Looking for a simple, nutritious, and flavorful meal that comes together in no time? This rice with vegetables recipe is your perfect go-to!
Whether you’re a busy professional, a home cook wanting to add more veggies to your diet, or a beginner in the kitchen, this recipe will not disappoint. It’s packed with vibrant, fresh vegetables and fluffy rice, making it a wholesome dish that satisfies your hunger and your taste buds.
Rice combined with colorful vegetables is a versatile dish that you can customize endlessly. You can use whatever veggies you have on hand, making it budget-friendly and a great way to reduce food waste.
Plus, it’s naturally vegan and gluten-free, fitting a variety of dietary preferences. Let’s dive into this easy, healthy, and delicious recipe that will quickly become a staple in your weekly meal rotation!
Why You’ll Love This Recipe
This recipe is a true kitchen hero. It’s quick, easy, and flexible, perfect for weeknight dinners or meal prep.
The combination of rice and vegetables creates a balanced dish with fiber, vitamins, and essential nutrients. You can easily swap veggies based on the season or your preferences, making it a year-round favorite.
Best of all, it uses basic pantry staples and fresh produce, requiring minimal effort with maximum flavor.
It’s also an excellent way to introduce more plant-based meals into your diet without missing out on taste or satisfaction. For those looking to explore more easy and delicious dishes, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious and the Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Long grain white rice | 1 cup | Rinsed |
| Water or vegetable broth | 2 cups | Broth adds more flavor |
| Olive oil | 2 tablespoons | For sautéing |
| Carrot | 1 medium | Diced |
| Bell pepper | 1 medium | Red or yellow, diced |
| Frozen peas | ½ cup | |
| Onion | 1 small | Finely chopped |
| Garlic cloves | 2 cloves | Minced |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Turmeric powder | ½ teaspoon | Optional, for color and flavor |
| Fresh parsley or cilantro | 2 tablespoons | Chopped, for garnish |
Equipment
- Medium saucepan with lid
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander (for rinsing rice)
Instructions
- Prepare the rice: Rinse 1 cup of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water or vegetable broth. Add a pinch of salt and bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15 minutes. Avoid lifting the lid during this time.
- Rest the rice: After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam and finish cooking.
- Sauté the vegetables: While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Add the carrots and bell pepper: Stir in the diced carrot and bell pepper, cooking for another 5 minutes until they start to soften.
- Add peas and spices: Toss in the frozen peas, turmeric powder, salt, and freshly ground black pepper. Cook for 2-3 more minutes, stirring occasionally.
- Combine rice and vegetables: Fluff the cooked rice with a fork and add it to the skillet with the sautéed vegetables. Gently mix everything together until well combined and heated through.
- Garnish and serve: Remove from heat and sprinkle chopped fresh parsley or cilantro on top for a bright, fresh finish.
Tips & Variations
Tip: Use vegetable broth instead of water when cooking rice for an extra layer of flavor without any added effort.
You can customize this recipe in many ways:
- Swap out vegetables based on seasonality or preference—try zucchini, corn, broccoli, or mushrooms.
- Add a protein boost by incorporating cooked chickpeas or tofu cubes for a more filling meal.
- For a spicy kick, sprinkle in some red chili flakes or chopped fresh chili peppers while sautéing the vegetables.
- Experiment with different herbs like basil, thyme, or dill for unique flavor profiles.
- Try using brown rice or quinoa instead of white rice for a heartier, fiber-rich option.
For more exciting vegetable-based meals, you might enjoy our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to complement this dish.
Nutrition Facts
| Nutrient | Per Serving (serves 4) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 150 mg |
| Vitamin A | 50% DV |
| Vitamin C | 40% DV |
Serving Suggestions
This dish shines as a main course or a side. Serve it alongside a fresh green salad or steamed greens for a light meal.
It also pairs wonderfully with grilled or roasted tofu, tempeh, or your favorite plant-based protein to add more substance.
For a fun twist, try stuffing this vegetable rice into veggie quesadillas or using it as a filling for burritos. It’s also fantastic as a base for a Buddha bowl, topped with avocado slices, nuts, and a drizzle of tahini.
Conclusion
Rice with vegetables is a timeless, easy-to-make dish that brings comfort and nutrition to your table. It’s perfect for anyone seeking a quick, wholesome meal that doesn’t compromise on flavor.
With minimal ingredients and simple steps, this recipe proves that healthy eating can be effortless and enjoyable.
Whether you’re cooking for yourself or feeding a family, this recipe adapts beautifully to your needs. Plus, it’s a great gateway to exploring more plant-based meals.
If you loved this recipe, don’t miss our other delightful creations like the Vegan Halloween Dessert Recipes That Will Wow Your Guests or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat. Happy cooking and enjoy your vibrant, tasty, and nourishing rice with vegetables!
📖 Recipe Card: Easy Rice with Vegetables
Description: A simple and healthy rice dish packed with colorful vegetables. Perfect for a quick and nutritious meal.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Rinse the rice under cold water.
- Heat olive oil in a large pan over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, bell pepper, and zucchini; cook for 5 minutes.
- Stir in rice and cook for 2 minutes.
- Pour in vegetable broth, add salt, pepper, and thyme.
- Bring to a boil, then reduce heat to low and cover.
- Cook for 15 minutes or until rice is tender and liquid is absorbed.
- Stir in frozen peas and cook for another 2 minutes.
- Fluff rice with a fork and serve warm.
Nutrition: Calories: 250 kcal | Protein: 6 g | Fat: 5 g | Carbs: 45 g
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