to taste
- Fresh parsley leaves for garnish
~ Free Tip ~
Substitute vegetable broth with water and a tablespoon of Vegeta. Vegeta is a popular vegetable and herb – based seasoning.
- In a medium size pan, heat the oil over medium-high heat. Sauté onion, pepper, and carrot until softened, about 3 minutes.
- Add garlic and chopped tomatoes then cook for 5 more minutes stirring frequently.
- Mix in the rice, peas, paprika, and chili powder, if using. If you like it spicy, adjust the amount of chili powder.
- Next, add broth and bring to a boil. Lower the heat, cover and cook until liquid is absorbed, about 10 to 15 minutes, stirring occasionally.
- Add salt and pepper to taste. Sprinkle with chopped parsley leaves.
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