Whether you’re on the hunt for the ultimate dinner sidekick or need a show-stopping dish to dazzle at a potluck, this veggie rice recipe is about to become your go-to. It’s the perfect blend of simplicity and flavor! And here’s the best part – it’s so ridiculously easy to whip up that you’ll wonder why it hasn’t already been a staple in your culinary repertoire. Get ready to elevate your dinner game with minimal effort and maximum deliciousness!

overhead of veggie rice with bayleaf in a cast iron pan

What kind of rice to use for this recipe

We use 4 Sisters long grain white rice for our veggie rice recipe. They grow their rice locally in Louisiana!

There are plenty of types of rice you can use for this recipe, though. Here are some types of rice grains that would work well:

  • Long grain white rice is the most common rice you will find. It is simple to cook and easy to fluff up! Basmati rice and Jasmine rice are two types of fragrant white rice that are also commonly found in rice recipes.
  • Brown rice is a whole grain version of white rice. Essentially, brown rice is just white rice but with the gran and germ layers left on. It has a chewier texture than white rice and also has a bit of a nutty, earthy flavor.
  • Black rice, also known as forbidden rice, cooks similarly to both brown and white rice but carries a richer color. It is packed with antioxidants and is a tad bit healthier than other rices because of that.
  • Wild rice, which actually isn’t a rice at all, is a great grain-free alternative to rice. It both looks and cooks exactly like rice, but is an aquatic grass. It is absolutely delicious, and comes in 3 distinct colors!

Because of the level of starch, we recommend against using arborio rice for this recipe. It takes time and attention to slowly release the starch when cooking arborio rice, so you may not get the texture you are looking for!

Why you should cook rice in broth

We love to cook all of our grains (and even our pasta) in broth! This helps to add an extra layer of flavor that you just can’t get from cooking rice in water. When cooking any sort of grain or legume, it absorbs the liquid it is cooking in which means it absorbs the flavor, too.

Rice cooked in broth is also a bit healthier than rice cooked in water. That is because bone broth is packed with nutrients like protein and collagen, and even has small amounts of calcium and iron.

plated veggie rice with fresh dill

How to make veggie rice

  1. Heat oil in a deep sauté pan.
  2. First, add oregano, paprika, salt and pepper to the pan. Next, add in the chopped garlic cloves, red onion, chopped red bell pepper, diced carrots and frozen peas. Toss in the bay leaf and cook all the ingredients together for about 5-6 minutes.
  3. Once the vegetables are soft, add the washed rice to the pan. Pour in the broth and bring the liquid up to a boil.
  4. Cover and cook the rice for 15-20 minutes over low heat.
  5. Fluff the rice with a fork, remove the bay leaf and serve! Garnish with fresh dill, optional.

How to store veggie rice

This simple recipe is perfect as a side for dinner but it’s also a meal-planning superhero! Either way, it’s easy to store!

Store extra or leftover veggie rice in an airtight container in the fridge for 3 days. You can also store leftovers in the freezer for up to 3 months!

What to serve with Veggie Rice

This easy rice recipe is the ultimate wingman for so many dishes that we have here at Food Dolls. Some nights you might just want to munch on the veggie rice by itself; other times you may be whipping up this dish to bring the wow factor to a potluck.

But, if you are looking for something to round out your dinner tonight, here are some great dishes to accompany our veggie rice:

  • The seasoning in our veggie rice makes it the best complement to our slow cooker chili.  This is a hearty dish that is comforting and warms you from the inside out! It is also packed with nutrients and would be perfect with a side of rice.
  • Our madras chicken curry is also a great pairing for our veggie rice.  Both dishes have frozen peas, so make sure you have enough on hand if you are cooking these together (or simply exclude the peas from the veggie rice!). This dish is saucy and delicious, and our veggie rice will soak all the flavors up beautifully!
  • Marry me chicken is another one of our saucy dishes that goes so well with a side of rice.  It is creamy, flavorful, and comes together in just one pan. That means that by the end of dinner, you will only have to clean two pans when you make this chicken dish with our yummy veggie rice!
  • Lastly, our slow cooker beef pot roast is one of our absolute favorite dishes that provides the perfect balance to our veggie rice! It is easy to make – you simply set it up in your crockpot or instant pot, and a few hours later you have a delicious meal ahead of you.
a bowl of veggie rice

Veggie Rice

5 from 1 vote
Author: Food Dolls
Servings: 8 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This rice is full of flavor and loaded with veggies! Perfect for getting picky eaters to get in some veggies!

Ingredients  

  • 4 Tablespoons olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika powder
  • 1 teaspoon salt more or less to taste
  • 1/2 teaspoon black pepper
  • 3 garlic minced cloves
  • 1/2 cup chopped red onion
  • 1 red bell pepper chopped
  • 1/2 cup chopped carrots
  • 1 cup frozen peas
  • 1 bay leaf
  • 3 cups long grain rice rinsed
  • 4 cups low sodium chicken or vegetable broth
  • 1/4 cup fresh dill for garnish optional

Instructions 

  • Heat oil in a deep sauté pan.
    4 Tablespoons olive oil
  • Add oregano, paprika, salt and pepper to the pan. Next, add in the chopped garlic cloves, red onion, chopped red bell pepper, diced carrots, and frozen peas. Toss in the bay leaf and cook all the ingredients together for about 5-6 minutes.
    1 teaspoon oregano, 1/2 teaspoon paprika powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 garlic minced cloves, 1/2 cup chopped red onion, 1 red bell pepper, 1/2 cup chopped carrots, 1 cup frozen peas, 1 bay leaf
  • Once the vegetables are soft, add the washed rice to the pan. Pour in the broth and bring the liquid up to a boil.
    3 cups long grain rice, 4 cups low sodium chicken or vegetable broth
  • Cover and cook the rice for 15-20 minutes over low heat.
  • Fluff the rice with a fork, remove the bay leaf and serve! Garnish with fresh chopped dill, optional.
    1/4 cup fresh dill for garnish

Video

Equipment

1 Large Pan

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 62g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 738mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2011IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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3 Comments

  1. We loved this recipe! Must say-though it was a meatless dish, we had some leftover rotisserie chicken we added to it for a complete meal. Very good!