Quick One-Pot Vegetable Rice
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.
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.
- 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 are also great flavors to try.
Step-by-step: One-pot vegetable rice
- If using basmati or Asian rice, it’s best to wash and soak for 30 minutes 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, and sauté for a minute more.
Pro tip – We want the veggies to be coated 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 residual 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.
Choosing the right vegetables for pulao
- You can opt for a medley of colorful vegetables like carrots, peas, bell peppers, and corn, or focus on a specific combination that complements the spices and flavors you’ve chosen for your pulav. The key is to select vegetables that not only taste delicious but also retain their texture and shape during the cooking process.
- To ensure that your vegetables don’t turn mushy or overcook, it’s important to consider their cooking times. Vegetables like carrots and bell peppers take longer to cook, while peas and corn require less time. It’s a good idea to chop the vegetables into uniform sizes so they cook evenly. This will result in a pulav that not only looks visually appealing but also has a satisfying mix of textures.
- Another factor to consider is the flavor profile of the vegetables. Some vegetables have a subtle taste that can enhance the overall flavor of the pulav, while others have a stronger flavor that can overpower the dish if not used judiciously. For example, if you’re using onions and garlic in your pulav, you may want to balance them with milder vegetables like mushrooms or green beans. On the other hand, if you’re looking for a bold and robust flavor, you can add vegetables like cauliflower or cabbage.
- Lastly, don’t be afraid to get creative with your vegetable choices. Pulav is a versatile dish that can accommodate a wide range of vegetables. Consider adding unique ingredients like broccoli, zucchini, or even roasted eggplant to bring a twist to your pulav. The key is to experiment and find combinations that appeal to your taste buds.
- Rice Pilaf or Chicken with Rice Pilaf
- Turmeric Rice with Chicken and Peas
- Chicken and Rice Skillet
- Coconut Turmeric Rice
- Skillet Shrimp with Rice
- See all rice recipes
Frequently asked questions
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 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 pilaf and pulao. But you can use jasmine or other standard white rice.
I highly recommend reading the packaging and adjusting the water quantity accordingly. Some rice needs a bit more water, while others need 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 cups water when unsoaked. And 1 cup of rice to 1 cup of water when soaked.
What do you serve with this vegetable rice?
Black bean curry or Kidney bean 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
Quick One Pot Vegetable Rice
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 that it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
Ingredients
- 1 cup (200 g) Rice
- ½ cup (1 small) Onion diced
- 1 tsp (1 med) Garlic minced
- 1 tsp (½ inch) Ginger grated (optional)
- 2 tbsp 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 (30 g) Fresh herbs chopped cilantro or parsley
- 1 tsp Salt
- 1 tsp Pepper
Whole spices (add nice flavor)
- 1 Cinnamon stick large
- 2 Bay leaves large
Method
- If using basmati or Asian rice, it's best to wash and soak for 30 mins before cooking. Drain and set aside.1 cup Rice
- In a skillet, saute onions, garlic, and ginger in oil for about 2 minutes until translucent. Add cinnamon, bay leaves, carrots, peas, and green beans – saute a minute more. Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.½ cup Onion, 1 tsp Garlic, 1 tsp Ginger, 2 tbsp Cooking oil, ½ cup Carrots, ½ cup Peas, ½ cup Green beans, 1 Cinnamon stick, 2 Bay leaves
- 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.1½ cups Vegetable stock, ½ cup Fresh herbs chopped, 1 tsp Salt, 1 tsp Pepper
- Cook on low for 15 minutes undisturbed. After 15 minutes – switch the heat off and let the rice rest for 10 minutes.
- 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.
Notes
- I’ve used easy-to-find fresh vegetables, but you can certainly use frozen veggies. If you use frozen, ensure 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 of 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 can 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.
For soaked long-grain rice like this basmati, 1 cup rice works best with 1 1/2 cups of water. If not soaked, use 2 cups of water for every 1 cup of long-grain rice (see FAQ below).
And, if you don’t know how much water to use, read the package instructions, 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 brown rice for this recipe. Just make sure to adjust the water quantity and cooking times as stated on the brown rice packaging.
- 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 cups 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 1/4 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 of diced cucumber
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1/4 tsp salt
Equipment you will need
Nutrition
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Delicious recipe! Husband, MIL and toddler all loved it.
Thank you, Michelle for the lovely feedback. Glad your family enjoyed it.
I like the buttery taste of this dish even though there is no butter in it. Substituted rainbow carrots for variety.
one pot vegetable rice recipe is good and also useful. thank you for sharing. We loved it
I cannot wait to make this!! I will definitely have this for dinner this week. I love rice so much, and vegetables! I am also wondering if I can make this a day ahead to take to the beach house? If so, what’s the best way to re-heat for serving? Thank you.
Yes, Adrian, you can make this up to 3 days ahead and keep it in the fridge. Here’s a trick I use to make rice and pasta hot that you will be amazing. Top the rice/pasta with a wet paper towel. The moisture in the wet towel creates steam when heating – both pasta and rice will warm as they were just freshly prepared. Let me know if you try it. Thanks
when you say “top the rice with a paper towel”, do you mean for reheating in microwave? if so, approx how long?
Yes! usually about one minute or until the rice is steaming hot! A wet paper towel creates steam which gives freshens up the rice.
you add rice and water at the same time ?
No, the recipe says to saute the rice for 2 minutes then add the stock/water.
Thanks for writing this great recipe of pot vegetable rice! It’s looking very delicious, and you included some great points to the equally great article.
Thank you, Amruta.
Thank you so much for this recipe. My kids love it so much. So simple but so delicious.
Thank you so much Sourav. So happy to hear you have success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback. Have a lovely weekend.
You sound like me, trying to get the family to eat a light, meat-free meal once a week. This rice dish is just perfect for using up vegetables that are languishing in the crisper. Thank you for the idea!!
Thank you, Michelle. Yes, I love having a few days off meat and dedicate one day to fish.These give the kids a good routine too.