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This easy vegetable rice recipe turns plain rice into a flavorful side dish with fluffy basmati rice, colorful vegetables, and simple spices. Everything cooks together in one pot, and frozen mixed vegetables make prep a breeze. Perfect for busy weeknights and goes with just about anything!
Recipe at a Glance
- One-pot recipe: Everything cooks together in one pot, which means fewer dishes to wash.
- Easy vegetable shortcut: Frozen mixed vegetables save prep time and add color, flavor, and nutrition.
- Perfectly fluffy rice: Simple steps help keep the grains light and separate instead of sticky or mushy.
- Full of flavor: Curry powder, cumin, and turmeric turn plain rice into a delicious, savory side dish.
“I am new to making rice so I tried this easy recipe, and I gotta say it exceeded my expectations!!! It was SERIOUSLY flavorful and delicious, and the recipe was so easy it’s foolproof!!! I love that you can tweak it to whatever veggies you like, I put corn and peas in mine! I will definitely be making this rice again soon, thanks for the recipe!” – Emily C
This vegetable rice is one of my favorite ways to switch up rice night in our house. Rice is such a staple in Asian cuisine that we eat it constantly, so I’m always looking for ways to add variety and boost nutrition, whether that’s different grains and beans, like this multigrain rice with lentils, or loading up on vegetables like I do here.
My kids love it, though my husband still prefers his rice plain and white as snow.
Simply toast the rice, add vegetables and stock, and simmer! If you’re in the mood for a soy-based sauce instead, try my easy healthy fried rice with vegetables, or for something hands-off, this beef broccoli rice cooker meal.
Craving something creamy? You’ll love this cheesy rice.
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Key Ingredients
- Basmati Rice – Gives the dish its light, fluffy texture. Soaking it first keeps the grains separate instead of sticky. Jasmine or another long-grain rice (or brown rice for more fiber and nutrients) works too. Just avoid short or medium-grain, which turns gummy here.
- 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. Feel free to use whatever 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 1.
- Spices -Curry powder, cumin, and turmeric bring warm flavor and a golden color without making the rice spicy.
- Stock or Broth – Cooking the rice in stock or broth instead of water adds flavor. I prefer the flavor of chicken stock, but you can also use vegetable stock to keep it vegetarian. Or even use bone broth to boost protein.
Variations and Substitutions
One of the best things about this vegetable rice recipe is how easy it is to customize with whatever you have on hand!
- Switch up the vegetables: Frozen mixed vegetables are my favorite shortcut, but fresh bell peppers, zucchini, broccoli, peas, or green beans work too! If using fresh vegetables, sauté them with the onion to give them a head start on cooking.
- Try different rice: Jasmine or another long-grain white rice can work, but the texture and liquid requirements may vary. Brown rice needs more liquid and a longer cooking time, so it’s not a direct substitute.
- Make it vegetarian or vegan: Use vegetable broth instead of chicken broth and olive oil instead of butter.
- Adjust the spices: Use less curry powder for a milder flavor, or add a pinch of garam masala or freshly grated ginger for extra warmth.
- Add protein: Stir in cooked chicken, scrambled eggs, tofu, chickpeas, or lentils to turn this side dish into a more filling meal.
- Finish with fresh flavor: A squeeze of lemon or lime juice, fresh cilantro, or a dollop of plain yogurt makes a delicious finishing touch!
How to Make Vegetable Rice
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 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.
Step 2: Add the rice and all the spices and cook, stirring often, about 1-2 minutes, until lightly toasted.
Step 3: Add the vegetable stock and vegetables and bring to a boil.
Step 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. Remove the lid and fluff the rice with a fork. Top with lemon juice, cilantro or green onions, yogurt, if desired.
Tips for Perfectly Fluffy Vegetable Rice
The biggest difference between fluffy vegetable rice and a mushy pot of rice comes down to a few simple steps.
- Use basmati rice. Its long, slender grains cook up light and fluffy and stay beautifully separate. Jasmine rice works too, but it tends to be a little softer and stickier.
- Rinse and soak the rice. Rinsing removes excess surface starch, while soaking for 20 minutes helps the rice cook evenly. Be sure to drain it thoroughly!
- Toast the rice with the spices. This adds flavor and coats the grains in a little fat before the liquid goes in.
- Keep the lid on. Once the rice is simmering, resist the urge to stir or lift the lid. You want to keep all that steam trapped inside!
- Let it rest. Once the rice is done cooking, leave it covered for 10 minutes before fluffing. This helps the moisture distribute evenly and gives you those lovely separate grains.
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:
- Chicken – Grilled, baked, shredded, or pan-seared. See my Chicken for Babies guide for easy cooking methods that are perfect for the whole family.
- Beef – try this instant pot beef and broccoli for an easy pairing.
- Salmon or white fish – check out the ultimate guide to salmon for babies for a few different ways to cook it.
- Shrimp – this guide on how to cook shrimp for babies walks through a few easy methods.
- Curry dishes – this easy mango chicken curry would be perfect!
- Beans
- Tofu – head to the ultimate guide to tofu for babies for prep tips and cooking methods.
- Roasted vegetables
- Meatballs – try these baby-led weaning meatballs, though they’re just as tasty for the whole family, not just for baby-led weaning.
- Kabobs
- A fried or poached egg for a simple lunch, or try the perfect scrambled eggs.
For a complete family meal, pair the rice with a protein and a fruit or additional vegetable for an easy, balanced dinner.
For babies – mix the rice with mashed yogurt, avocado (see avocado for babies), potatoes, sweet potatoes, or butternut squash so it’s easy to scoop.
Vegetable Rice FAQs
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, portion it into freezer-safe bags or containers and freeze for up to 2 months.
Thaw overnight in the fridge, then reheat in the microwave or in a pot with a splash of water or broth until warmed through.
Yes, jasmine rice or another long-grain white rice works well, and brown rice is a good swap if you want more fiber. Avoid short or medium-grain rice, since it turns sticky instead of fluffy.
Soaking isn’t required, but it’s worth the 20 minutes. It rinses away extra starch and helps the grains cook up separate and fluffy instead of clumping together.
Yes, just add them in with the onion in step 1 so they have time to cook through before the rice is done.
Yes, it holds up well in the freezer for up to 2 months, making it a great make-ahead option for busy weeknights.
The curry powder, cumin, and turmeric give warm flavor without heat, so it’s naturally kid-friendly. If you want more spice, add a pinch of cayenne or red chili flakes to taste.
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!
Vegetable Rice
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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.
I’m lovin’ this whole recipe. Looks delicious & seems like there is plenty to share 😉
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!
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!
Min, this looks amazing!! Just pinned it and more importantly, I can’t wait to actually cook it.
Aww thanks, Ali! Good to hear from you! Hope you’ve been well 😉
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.
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
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.
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. 🙂
It was def comforting and flavorful ;). I, too, have been trying to use turmeric more. Aww thank you so much for your sweet complement!
Thank you for the lovely recipe.
i love the way this rice is prepared, so many warm spices!
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?
Thank you, Lisa! I, too, loved the gorgeous color ;). Aww I wish I could!
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!
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.