Lemon Rice with Vegetables

Lemon rice has so many health advantages. Lemons, like other citrus fruits, are rich in vitamin C, which slows the ageing process of the skin and prevents colds, flu, and strokes. This aids in the dissolution of calcium deposits, gallstones, and possible kidney stones. Lemons have ions that are negatively charged, which facilitate better oxygenation of the brain. Your brain activity improves as a result. Moreover, lemons contain more than 20 anti-cancer chemicals that can help halt the division of cancer cells and inhibit tumour growth.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Rinse the rice in a fine mesh strainer and add it to a medium saucepan along with water, lemon zest, lemon juice, and salt.
2. Bring the mixture to a boil, reduce the heat to low, cover the pan, and let it cook for 18-20 minutes or until the water has been absorbed and the rice is tender.
3. In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper, squash, and cherry tomatoes and cook until they are just tender, about 5 minutes.
4. Fluff the cooked rice with a fork and add it to the skillet with the veggies. Stir in the black pepper and cook for another 2-3 minutes or until everything is heated through.
5. Serve the lemon rice with veggies topped with fresh parsley. Enjoy!

This dish is a simple and nutritious meal that can be made in under 30 minutes. The lemon adds a bright and fresh flavor, while the veggies provide plenty of vitamins and fiber.