Fluffy Vegetable Rice

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!

“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.

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.

Serving Suggestions

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

More Rice Recipes

Rice Porridge for Babies

Easy Unstuffed Peppers

Tasty Chicken Rice Balls

Easy Turkey Meatballs for Babies and Toddlers

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!

Want to save this recipe for later?

Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

Name *

Email *

Email Post Title

Save Recipe

SaveSaved Pin Print

5 from 8 votes

Vegetable Rice

By: Min Kwon | MJ and Hungryman

This vegetable rice is the perfect side dish! Rice gets cooked with vegetables, spices and broth for a flavorful and fluffy one pot meal.

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

soaking and resting time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Want to remove ads? Join the Kidfriendly Meals Club >>

Equipment

• Deep Pan

Ingredients 

1x2x3x

• ▢ 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 tag me on IG @kidfriendly.meals