This one-pot vegetable rice is a kids' absolute favorite dish. A simple and easy recipe that can be served on its own, or with the main course. The best part is, it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
Table of Content
Do you know those days when you want something delicious but still light? We often have that at our home. I usually decide that once or twice a week we must eat a light meal. Which means no meat, no fish, and no cheesy stuff either. This is one of my kids' absolute favorite rice dishes since they were little. My Aadi will eat this rice without any meat or other main courses.
Why make this rice
- It's a very simple recipe. The two main ingredients are mixed veggies and rice. And the rest of the ingredients are pantry staples.
- It's also a versatile recipe that allows you to customize almost everything based on what you have on hand. I even make it with chicken, and sometimes with fruit and nuts on special occasions.
- And this recipe takes only 10 minutes to prepare and 20 minutes to cook. This means lunch or dinner in just about 30 minutes.
- Also, this rice can be made ahead of time and it stays well in the fridge. So, it is perfect when you want to entertain
- This works great as a main course when you want something light or as an accompaniment to your main course. For example, this goes great with another kids' favorite, breaded chicken breast or Schnitzel.
Ingredients and substitutes
- Rice - I love basmati rice and almost all my rice dishes use basmati. But you can make this with jasmine or other rice as well. Whatever variety of rice you use, I highly recommend you read the label to see the recommended amount of liquid suggested and adjust the amount of stock used in the recipe.
- Vegetables - I used carrots, peas, and beans today because they all cook at the same time as the rice. You can use other veggies too as long as they do not need more than 15 mins of cooking time. Veggies like cauliflower and broccoli cannot be used raw. And yet, if you par-boil them you can then finish cooking them with the rice.
- Garlic and ginger - Great flavors that can really add so much to a dish, and yet these can be strong in flavor if added too much. So, add only as much as you can handle.
- Stock - I have used vegetable stock for this rice but if you want you can add chicken or beef stock too. You can even use the same amount of water if you prefer to keep it more neutral. If a liquid stock is not on hand you can also hydrate stock cubes.
- Fresh herbs - I am a cilantro person, so I always use cilantro. And yet, parsley and a sprinkle of mint is also a great flavor to try.
One pot vegetable rice
- If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside.
Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy. - In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.
Pro tip - Use a wide skillet for cooking rice to ensure even cooking. - Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.
Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook them for too long. - Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.
Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
- Add stock, and fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
- Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.
Pro tip - the rice will continue to cook in the residue heat making it just right. - When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.
Tips for Success
- I've used easy-to-find fresh vegetables but you can certainly use frozen veggies. If you do use frozen make sure there are not too many ice crystals as that would mean excess water in the rice. Either wash and drain the excess water or reduce the quantity it the dish accordingly.
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more. Soaking the rice is important and it softens the grain which in turn is able to absorb all the liquid in the pan. The result is a light and fluffy rice dish.
- If you make a pilaf, lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
- Use the right ratio of rice to water.
- In the case of soaked long-grain rice such as this basmati, 1 cup of rice works best with 1 ½ cups of water.
- If not soaked, use 2 cups water for every 1 cup long grain rice (see FAQ below).
- And, if you don't know how much water to use, read the package instruction as most rice manufacturers will give you a guide for their product.
What vegetables can you add to this rice?
When adding vegetables to the rice you want to pay attention to the water content. Any veggies that have low water content are best for rice pilafs. For example, carrots, peas, sweet potatoes, beets, and butternut squash.
Can I add potatoes to this rice?
You can add potatoes but chop them into small dice just like I have chopped the carrots in this dish. That's so the potatoes cook at the same time as the rice. Large pieces of potato may stay raw in the center.
What rice works best for pilafs and pulao?
I use basmati rice when making pilafs and pulao. But you can use jasmine or other standard white rice.
I highly recommend reading the packaging and adjusting the quantity of water accordingly. Some rice needs a bit more water, while others a bit less. Usually, every rice package will give the recommended suggestions.
All basmati rice works with a ratio of 1 cup rice to 1.5 cup water when unsoaked. And 1 cup rice to 1 cup water when soaked.
What do you serve with this vegetable rice?
