Easy Vegetable Rice (with Garden Veggies)

5 from 3 votes

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Vegetable Rice goes well with just about everything. It’s so versatile! Serve it with chicken, beef, fish, pork, or even your favorite vegetarian dishes!

skillet with rice and sauteed vegetables being scooped by a wooden spoon

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!

What’s In Vegetable Rice?

  • Rice: Long-grain white rice (we like using Jasmine rice or basmati rice)
  • Broth (liquid for cooking rice): We use chicken broth but if you want to make it vegan you can use vegetable broth or even water
  • Oil for cooking veggies
  • Vegetables: We like to use any vegetables that are in season and from the garden. Find more ideas below.
  • Garlic and salt & pepper for seasoning

What Vegetables Go Best in Vegetable Rice?

As you can see from this recipe, we used the vegetables that were currently growing in our garden. Use what you have on hand and get creative. You really can’t go wrong here! Here are some more ideas for your vegetable rice:

  • carrots
  • onions
  • bell pepper (any color or variety)
  • zucchini
  • mushrooms
  • green beans
  • corn
  • peas
  • broccoli and/or cauliflower
Carrots, a pepper, and an onion on a cutting board with a chef's knife

Make it ALL Vegetables!

Want to make this rice even healthier? Want to make it Keto or low carb? Just swap out the rice for cooked cauliflower rice! This makes the rice higher in fiber and much lower in carbs. It’s an easy substitute to make this vegetable rice a super healthy side dish! With using cauliflower rice, there is only 8g carbs per serving!

Can I Freeze Vegetable Rice?

YES. Absolutely! Allow the cooked rice to cool and then place in an airtight plastic container or plastic freezer bag, then refrigerate to cool even more. You want the leftover rice to be cold before placing it in the freezer. Once cooled completely, then place in the freezer. If you want to maintain that good flavor, freeze for no more than 2 weeks.

How to Heat Frozen or Refrigerated Veggie Rice

If frozen, place in the refrigerator the night before using to thaw. Once thawed, heat in a microwave-safe bowl (adding a little broth if necessary) for 3-5 minutes or place in a skillet with a little butter to heat, stirring often. Fluff rice with a fork and serve!

Is Vegetable Rice Gluten Free?

Vegetable rice will only be gluten-free if you use a GF broth when cooking or if you use water instead of broth. Most chicken broths and bouillons have gluten in them so check your labels to be sure.

How Can I Make This Dish Vegan/Purely Vegetarian?

Absolutely! You can use vegetable broth instead of chicken broth or you can just use water. I like using the chicken broth because of the flavor but vegetable broth should work just fine.

What Kind of Rice Works Best?

In most rice recipes I like using Jasmine rice or basmati rice. It is a great, dry, rice that doesn’t have the tendency to get mushy like other kinds of rice. Brown rice also works great and doesn’t seem to get as mushy, you will just have a longer cooking time.

Vegetable Rice with Frozen Vegetables

If summer vegetables are out of season or you don’t have any fresh veggies on hand, frozen vegetables are a great alternative! You can find vegetable mixes or medleys at the grocery store or you can just pick and choose which frozen veggies you would like to add. Just sauté them up just as you would fresh vegetables in this recipe.

chopped onions, carrots, and peppers on a cutting board

How to Make Vegetable Fried Rice

If you want to add a little Asian flair to your vegetable rice, it is SO easy to convert this into a fried rice recipe! Just add a splash of soy sauce in at the end. You can also add a little egg to the mix if you would like. Just remove the rice from the skillet, spray the pan with cooking spray, and add an beaten egg or two. Allow it so spread over the bottom of the pan and then flip it like a pancake (you don’t want the eggs to be scrambled). Use a metal spatula to chop up the egg and then add the rice back to the pan. Super easy!

Vegetable Rice in the Instant Pot/Pressure Cooker

If you are wanting to make this recipe even EASIER, you can make it in the Instant Pot. Sauté the veggies right there in the Instant Pot and then add the rice and broth. Put the lid on with the tab to “sealing” and press the “rice” button. Let the pressure cooker do the rest! I usually like to let it slow release for a few minutes before doing a quick release, but you can quick release it if you are in a hurry.

Read next: Thanksgiving Side Dish Recipes

More Easy Rice Recipes

How to Make Vegetable Rice:

skillet with rice and sauteed vegetables being scooped by a wooden spoon

Easy Vegetable Rice (with Garden Veggies)

5 from 3 votes
Vegetable Rice goes well with just about everything. It’s so versatile! Serve it with chicken, beef, fish, pork, or even your favorite vegetarian dishes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings



  • 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. 

Nutrition Information

Calories: 283kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 21mgSodium: 393mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 2190IUVitamin C: 21mgCalcium: 28mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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