Vegetable Rice Recipe

This Easy Vegetable Rice Recipe makes the best side dish! It’s a one-pan veggie rice pilaf recipe that uses a bag of frozen vegetables and is cooked on the stove in just 20 minutes.

Rice pilaf with veggies is a simple side dish, and it goes with literally anything! Your whole family will love this easy-to-make rice dish, vegetables and all.

I especially like to serve this vegetable rice recipe with chicken. You can see it on the side of my oven-baked Blackened Chicken Recipe, but I also really enjoy this lightly turmeric-seasoned rice with Easy Roast Chicken, Juicy Baked Boneless Chicken Thighs, and crispy Chicken Schnitzel.

Why You’ll Love This Recipe

1. Simple Ingredients – I don’t know about you, but I always have a bag of frozen mixed veggies in the freezer. Combine that with long-grain white rice, a few seasonings, and some broth, and you’ll have a wholesome, healthy side dish with no fuss.
2. Traditional Flavors – Rice dishes like this one are very common in Middle Eastern cooking. This dish is similar to my Turmeric Rice recipe but with plenty of veggies added.
3. Add Extra Veggies – This is an easy way to get your family to eat more vegetables – Mix them into the rice!

Ingredients In Vegetable Rice

Here’s what you need to make this simple and delicious rice side dish:

• Rice: Regular uncooked long-grain white rice is what I’m using. You could also make this recipe with Jasmine or Basmati rice, although the cooking time may need to be adjusted. Rinse your rice well before cooking it.
• Veggies: I like this best with frozen mixed vegetables – the kind that is a blend of carrots, peas, corn, and sometimes green beans.
• Stock: Using vegetable stock makes this a vegetarian recipe, but you can use chicken stock as well if you prefer. I like to make my own homemade veggie stock – it’s super easy in the Instant Pot!
• Onion and Garlic: These aromatics give this dish a wonderful homestyle flavor.
• Turmeric: A favorite spice of mine, turmeric adds a warm flavor and a lovely yellow color to this rice recipe.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Vegetable Rice

1. Saute the Aromatics and Vegetables: Heat olive oil over medium heat in a large skillet or saucepan. Add the diced onion and cook for 3 minutes, or until it starts to soften. Stir in the minced garlic and cook for an additional 30 seconds, then stir in the frozen mixed vegetables and allow them to thaw.
2. Add the Rice, Seasonings, and Broth: Pour in the uncooked rice and ground turmeric. Stir well to mix. Then pour in the vegetable stock, season with salt and pepper, and stir again to combine.

3. Cook: Increase the heat to allow the rice mixture to come to a boil. Once boiling, cover the pan, reduce the heat to low, and let it cook for 12 minutes.
4. Rest: After 12 minutes, remove the pan of rice from the heat and let it sit, covered (don’t peek!) for 5 minutes. Fluff with a fork before serving with dinner.

Recipe Tips

• Rinse the rice in cold water. Rinsing removes starch from the rice and helps to create cooked rice that isn’t sticky, clumpy, or stuck to the pan.
• Avoid stirring the rice too much. Once the ingredients are added to the pan, let the mixture boil, then cover, turn the heat down, and leave it alone. Stirring can make the rice sticky.
• Leave the lid on the pot during the resting period. The rice will continue to steam during this time, and you want to keep the heat in the pot.
• Make it with fresh veggies. Instead of frozen vegetables, cook fresh vegetables in the pan with the onions. Try diced zucchini, sliced mushrooms, chopped broccoli, or red bell pepper.
• Try other seasonings. Instead of or in addition to the turmeric, try Italian seasoning or fresh herbs.

Storing Tips

Store any leftover veggie rice in an airtight container. It can be kept in the fridge for up to 4 days, and easily reheated in the microwave!

You can also freeze servings in a freezer-safe container for up to 3 months, which makes this recipe wonderful for meal prepping ahead of time.

