Mixed vegetable rice is a light, flavorful, and colorful side dish that looks like a fiesta in a bowl! Think of it like a rice pilaf. With a confetti of vibrant vegetables—peas, carrots, red bell pepper, and corn—it’s both delicious and bursting with color. Cooked with chicken or vegetable broth for extra flavor, this rice recipe is Mexican-inspired but is easily simplified for a more mild and versatile taste. It's great for meal prep, make ahead meals, and freezes beautifully.
Mixed vegetables rice is perfect for meal prep and make-ahead meals. It keeps well for up to four days in the fridge and also freezes beautifully—ideal for busy weeks. There’s nothing like a pot of rice, and this easy vegetable rice recipe takes it to the next level.
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Why You'll Like This Recipe
- Colorful, tasty, and easy side dish.
- Great for meal prep and make-ahead.
- Freezes well.
- So much more fun that plain rice.
- Use frozen veggies and fresh veggies.
If you love Mexican flavors, try this chicken tortilla soup, easily made with leftover or rotisserie chicken.
Recipe Ingredients
Here's what you need to make vegetable rice:
- Rice: I developed this recipe with basmati, a white long grain rice because it stays fluffy. Other rice varieties will work but will not be the same texture. I have not tested it with brown rice. Jasmine rice could work but it is softer and stickier, and it clumps a little more.
- Oil: Use extra virgin olive oil or avocado oil. What not to use? Standard vegetable oil.
- Broth: Chicken broth or vegetable broth. Why not water? Broth provides an extra layer of flavor.
- Onion: Use a white onion, they are mild.
- Garlic: Fresh garlic for the pungent kick of flavor.
- Spices: Ground cumin and ground coriander, and red pepper flakes for heat if desired.
- Tomato paste: For depth of flavor and lovely color.
- Peas: Petite green peas, frozen peas work great.
- Corn: Frozen corn kernals.
- Carrots: Orange, red, or purple carrots for color, sweetness, and texture.
- Bell pepper: I use red bell peppers but any color works. Green bell pepper is fine.
- Fresh herbs: Fresh chopped cilantro or parsley add color and garden freshness.
Please see the recipe card for measurements, salt, and black pepper.
Chef's tip - Brown rice vs white rice: If you are wondering about using brown rice, brown rice takes significantly longer to cook and requires more liquid, so it won’t work as a direct substitute in this recipe. If you'd like to use brown rice, cook it separately first, then stir it into the sautéed vegetables to finish. The texture and timing will be different, but it will still be delicious.
Substitutions and Variations
- To make a more simply flavored vegetable rice, omit the cumin, coriander, and tomato paste.
- Add saffron for more golden color, and flavor.
- For more Mexican flavor and heat, add finely chopped jalapeno pepper.
- Use 2 cups of a frozen vegetable mix (thawed).
- Alternate vegetables include finely chopped fresh zucchini and green beans.
Here's the perfect easy entree to serve with this vegetable rice, my chicken salsa verde! Make it in 20-30 minutes tops.
How to Make Vegetable Rice
1. Rinse the rice very well under cold water, then drain.
2. Saute the diced onion in oil until soft, 3-4 minutes.
3. Stir in the tomato paste, cumin, and coriander and cook 3-4 minutes.
4. Add the rice and stir into the pot, toasting rice for 5 minutes, stirring.
5. Add the broth, salt, and stir. Raise the heat a little and bring to a boil.
6. Place a lid on the pot, turn heat down to low, cook for 15 minutes.
7. Remove the lid, quickly story, then add the vegetables and replace the lid. Turn heat off, steam finish for 10 minutes.
8. Finished vegetable rice ready to serve.
Chef’s Tip: Stock vs. Broth - The terms broth, stock, and bone broth are often used interchangeably—but here’s the difference. Stock and bone broth are made by simmering bones (sometimes with meat) for a rich, gelatinous base. Broth is made by simmering meat, vegetables, or both for a lighter flavor. Vegetable broth is common—but technically, there’s no such thing as vegetable stock (no bones!). Don’t worry too much about the label—just use what you have.
Serving Suggestions
Vegetable rice is a perfect side for many main course dishes. Pair it with roast chicken breasts, or with chicken salsa verde with tomatillo sauce. All you need to add is a simple tossed green salad with a homemade vinaigrette, and be sure to add some creamy diced avocado.
Storing and Freezing
Leftover rice holds for 4-5 days in the refrigerator. Make sure it’s cooled quickly and stored in an airtight container to maintain freshness. When reheating, heat thoroughly to at least 165°F for food safety or microwave until the same temperature.
For longer storage, vegetable rice freezes well for up to 3 months—just portion it out and freeze in airtight containers or freezer bags. I freeze mine in these freezable containers. Just pop out a portion and microwave until hot. Works like a charm!
Recipe FAQs
Long-grain rice like basmati or jasmine works best because it stays fluffy and separate. My preference is the basmati.
Use the correct water-to-rice ratio (1 ¾ cups liquid per 1 cup of white rice), don’t overcook, and let the rice steam finish for 10 minutes, covered, after cooking before fluffing with a fork.
Yes, you can make vegetable rice with water, but stir fresh herbs at the end for flavor, such as parsley. Also consider adding a spice such as saffron or paprika for color and flavor.
Great options include grilled chicken, pork, shrimp, tofu, or beans.
More Terrific Recipes With Rice
We love rice! In all kinds and colors. Naybe some of these recipe with or about cooking rice you will enjoy.
Did You Make This Recipe?
If you make vegetable rice, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Vegetable Rice
Equipment
- Medium pot 3 ½ quarts
Ingredients
- 1 ½ cups white basmati rice
- 1 ½ tablespoons extra virgin olive oil or avocado oil
- 1 cup chopped white onion 1 small onion
- 2 large garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 ½ cups low sodium chicken broth or vegetable broth
- ½ cup peas frozen, thawed
- ½ cup corn kernals frozen, thawed
- ½ cup finely chopped carrot 2-3 carrots
- ½ cup finely chopped red bell pepper half of a large pepper
- 1 tablespoon fresh chopped cilantro or parsley optional garnish
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Instructions
Wash rice
- Add the rice to a sieve and rinse well under cold running water for 1 minute. Drain and save for cooking.
- Add the oil to a heavy medium pot (3 ½ quarts) over medium heat and saute the onions until soft, 3-4 minutes. If they start to brown turn the heat down. Add the garlic and cook 1 minute more.
- Add the spices, tomato paste, salt and pepper, and stir, saute 1-2 minutes until it's mixed and fragrant. Add the drained rice and toast for 5 minutes, stirring.
- Add broth to the pot and stir. Turn up the heat and bring to a boil, cover with a tight fitting lid and turn heat to low. Cook rice for 15 minutes.
- At the end of 15 minutes, stir the rice quickly then add all of the vegetables right on top of the rice. Cover with the lid, turn heat off and allow to steam finish for 10 minutes. Taste and season with more salt and black pepper if desired.
Notes
Nutrition
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Henry Rock says
This mixed vegetable rice looks like the perfect combination of color, flavor, and nutrition—definitely adding it to my weekly meal prep!
Sally Cameron says
I hope you enjoy it Henry, we sure love it. Thanks for taking the time to comment.
Porsche Guy says
I made a batch of this and I froze portions in the freezer and it’s been really great to have it ready to go in just microwavable for a fast dinner. Tastes great and I love the veggies. Very much like Mexican rice.