This djuvec rice recipe is a healthy yet so simple vegetarian-friendly meal or a side dish. The best part, it’s made in one pot!
This djuvec rice recipe is bursting with flavor! Delicious and colorful bell peppers cooked until tender while soaked into the sweet and sour tomato juices, this will be your favorite side dish or vegetarian-friendly meal. Djuvec might not be well known in the US, but it’s widely popular in the Balkan area.
Stuffed bell peppers are a great choice if you’re looking for another vegetarian meal.
What is Djuvec Rice
Djuvec (Ðuvec – pronounced Joo-vetch) is a popular side dish in Balkan, made with various vegetables. You can also serve it as a meal, which I prefer. The djuvec recipe I will show you today is my family’s recipe that’s been in the family for generations.
Want to add protein? No problem, add chicken, beef, or even shrimp. Want to add different veggies? Feel free to do so – add carrots, peas, and eggplant. This recipe is so versatile and easily adjustable to your preferences.
I thought of this recipe when my friend showed me the fresh vegetables she picked from her garden. It’s perfect for this end of the summer season.
- Oil: I used canola oil. You can substitute it for the oil of your preference.
- Onion: We need one and a half medium-size onions. The onion will give a great taste, and it will almost melt into the juices while it’s cooked.
- Bell Peppers: I recommend using yellow, red, and orange bell peppers. I would not use green bell peppers, as they won’t taste as good. Also, they don’t have as many nutrients as the red bell peppers. They are high in beta-carotene, vitamin A, vitamin C, folate, etc.
- Tomatoes: I highly recommend using fresh and high-quality tomatoes. Pick the ones that are ripe yet firm to the touch. Once you start peeling them, you don’t want them to turn in a mush (or while cooking). They won’t keep the original structure while cooking, but you will still have some pieces.
- Salt: Adding a little bit of salt for flavor. Feel free to add more if needed.
- Pepper: I used just a little bit of black pepper.
- Consommé seasoning: This is another excellent seasoning that I use regularly. You can find it on Amazon.
- Rice: For this recipe, we need a few tablespoons of rice. Use any rice you prefer, but make sure it does not require a long cooking time. Also, based on the rice type, you may need more or less liquid.
- Water: We need a little bit of water so the veggies don’t stick to the bottom of the pot, and we need more liquid for the rice.
See recipe card for quantities.
- Sauté onion.
- Add bell peppers and sauté until softened, with lid slightly ajar.
- Lower the temperature. Add tomatoes and seasoning. Simmer for 30 minutes while mixing occasionally.
- Add water and rice and simmer for another 10 minutes.
That’s it! With just one pot and a handful of ingredients, you will have the most delicious vegetable rice side dish or a vegetarian-friendly meal.
Expert Tips and Tricks
- You can substitute consommé seasoning for Vegeta. Note that you might not need to add salt at all since Vegeta has more salt.
- The djuvec rice consistency will be thicker, but you will still have some liquid when done cooking.
- Don’t overcrowd the pot. I used a 4 QT Dutch oven – I would not go smaller than that.
- Don’t walk away from the pot – you will need to mix occasionally, and the veggies can burn quickly.
How to Serve
I mentioned this before, but I enjoy eating the djuvec rice on its own as a meal. You will have two generous portions. Serve it with a piece of toast, Homemade Crescent Rolls, or Homemade Lard Biscuits.
If you serve it as a side dish, you will have four to six portions, depending on how significant the portions are. Any meat will work great with this delicious veggie rice bowl.
If you have any leftovers, store them in the air-tight container in the fridge for up to 2-3 days.
Other Recipes You’ll Love
- Stuffed Bell Peppers
- Baked Butternut Squash
- Sheet Pan Sausage and Veggies
- Cajun Shrimp and Rice Pilaf
Looking for other recipes like this? Try these:
Djuvec Rice Recipe
- Medium-sized dutch oven
- 1 tablespoon canola oil
- 1 ½ medium onion (diced)
- 4 bell peppers
- 5 medium-sized tomatoes (peeled and quartered)
- 3 tablespoon rice
- ¼ teaspoon salt
- ⅛ teaspoon grounded black pepper
- 3 teaspoon consommé seasoning
- 1 ¼ cup water (divided)
- In a medium-sized pot (I used a Dutch oven), add oil, onion, and sauté for 5 minutes on medium-high heat until soft and fragrant.
- Add bell peppers and saute for 15 minutes, with a lid slightly ajar. Mix occasionally. If you notice that the onion and bell peppers are sticking to the pan (towards the end of those 15 minutes), add ¼ cup water.
- Lower the temperature to medium heat and add seasoning and tomatoes. Sauté for 30 min. Mix occasionally. Make sure you don’t mix it too often, so the tomatoes don't become mush.
- Add 1 cup of water and rice and sauté for ten more minutes. Serve immediately, and enjoy!
- I recommend using red, yellow or orange bell peppers.
- Use any rice you prefer, but make sure it does not require a long cooking time.
- Make sure to use fresh and high-quality vegetables since this meal has only a few ingredients.