Rice with Vegetable Cream Cheese Sauce
Servings: 4 | 
Total Time: 30 minutes
Ingredients:
For the rice:
1 cup uncooked white or brown rice (or substitute with cauliflower rice for low-carb)
2 cups water or vegetable broth
Salt to taste
For the vegetable cream cheese sauce:
1 tbsp olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1 small carrot, diced
1 cup broccoli florets, chopped small
½ cup red bell pepper, diced
½ cup frozen peas (optional)
1/3 cup vegetable broth or water
1/2 cup cream cheese (full-fat, room temperature)
2–3 tbsp milk or plant milk (to thin the sauce)
Salt and black pepper, to taste
Pinch of nutmeg (optional)
Fresh parsley or chives, for garnish
Instructions:
Cook the rice according to package directions using water or vegetable broth for added flavor. Set aside and keep warm.
Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 1–2 minutes until fragrant.
Add carrots, bell pepper, and broccoli, cooking for 5–6 minutes until tender-crisp. Stir in the peas (if using) and cook for 2 more minutes.
Add vegetable broth to the skillet and let it simmer for 2–3 minutes until slightly reduced.
Reduce heat to low, then stir in the cream cheese. Let it melt, stirring constantly. Add milk a little at a time until the sauce reaches your desired consistency—smooth and pourable, but still rich.
Season with salt, pepper, and a pinch of nutmeg.
Serve the sauce over hot rice, and garnish with fresh herbs.
Variations:
Add protein: Toss in cooked chicken, chickpeas, or tofu for a protein boost.
Make it spicy: Add red chili flakes or a dash of hot sauce.
Use different veggies: Zucchini, mushrooms, spinach, or corn work great.
Storage & Reheat:
Store leftovers in the fridge for up to 3 days.
Reheat gently in a saucepan with a splash of milk or broth to loosen the sauce.