What To Serve With Rice and Vegetables

This simple and tasty rice side dish will go perfectly with all of your favorite dinners! Here are some of my best quick and easy meals for you to try tonight:

• Instant Pot Chicken Drumsticks
• Ritz Cracker Baked Pork Chops
• Crusted Chicken Romano
• Swedish Meatballs
• Honey Mustard Salmon
• Turkey Burgers

Recipe FAQs

Can I make this recipe with brown rice?

Since brown rice requires a different cooking time and amount of liquid, I don’t recommend using it in this recipe. It will work best with any long-grain white rice that you enjoy though!

How can I make rice in the instant pot?

I suggest following one of my instant pot rice recipes! Try pressure cooker mushroom rice, instant pot Basmati rice, or my turmeric rice recipe. Stir in frozen mixed veggies after the rice has been cooked, they will steam perfectly with the hot rice.

Can I skip the onion and garlic?

If you’d like a more plainly seasoned version of this recipe, feel free to leave out the garlic and onion. You can also add a bit more garlic if you would like your veggie rice to be even more flavorful.

More Easy Side Dish Recipes

Sour Cream Mashed Potatoes

Buttermilk Biscuits

Mexican Rice

Olive Oil Pasta

All Side Dish Recipes →

Serve this vegetable rice recipe with all of your favorite meals! It’s great with grilled or roasted meats and will be huge hit with your family all year long.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.97 from 30 votes

(Click stars to rate!)

Vegetable Rice Recipe

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Author: Diana

• Pin It

Print Rate Recipe

Make this easy one pan Vegetable Rice Recipe! It's the best side dish made with rice and a bag of frozen veggies, and is cooked on the stovetop in just 20 minutes.

8 servings

Make this easy one pan Vegetable Rice Recipe! It's the best side dish made with rice and a bag of frozen veggies, and is cooked on the stovetop in just 20 minutes.

Ingredients 

1/2x1x2x3x

• ▢ 1 tablespoon (15 ml) olive oil
• ▢ ½ medium yellow onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 ½ cups frozen mixed vegetables
• ▢ 1 ½ cups (300 g) white long-grain rice uncooked, rinsed
• ▢ ½ teaspoon ground turmeric
• ▢ 3 cups (720 ml) vegetable stock
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper

Instructions 

• In a large skillet or saucepan, heat the olive oil over medium heat.
• Add the diced onion and cook for about 3 minutes, until it starts to soften. Stir in the minced garlic and cook for an additional 30 seconds.
• Add the frozen mixed vegetables and cook for 1-2 minutes, until they begin to thaw.
• Pour in the uncooked rice and ground turmeric. Stir well to mix. Pour in the vegetable stock, season with salt and pepper, and stir to combine.
• Increase the heat to bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to the lowest setting, and let it cook for 12 minutes. Remove the pan from heat and let it sit, covered, for 5 minutes.
• Fluff the rice with a fork and serve warm.

Notes:

• Rinse the rice in cold water. Rinsing removes starch from the rice and helps to create cooked rice that isn’t sticky, clumpy, or stuck to the pan.
• Avoid stirring the rice too much. Once the ingredients are added to the pan, let the mixture boil, then cover, turn the heat down, and leave it alone. Stirring can make the rice sticky.
• Leave the lid on the pot during the resting period. The rice will continue to steam during this time, and you want to keep the heat in the pot.
• Make it with fresh veggies. Instead of frozen vegetables, cook fresh vegetables in the pan with the onions. Try diced zucchini, sliced mushrooms, chopped broccoli, or red bell pepper.
• Try other seasonings. Instead of or in addition to the turmeric, try Italian seasoning or fresh herbs.
• To Store: Keep the rice in an airtight container in the fridge for up to 4 days, or the freezer for up to 3 months. 

Nutrition Information

Calories: 174kcal, Carbohydrates: 34g, Protein: 4g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 164mg, Potassium: 129mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1733IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen