Mixed vegetable rice is a light, colorful Mexican-inspired rice pilaf made with white rice, broth, and a confetti of vegetables like peas, carrots, red bell pepper, and corn. It's flavorful, easy to make, and versatile enough to serve with chicken, fish, tacos, enchiladas, or simple weeknight dinners. This recipe is great for meal prep, make-ahead meals, and freezes beautifully.
I first made this mixed vegetable rice while cooking for a meal delivery for a family at church who loved Mexican flavors. It was one of those "use what you have and make it good" side dishes that turned out better than expected, so I went back, wrote it down, and turned it into a real recipe. It's simple, practical, and the kind of colorful side that works with almost everything.
Recipe
Mixed Vegetable Rice Recipe Snapshot
- Colorful side dish - Peas, carrots, corn, and red bell pepper make this rice bright, flavorful, and pretty on the plate.
- Easy to make - Use a mix of frozen and fresh vegetables for simple prep and good texture.
- Better than plain rice - Broth, vegetables, and seasonings turn basic white rice into a more flavorful side.
- Meal prep friendly - Make it ahead, refrigerate, or freeze for quick meals later.
If you love Mexican flavors, try this chicken tortilla soup, easily made with leftover or rotisserie chicken.
Ingredients You'll Need
- Rice - Use long-grain white rice such as basmati or jasmine. Basmati is my preference because it stays fluffy and separate. Jasmine rice works too, but it is softer, a little stickier, and can clump more.
- Oil - Use extra virgin olive oil or avocado oil.
- Broth - Chicken broth or vegetable broth adds more flavor than water.
- Onion - White onion has a mild flavor that works well in this Mexican-inspired rice.
- Garlic - Fresh garlic adds savory depth and a little pungent kick.
- Spices - Ground cumin and ground coriander add warm flavor. Add red pepper flakes if you want a little heat.
- Tomato paste - Adds depth of flavor and gives the rice a pretty color.
- Peas - Petite frozen peas work beautifully and add sweetness and color.
- Corn - Frozen corn kernels are easy and add color, sweetness, and texture.
- Carrots - Use orange, red, or purple carrots for color, sweetness, and crunch.
- Bell pepper - Red bell pepper adds sweetness and bright color, but any color works, including green.
- Fresh herbs - Chopped cilantro or parsley adds fresh color and garden flavor.
Please see the recipe card for measurements, salt, and black pepper.
Chef's Tip: Brown Rice vs. White Rice
Brown rice takes significantly longer to cook and needs more liquid, so it won't work as a direct substitute in this mixed vegetable rice recipe. To use brown rice, cook it separately first, then stir it into the sautéed vegetables to finish. The timing and texture will be different, but it will still be delicious.
Substitutions and Variations
- Make it simpler - For milder vegetable rice, omit the cumin, coriander, and tomato paste.
- Add golden color - Add a pinch of saffron or turmeric for deeper color and flavor.
- Add heat - For more Mexican-inspired flavor and spice, add finely chopped jalapeño.
- Use frozen vegetables - Substitute 2 cups thawed frozen mixed vegetables for easy prep.
- Change the vegetables - Try finely chopped zucchini, green beans, or other small-cut vegetables that cook quickly.
Here's the perfect easy entree to serve with this vegetable rice, my chicken salsa verde! Make it in 20-30 minutes tops.
Chef's Tip: How to Keep Rice from Getting Mushy
For fluffy rice, use the right liquid-to-rice ratio: 1 ¾ cups liquid to 1 cup white rice. Don't overcook it, and when the rice is done, keep it covered and let it steam off the heat for 10 minutes before fluffing gently with a fork.
How to Make Mixed 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 stir, then add the vegetables and replace the lid. Turn heat off, steam finish for 10 minutes.
8. Finished colorful vegetable rice ready to serve.
Chef's Tip: Stock vs. Broth
The terms broth, stock, and bone broth are often used interchangeably, but there is a difference. Stock and bone broth are made by simmering bones, sometimes with meat, for a richer, more gelatinous base. Broth is usually made by simmering meat, vegetables, or both for a lighter flavor. Vegetable broth is common, but technically there's no vegetable "stock" because there are no bones. For this recipe, don't worry too much about the label-use what you have. I use my homemade chicken broth.
Serving Suggestions
Vegetable rice is an easy side dish for simple proteins and Mexican-inspired meals.
- Chicken - Serve it with grilled lemon chicken, air fryer chicken, or roasted chicken breasts.
- Shrimp - Pair with grilled shrimp or oven-baked shrimp skewers.
- Pork - This rice is a natural with smoked pork tenderloin, pork chops, or pulled pork.
- Mexican-inspired meals - Serve with tacos, shredded beef enchiladas, fajitas, or bowls.
Storing and Freezing
Store leftover vegetable rice in an airtight container in the refrigerator for 4-5 days. Cool it quickly before refrigerating, and reheat thoroughly to 165°F for food safety.
For longer storage, vegetable rice freezes well for up to 3 months. Portion it into airtight containers or freezer bags, then thaw and reheat as needed. I like freezing rice in individual portions so I can pop one out and microwave it until hot. Works like a charm.
More Terrific Recipes With Rice
We love rice! In all kinds and colors. Maybe 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.
Cook rice
- 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, cook 1-2 minutes until it's mixed and fragrant. Add the washed 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.
Add vegetables
- 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.