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If you need a simple side dish that goes with just about anything, this Vegetable Rice is one of my favorites. It’s packed with tender veggies, buttery rice, and simple flavor, and it works with whatever you have on hand. This easy Veggie Rice is perfect paired with chicken, beef, fish, pork, or your favorite meatless dinner.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I love jasmine rice, so fluffy and light. Great recipe with all the flavorful ingredients.” – Julie
“We are big fans of jasmine rice so I know this will be a hit in our home too!” – Beth
“Have wanted to make some homemade tasty rice dishes. Thank you for sharing these.” – Karin
Why I Love This Rice
We have made this vegetable rice at least 3 times in the past month. It is such a great way to use up those garden veggies that are in abundance right now! I got this recipe from my sister-in-law, Linsey, who was visiting a few weeks ago. She made this as a side dish to one of the meals we had and I was hooked. She literally went out and picked whatever we had from the garden, chopped it up, and threw in all in. The flavor was amazing and I couldn’t believe how easy it was! It was one of those “why have I never done this before” moments. Veggie rice. You have got to try it!
🩷 Erica
Ingredients You’ll Need
- Rice: Jasmine rice is my favorite here because it cooks up fluffy and light, but basmati also works really well.
- Broth: Chicken broth gives the rice more flavor, but vegetable broth or water can be used too.
- Garlic: A few cloves of fresh garlic add a lot of flavor without making the dish complicated.
- Oil: Olive oil helps soften the vegetables and keeps everything from sticking.
- Vegetables: Onion, bell pepper, and carrot are the base in this version, but this recipe is great for using seasonal garden vegetables.
- Butter: Butter gets stirred in at the end and gives the rice that rich, savory finish.
- Seasoning: Kosher salt and black pepper are all you really need to bring it together.
Ingredient Additions and Substitutions
One of the best things about this Vegetable Rice recipe is how easy it is to change based on what you have.
- Swap jasmine rice for basmati rice if that’s what you keep in the pantry.
- Use brown rice for a heartier option. Just plan on a longer cook time.
- Use vegetable broth instead of chicken broth to make it vegetarian or vegan. If you want it fully vegan, use olive oil and skip the butter or use a plant-based butter.
- Try extra vegetables like zucchini, mushrooms, green beans, corn, peas, broccoli, or cauliflower.
- Use frozen mixed vegetables when fresh vegetables are out of season.
- For a lower carb option, swap in cooked cauliflower rice.
- Want a fried rice feel? Stir in a little soy sauce at the end and add cooked egg if you’d like.
How to Make Vegetable Rice
- Cook the rice in a rice cooker or on the stovetop with the broth and garlic until tender and fluffy.
- Sauté the vegetables in olive oil in a large skillet until they soften and the onions turn translucent.
- Add the cooked rice and butter to the skillet and stir everything together until the butter melts and coats the rice.
- Season and serve with salt and pepper to taste, then fluff with a fork and serve warm.
Recipe Tips
- Use a fluffy rice like jasmine or basmati for the best texture.
- Cook the rice separately first so the vegetables stay tender and the rice doesn’t get gummy.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Don’t skip the butter at the end if you want the best flavor.
- Season after combining so you can taste and adjust as needed.
- Use what you have because this recipe is more of a method than a strict formula.
Frequently Asked Questions
I usually make it with onion, bell pepper, and carrot, but zucchini, mushrooms, peas, corn, green beans, broccoli, and cauliflower all work really well too.
I like jasmine rice or basmati rice best because they stay fluffy and don’t get mushy as easily. Brown rice also works, but it takes longer to cook.
Yep. Frozen vegetables work great in this recipe. Just sauté them the same way you would fresh vegetables.
Yes. Use vegetable broth instead of chicken broth. For vegan vegetable rice, also swap the butter for plant-based butter or leave it out and add a little extra olive oil.
It can be, but check your broth label first. Some broths and bouillons may contain gluten, so using a certified gluten-free broth or water is the safest option.
Definitely! If you want a lower carb version, use cooked cauliflower rice in place of the regular rice.
Yes. Add a splash of soy sauce at the end, and you can also add cooked egg for more of a fried rice flavor.
Of course. Sauté the vegetables using the sauté setting, then add the rice and broth, seal the lid, and use the rice setting.
Make Ahead and Storage
- This easy Vegetable Rice is great for making ahead.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth or water, or warm it in a skillet with a little butter.
- You can also freeze it. Let the rice cool completely first, then place it in a freezer-safe bag or container. For best flavor and texture, use it within about 2 weeks. Thaw in the refrigerator overnight before reheating.
Pairing Ideas
This Vegetable Rice goes with just about everything, which is one reason I make it so often. I love serving it with Honey BBQ Grilled Chicken, Orange Salmon, Crock Pot Pork Chops, Filet Mignon, or simple Asian-inspired dinners. It’s also a great side dish for weeknight meals when you need something easy that still feels homemade.
More Easy Rice Recipes
This Vegetable Rice is one of those recipes that is simple in the best way. It’s easy to make, easy to change up, and easy to pair with dinner. I especially love that it helps me use up vegetables I already have in the fridge or garden.
If you make this recipe, I’d love to hear how you changed it up and what vegetables you used. Leave a comment and a star rating below to let me know how it turned out. 💛
Easy Vegetable Rice
Ingredients
- 2 cups Jasmine rice, (uncooked)
- 3 cups chicken broth, (or vegetable broth)
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 medium onion, (chopped)
- 1 bell pepper, (chopped)
- 1 large carrot, (chopped)
- 5-6 tablespoons butter, (cut into smaller cubes)
- kosher salt, to taste
- ground black pepper, to taste
Instructions
- Combine rice, chicken broth, and garlic in a rice cooker and cook according to cooker directions (you may also cook the rice according to rice package directions on the stovetop).
- In a large skillet or wok, heat olive oil over medium heat. When oil is wavy and hot, add chopped vegetables. Stir to coat veggies in oil.
- Continue stir-frying until vegetables become soft and onions become transparent.
- When rice is done cooking, add rice and butter to skillet. Stir well to combine.
- Season with salt and pepper to taste.
Notes
- Jasmine rice gives this dish the best fluffy texture.
- Basmati rice is another great option.
- Brown rice works too, but it needs a longer cook time.
- Vegetable broth works well if you want to make it vegetarian.
- Use frozen vegetables when fresh vegetables are not in season.
- Cauliflower rice can be used for a lower carb version.
- Add soy sauce and cooked egg if you want more of a fried rice feel.
- Reheat leftovers with a splash of broth or a little butter for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love jasmine rice, so fluffy and light…Great recipe with all the flavorful ingredients.
We are big fans of jasmine rice so I know this will be a hit in our home too!
Have wanted to make some homemade tasty rice dishes. Thank you for sharing these.