This vegetable rice is the perfect side dish for any occasion! Rice gets cooked with vegetables, spices and broth for an incredibly flavorful and fluffy one pot meal.
Easy Vegetable Rice
We eat a lot of rice as it is such an integral part of our Asian cuisine. And so I like to incorporate variety and boost nutrition by adding different grains and beans, hello multigrain rice with lentils!
Thankfully, the kids love it, the husband not so much. The man LOVES his white as snow rice.
If I really want to spice up our rice game, I make this vegetable rice or pilaf. It does require some extra steps, but if you're looking to add more flavor and vegetables to your family meals, you have to make this!
Simply toast the rice, add vegetables and stock, and simmer! If you're in the mood for soy-based sauce instead, here's my easy healthy fried rice with vegetables.
And here are some more kid-friendly dinners to try!
Jump to:
Ingredients
- Basmati Rice - You can also use jasmine rice or another long-grain white rice (or brown rice for more fiber and nutrients). Do NOT use short or medium-grain rice as it will become too sticky.
- Spices - adds great depth of flavor.
- Stock or Broth - I prefer the flavor of chicken stock, but you can also use vegetable stock. Or even use bone broth to boost protein.
- Vegetables - I love to use a frozen mixed vegetables with peas, carrots, corn, and green beans. It's so convenient to have on hand at all times. But feel free to use whatever vegetables you prefer, such as diced red bell pepper, zucchini, or broccoli. If using fresh vegetables, be sure to cook them along with the onion in step 2.
Step-by-Step Instructions
- Rinse rice in cold water until water runs clear. Soak for 20 minutes and drain completely. Set aside. Heat butter or olive oil in a deep pan or pot over medium heat. Add onion and cook for a couple of minutes. Add garlic and cook for 30 seconds.
- Add the rice and all the spices and cook, stirring often, about 1-2 minutes, until lightly toasted.
- Add the vegetable stock and vegetables and bring to a boil.
- Reduce heat to medium low and simmer covered, for 15 minutes. Remove pan from the heat and let it sit, covered, for 10 minutes.
- Remove the lid and fluff the rice with a fork. Top with lemon juice, cilantro or green onions, yogurt, if desired.
Tips for Success
- Rinse the rice until water runs clear to reduce the starch from the rice grains and soak for 20 minutes or so. This will help ensure our rice is perfectly fluffy and cooked, not mushy and sticky.
- If you want to boost protein and flavor, try using bone broth!
- Adjust sodium content as needed - if serving to baby, you can use low-sodium broth and leave out the salt. Once cooked, set aside a portion for baby and season the rest to taste.
Serving Suggestions
I especially love this vegetable rice with a dollop of yogurt, some fresh cilantro, and lime juice. My 6 year old loves it with ketchup and some cheese, and I must say, I dig it too!
Enjoy as a healthy side dish or main course with additional protein, like:
For babies - mix with mashed yogurt, avocado, potatoes, sweet potatoes, or butternut squash so it's easy to scoop
Storage
Refrigerate leftover rice for up to 3 days.
To freeze, I recommend portioning out servings and storing in freezer safe bags or containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, either microwave until completely heated through or cook in a pot with a splash of water or broth, covered, until heated through.
More Rice Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Indian Spiced Basmati Rice
Equipment
Ingredients
- 1 tablespoon butter or olive oil
- 1 small onion, finely chopped
- 1-2 teaspoons minced garlic
- 1 cup (200g) basmati rice
- 2 teaspoons curry powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon salt, more or less to taste (see note)
- 2 cups low-sodium chicken or vegetable stock, or bone broth
- 1 cup (150g) frozen mixed vegetables (I like to use corn, peas, carrots, green beans), thawed
Instructions
- Rinse rice in cold water until water runs clear. Soak for 20 minutes and drain completely.
- Heat butter or oil in a deep pan or pot over medium heat. Add onion and cook until fragrant and softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Add the rice and all the spices and cook, stirring often, about 1-2 minutes, until lightly toasted. Add the broth and vegetables and bring to a boil.
- Reduce heat to medium low and simmer covered, for 15 minutes. Remove pan from the heat and let it sit, covered, for 10 minutes.
- Remove the lid and fluff the rice with a fork. Top with lemon juice, cilantro, yogurt, if desired.
Notes
- Adjust sodium content as needed - if serving to baby, you can use low-sodium broth and leave out the salt. Once cooked, set aside a portion for baby and season the rest to taste.
- Refrigerate leftover rice for up to 3 days.
- To freeze, I recommend portioning out servings and storing in freezer safe bags or containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Jennifer says
Just made this tonight and it was delicious!! We especially enjoyed putting lemon juice and yogurt on this. I didn't have cilantro on hand, but next time I make this I will definitely make sure I have some to put on top! I only had jasmine rice, so I used that instead. Thank you MJ!!
