This vegan Rice and Veggies recipe can be made in one pot taking less than 30 minutes. Rice, garlic, broccoli and more veggies get cooked in broth for even more flavor.
Jump to:
Why you will love this recipe
- One-Pot: You only need one pot to make this easy vegetable rice dish which means fewer dishes to wash!
- Quick and Easy: If you're in a hurry for dinner or a side dish, stir together this homemade easy rice and veggies meal in under 30 minutes with a quick and easy clean up.
- Versatile: Great as a main meal or you can pair it as a tasty main dish with a salad like my strawberry cucumber noodle salad.
- Vegan and Gluten-Free: This delicious and nutritious rice and veggies meal is vegan and gluten-free. The onion, garlic and red pepper are a delightful combination of tastes to add flavor to this meal.
- Time crunch: This one pot meal makes cleanup quick and easy.
For more vegan lunch and dinner ideas, check out my Vegan Black Bean Burgers, Vegan Sloppy Joe's, Easy Avocado Sandwich, Sweet Potato Quinoa Salad, and Spiralized Cucumber Strawberry Noodle Salad next.
Ingredients
Here's a look at the simple ingredients you need to make this easy rice and veggies recipe. Be sure to check the recipe card for the full ingredient list and quantities of each one.
- Olive Oil: For sautéing the onion and garlic. Feel free to use your choice of cooking oil.
- Purple Onion and Garlic Cloves: These add aroma and flavor to the dish.
- Vegetable Broth: I used low-sodium vegetable broth, but you can use any type of broth you prefer. This gives it more flavor rather than plain rice.
- Basmati Rice: This is the base of the dish. I used white basmati rice, I like the Lundberg brand.
- Frozen Broccoli, Mushrooms and Baby Red Bell Pepper: These add more flavor and texture to the rice dish.
Variations
- Mushrooms and Broccoli: Swap the mushrooms and broccoli in this rice and veggies recipe for whatever veggies you have on hand, such as zucchini, cauliflower, other kinds of peppers, green beans, or peas are all great options. Or you can even increase the portion and add more vegetables.
- Add beans: You could totally turn this into a rice beans and veggies dish by simply adding your favorite canned beans in when you add the broccoli and mushrooms in for the last few minutes to cook. I like garbanzo beans or black beans for this rice and vegetables recipe. Be sure to wash and drain your canned beans before adding them. Do no use raw beans.
- Fresh vegetables: If you use fresh broccoli or other vegetables (other than the mushrooms) you need to add the vegetables in when the rice gets added in because they will take much longer to cook than the 3 minutes that it calls for frozen vegetables.
How to make Rice and Veggies
Prep: First chop the onion, garlic and pepper and rinse the rice with water, strain and set aside. Chop the mushrooms and set aside.
Step 1: In a large pot add the onion, garlic and pepper with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
Sautéing.
Step 2: Next add in the broth, rice and pinch of salt and pepper. Bring to a boil and then put a lid on and change to low heat for 15 minutes. (or however long your package of rice states to cook for)
Step 3: Next add in the broccoli and chopped mushrooms. Cook for another 3 minutes over medium heat with the lid on.
Step 5: Let sit to thicken and cool for about 5 minutes and then enjoy. After cooling store in a sealed container in the fridge for up to 3 days.
Expert Tips
- Measuring Ingredients: This recipe with rice and vegetables be sure to measure all ingredients and follow recipe directions.
- Rinse Rice: Make sure you rinse the rice in water thoroughly in a mesh strainer until the water runs clear and drain it before cooking it.
- Do not stir the rice in the pot: Every time you open the lid you're letting out steam and lowering the temperature in your pot. Wait until the rice is cooked and fully steamed before opening it to add the last few veggies in and let them steam and heat through. At this time you can stir it and if it's starting to burn to the bottom add a little more broth to loosen it up.
- Storing: Enjoy after cooling or store in a sealed container in the fridge for up to 3 days.
Recipe FAQs
You can enjoy a variety of vegetables, mushrooms, broccoli, zucchini, cauliflower, peppers, green beans, peas, garbanzo beans, black beans basically anything that is your favorite vegetable. You can also add proteins like tofu or tempeh.
Rinse the rice under cold water until the water runs clear, it helps remove the starch that contributes to rice becoming sticky.
Yes rinsing the rice before cooking it is important because it removes dirt as well as excess starch so that the grains remain separate and don’t become too sticky while cooking.
It's possible the rice is overcooked if it has absorbed too much water. Be sure to rinse thoroughly using a mesh strainer until the water turns clear. Be sure to measure out the broth added to the pot carefully. Once rice is in the pot do not open the lid or stir the rice until the time the recipe says it is completed.
More On Pot Recipes
Rice and Veggies
Ingredients
- 2 tablespoons olive oil
- ½ purple onion
- 2 cup garlic
- 2 small baby red bell pepper
- 2 cups vegetable broth
- 1 cup basmati rice
- ½ cup frozen broccoli
- ½ cup cup mushrooms
- 1 pinch salt
- 1 pinch pepper
Instructions
- First chop the onion, garlic and pepper and rinse the rice with water, strain and set aside. Chop the mushrooms and set aside.
- In a large pot add the onion, garlic and pepper with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
- Next add in the broth and rice. Bring to a boil and then put a lid on and change to low heat for 15 minutes. (or however long your package of rice states to cook for)
- Next add in the broccoli and chopped mushrooms. Cook for another 3 minutes over medium heat with the lid on.
- Let sit to thicken and cool for about 5 minutes and then enjoy. After cooling store in a sealed container in the fridge for up to 3 days.
Leave a Reply