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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.

An overhead shot of cooked rice in large pan.
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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.

Or perhaps something creamy? You’re going to love this cheesy rice!

Ingredients

all the ingredients laid out on a white background
  • 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, which is perfect for this easy sushi bake.
  • 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

A four image collage showing cooking process.
A close up shot of cooked rice in pot.
  1. 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.
  2. Add the rice and all the spices and cook, stirring often, about 1-2 minutes, until lightly toasted.
  3. Add the vegetable stock and vegetables and bring to a boil.
  4. Reduce heat to medium low and simmer covered, for 15 minutes. Remove pan from the heat and let it sit, covered, for 10 minutes.
  5. Remove the lid and fluff the rice with a fork. Top with lemon juice, cilantro or green onions, yogurt, if desired.

Tips for Success

A plate of veggie rice with wooden spoon.
  • 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

Toddler's plate with rice, yogurt, and cucumbers.

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:

Baby's bowl with rice mixed with yogurt.

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!

5 from 6 votes

Indian Spiced Basmati Rice

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
soaking and resting time: 30 minutes
Total Time: 50 minutes
Servings: 6
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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
  • 1/2 teaspoon turmeric
  • 1/2 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.

Nutrition

Calories: 173kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Sodium: 250mg | Fiber: 2g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 6 votes (6 ratings without comment)

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30 Comments

  1. 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!!

  2. 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!

  3. 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!

    1. 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 😉

  4. 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?! 😉