Black beans curry or Kidney beans coconut curry
Tandoori prawn masala or Tandoori chicken
Mushroom masala or sauteed okra
Beef mince curry or meatball curry
more on my East Indian recipe blog
Printable Recipe
Quick One Pot Vegetable Rice
Print Pin Rate Share by Email Share on FB Save GrowCalories: 113kcal
Adjust Servings Here: 4 servings
Description
This one-pot vegetable rice is a kids' absolute favorite dish. A simple and easy recipe that can be served on its own, or with the main course. The best part is, it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (200 g) Rice
- ½ cup (1 small) Onion ( diced)
- 1 teaspoon (1 med) Garlic (minced)
- 1 teaspoon (½ inch) Ginger (grated (optional) )
- 2 tablespoon Cooking oil
- ½ cup (65 g) Carrots (diced )
- ½ cup (70 g) Peas (thawed)
- ½ cup Green beans (diced)
- 1½ cups (350 ml) Vegetable stock
- ½ cup Fresh herbs chopped (cilantro or parsley)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Whole spices (add nice flavor)
- 1 Cinnamon stick (large)
- 2 Bay leaves (large)
Instructions
- If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.1 cup Rice
- In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.½ cup Onion, 1 teaspoon Garlic, 1 teaspoon Ginger, 2 tablespoon Cooking oil
- Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.½ cup Carrots, ½ cup Peas, 1 Cinnamon stick, 2 Bay leaves, ½ cup Green beans
- Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
- Add stock, fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.1½ cups Vegetable stock, ½ cup Fresh herbs chopped, 1 teaspoon Salt, 1 teaspoon Pepper
- Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
- When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.
Recipe Notes & Tips
- I've used easy-to-find fresh vegetables but you can certainly use frozen veggies. If you do use frozen make sure there are not too many ice crystals as that would mean excess water in the rice. Either wash and drain the excess water or reduce the quantity it the dish accordingly.
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more. Soaking the rice is important and it softens the grain which in turn is able to absorb all the liquid in the pan. The result is a light and fluffy rice dish.
- If you make a pilaf, lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
- Use the right ratio of rice to water.
In the case of soaked long-grain rice such as this basmati, 1 cup rice works best with 1 ½ cup water. If not soaked, use 2 cups water for every 1 cup long grain rice (see FAQ below).
And, if you don't know how much water to use, read the package instruction as most rice manufacturers will give you a guide for their product. - If you use another rice variety
- Basmati rice - 1 cup rice to 1 ½ cup water - 20 mins
- Texmati rice - 1 cup rice to 2 cups water - 20 mins
- Long-grain-rice - 1 cup rice to 1 ½ cup water - 20 mins
- Short grain rice - 1 cup rice to 1 ½ cup water- 15 mins
- Jasmine rice - 1 cup rice to 1 ¾ cup water - 15 mins
- Brown rice - you can easily substitute for brown rice in this recipe. Just make sure to adjust water quantity and cooking times as stated by the packaging on the brown rice.
- As a guide the ratio for brown rice is:
- When not soaked - use the ratio of 1 cup brown rice to 2 cups water or stock.
- If soaked for ½ hour use the ratio of 1 cup rice to 1.5 cup water or stock.
- Brown rice usually takes about 20 to 25 minutes to cook.
- Then leave covered for an additional 15 minutes before you fluff.
- Also, if you use vegetables in the rice, add ¼ cup more water for every 1 cup of veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
- Once the rice is lightly toasted - add the water and bring it to a boil.
- Then, cover the pot and reduce the heat to an absolute simmer (low).
- Cook the rice covered for 20 minutes.
- After 20 minutes, turn the heat off but do not open the pot - leave it for another 15 minutes.
- After 15 minutes - open the pot and fluff the rice with a fork.
How to make Cucumber raita?
- 1 cup yogurt
- 1 cup cucumber diced.
- ½ teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon salt
Nutrition Information
Calories: 113- kcalCarbohydrates: 23.9- gProtein: 3.2- gFat: 2.9- gSaturated Fat: 0- gPolyunsaturated Fat: 2.9- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 0- mgSodium: 550- mgPotassium: 0- mgFiber: 2.2- gSugar: 2.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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tastani
one pot vegetable rice recipe is good and also useful. thank you for sharing. We loved it