Min says
So happy to hear that you guys enjoyed this meal!! Thanks for sharing!
Deanna Segrave-Daly (@tspbasil) says
Pinning this to dig deeper in my spice drawer 🙂
EA-The Spicy RD says
Did you say 30 minutes, and 1 pot in the same sentence? Count me in!!! I'm thinking my kids and my own hungry man would absolutely love this. Will be making soon!
Laura @Petite AllergyTreats says
Congrats on 7 years! That does seem like a long time… but sounds like you guys are still in love 🙂 This indian spiced basmati rice dish sounds wonderful!! I've been too chicken to buy a bunch of spices and have the kids end up not loving it. (And honestly spices are be a big allergy problem too) Love this and reeeally want to try soon! Thanks for sharing at SNF!
Min says
Thanks, Laura! We celebrated our 7 years back in March so we are almost at 8! Crazy! Ah I can def understand the difficulties and importance of choosing the spices carefully! No, thank YOU for hosting 😉
Kayley | The Kitchen McCabe says
My husband just brought home a bag of basmati...this looks like the perfect use for it! My spice drawer is a mess too. How DO you keep it any other way?! 😉
Min says
Haha I know, right? Impossible ;). I can't wait for you to try!! Hope you had a lovely weekend, Kayley
Cindys Recipes and Writings says
I'll bet your kitchen smelled delicious!
Kari @ bite-sized thoughts says
This sounds so delicious - I think I'd want it for breakfast, lunch and dinner 😛
Min says
haha I say go for it 😉
Alanna says
Your gorgeous photos makes me want to take a giant spoonful of this rice!! This recipe sounds so delicious.
Francesca says
I'm lovin' this whole recipe. Looks delicious & seems like there is plenty to share 😉
Meal Makeover Mom Janice says
You are the classic overachieving dietitian! Using 7 spices? C'mon you put us all to shame. 🙂
Actually, I dusted off my turmeric as well this month.
This looks like my kind of comfort food and I can't wait to try it. Thanks!
Min says
Haha that was def not my attention, Janice ;). I really needed to use up all those recipes since I've had them for some time now. I can't wait to try your personalized focaccia bread as well!
Ali says
Min, this looks amazing!! Just pinned it and more importantly, I can't wait to actually cook it.
Min says
Aww thanks, Ali! Good to hear from you! Hope you've been well 😉
kristina @ love & zest says
Basmati rice is the BEST, I love the aromatic flavors in this rice! I didn't know about this until FNCE but they have a brown basmati and a new sprouted brown basmati rice that cooks in only 30mins! I'm came home with a bag so I cannot wait to try it... I've been adding saffron to my rice, and it's been a big hit! I love this creation that you made-- peas make it even better IMO. I think we'd have a fun little dinner together bc it seems like we have similar taste buds.
Min says
Ooh I haven't seen brown basmati rice but would love to try! You'll have to let me know how you like it ;). Ooh saffron! such a lovely addition. I know, right? I couldn't agree with you more..but then again, I think we'll have fun even if we didn't have similar taste buds hehe
ellie | fit for the soul says
You have no idea how much I ADORE BASMATIC RICE! When it's flavored like this, it's heaven. Even after that one-night class Greg and I took last year for Indian cooking, I feel "rusty" with Indian cooking, haha.
Trisha says
All those exotic spice make me think that this dish is warm and comforting. I read an article about the health benefits of turmeric and have been wanting to use it more ever since! Also, Min, these photos are just lovely. The light is pretty and soft. 🙂
Min says
It was def comforting and flavorful ;). I, too, have been trying to use turmeric more. Aww thank you so much for your sweet complement!
Liz says
Thank you for the lovely recipe.
dixya@food, pleasure, and health says
i love the way this rice is prepared, so many warm spices!
Lisa @ Healthy Nibbles & Bits says
This looks like the perfect side dish to any meal! I'm in love with the rich yellow color of it! Can you make some for me tonight?
Min says
Thank you, Lisa! I, too, loved the gorgeous color ;). Aww I wish I could!
Shashi @ runninsrilankan says
OOh - loving all the spices mixed into this rice dish! Your husband's coworker, Shilpa, sounds a lot like my mom! My mom makes a rice biriyani that I have been trying to replicate - hard part is my mom idea of measuring is a pinch of this, a dash of that, a couple pats of this...whaaat? 🙂
Happy 7 year anniversary to you and your hubs!
Min says
Thanks, Sashi! Hehe my mom's the same way! And even when she writes down the recipe, it doesn't taste the same for some reason.