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This quick and easy Garden Vegetable Rice is a favorite side dish for our family dinners. We can use any fresh or frozen vegetables we have on hand and tailor it to fit the flavors or style of our meal plan. It's a very simple dish using ingredients probably already in your pantry.

Garden Vegetable Rice

Print Recipe
This garden vegetable rice recipe is a simple one-pot side dish made with rice, broth, and mixed vegetables. It’s light, flavorful, and perfect for weeknight meals or meal prep.
Course side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 292
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 1 tablespoon olive oil
  • 1 cup white rice , uncooked
  • 1/2 teaspoon minced garlic
  • 2 cups chicken or vegetable stock
  • 1 large carrot , diced
  • 1/2 cup corn
  • 1/2 cup green peas
  • 1 cup broccoli florets
  • 1/2 tablespoon fresh parsley , chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add rice and garlic; cook for 3 minutes, stirring frequently.
  • Add broth, vegetables, parsley, and salt; bring to a boil.
  • Cover with a tight lid and reduce heat to low.
  • Cook for 18 minutes or until rice is tender.
  • Remove from heat, let rest briefly, then fluff and serve.

Notes

  1. Use broth instead of water for better flavor
  2. Keep the lid closed while cooking
  3. Let rice rest before fluffing
  4. Use long-grain rice for best texture
  5. Add a splash of broth when reheating

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 51g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 268mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3380IU | Vitamin C: 31mg | Vitamin E: 1mg | Vitamin K: 40µg | Calcium: 38mg | Folate: 44µg | Iron: 1mg | Zinc: 1mg