This Easy Mixed Vegetable Rice is my newest obsession. I know what you are thinking – strange, weird, just a little a bit out there.
But this fluffy seasoned rice pilaf tossed with mixed vegetables is so yummy, so simple, and so perfect on EVERYTHING. It’s a wonderful rice side dish that your whole family will love!
Looking for more rice recipes? Check out these other favorites on the blog! Steak Fried Rice, Instant Pot Mexican Rice, and One Pan Baked Lemon Chicken and Rice.
Vegetable Rice…made easy!
I made a large batch, like ultra large batch, of this Mixed Vegetable Rice the other night, and it has been the side dish that went with ALL THE THINGS we ate since then.
Salmon, chicken, pork, beef, a bunch of random veggies, inside a taco (that’s my husband’s new thing), by itself for lunch when there’s nothing else to eat (me this afternoon).
This Vegetable Rice recipe seriously goes with EVERYTHING.
It’s a simple rice side dish recipe that you need in your back pocket because it also happens to be very flavorful and very delicious.
Serve vegetable rice with a simple protein for a straight forward and well rounded meal. You can’t beat that on a busy!
The funny thing is I made this mixed vegetable rice pilaf dish totally on accident.
I wanted some fluffy rice to go with the baked salmon I was making for dinner one evening. If you have been following my Insta-stories on Instagram, you might recall 😉 .
I saw rice in the pantry, and also one of my favorite seasoning in the world – Better than Bouillon, Roasted Chicken Based. And we were out of veggies – except for a bag of frozen mixed veggies in the fridge.
So I put together what I had and at that fateful moment, this Mixed Vegetable Rice recipe came into existence.
And it’s pretty much my favorite way to make vegetable rice ever since.
Ingredients
Mixed Vegetable Rice is a super simple recipe that calls for a short list of pantry-friendly ingredients. 5 ingredients, to be exact:
- Rice: my favorite rice to use for this recipe is basmati rice. Basmati rice is commonly used in Indian and Mediterranean cooking, and is fragrant and has a light and fluffy texture. I highly recommend using that for this mixed vegetable rice recipe. Other rice such as long grain, jasmine, brown rice etc. work as well, I just prefer Basmati. Do not use minute rice or already-cooked rice for this recipe.
- Chicken bouillon: this is responsible for seasoning the Vegetable Rice and giving it plenty of flavor. My only advice is to use good quality chicken bouillon because it will make such a difference to the flavor of your dish! If you are trying to figure out what are good bullion’s to use, I highly recommend the Better than Bouillon Roasted Chicken Based
- Mixed vegetables: grab a bag of frozen vegetables! They usually consist of peas, carrots, corn and green beans already chopped into small pieces. That’s the easiest, quickest way to go about this recipe.
- Garlic: use fresh garlic for the best flavor. Avoid substituting with garlic powder.
- Cooking oil: your favorite neutral cooking oil – vegetable oil, avocado oil, olive oil…whatever you have at hand works!
How to make Mixed Vegetable Rice
I’m going to walk you through how to make this easy Vegetable Rice recipe.
All you need is a medium pot with a lid (to cover the rice while it cooks), and it takes no more than 25 minutes from start to finish.
step 1: cook rice
Start by heating pot with cooking oil and searing minced garlic and rice in the pot.
Once garlic is fragrant, add water and chicken bouillon to the pot.
Keep in mind that different chicken bouillon will be different in terms of its salt levels, flavor etc. I am recommending 2 tablespoons of the Better than Bouillon Roasted Chicken Based for this recipe, but adjust accordingly if you are using another chicken bouillon. Or if you prefer it less or more salty.
Give rice a stir and let it come to a boil. Then immediately lower heat to medium low and cover with lid.
Cook rice pilaf for 15-17 minutes. I like to check at the 15 minute mark.
Step 2: Add Veggies
Once it’s done, add in defrosted mixed vegetables (I usually microwave them briefly first) and give rice and vegetables a stir. Mixed vegetables is a great add-in to the rice because mixed vegetables = easy peasy.
It’s a super easy ingredient, and it is after all, vegetables, which always makes me feel like I am putting good stuff in my tummy. Even if it is just a few sprinkles of it over a large bed of rice.
Fluff Mixed Vegetable Rice with a fork or rice paddle and remove from heat promptly.
And that’s it! Serve rice and vegetables with your favorite protein, or enjoy it on its own!
Incredibly flavorful, great textures, this Easy Mixed Vegetable Rice side is perfect side for any meal! It also keeps really well, and seriously, it goes with everything! Except maybe ice cream. 😉
Storage and Reheating
Mixed Vegetable Rice stores and reheats incredible well.
Keep it in an air tight container in the refrigerator and you can store it for up to 7 days. Or freeze for up to 3 months.
When ready to reheat, simply reheat in microwave, and it tastes just like it was freshly made!
Tips and Tricks
- Cook rice low and slow: Make sure to lower the heat when rice is covered to cook, this will prevent the bottom of the pot from burning.
- Cover with a tight lid: when the water boils, steam circulates inside the pot and gently cooks the rice grains. If the lid isn’t tight, the steam escapes and the rice may be undercooked.
- Vegetable to use: I opt for frozen mixed veggies because it’s a convenient way to make this. However, this is also a great recipe to use leftover veggies you have at hand.
- Add protein: This vegetable rice can easily be jazzed up by adding cooked chicken, pork, shrimp etc. into it to make it a complete and completely easy meal.
- Add herbs/spices: If you prefer a more complex flavor, consider adding fresh herbs such as parsley, thyme or dry spices such as Italian seasonings to the rice when you add the mixed vegetables.
- Add other veggies and garnishes: try chopped onion, ginger, other frozen or fresh vegetables, even some nuts and raisins after the rice is cooked. This recipe is so customizable, get creative with it!
- Mix rice: Health conscious and want to use brown rice but don’t love the texture? Mix it with some white or basmati rice so you get the best of both worlds!
Frequently Asked Questions
I recommend a pot because of the amount of water, but if you have a deep enough pan/skillet that would work too. Be aware that liquids will bubble up as they boil, so leave room for that as well!
If you are using fresh veggies, make sure to cut it into small pieces and add along with rice (rather than at the end), and cover to cook both rice and vegetables. If you are using more than 1 cup of raw veggies, you will want to add more water.
Make sure to cook rice covered on medium low (or even low) heat. Check at the 15-minute mark, fluff rice and remove from heat promptly once rice is soft.
Yes you can (be sure to adjust/omit water accordingly), but I personally don’t like to do that because chicken broth itself doesn’t give the rice enough flavor. Chicken bouillon is more concentrated and will season the Mixed Vegetable Rice better.
You might want to reduce the amount of chicken bouillon used. My suggestion is 2 tbsp of Better than Bouillon Chicken Bouillon, however all chicken bouillon has different salt levels so you will have to adjust accordingly.
Note: I adjusted the recommended amount of Chicken Bouillon to 2 tbsp from my original suggestion of 3 tbsp after retesting this recipe based on feedback.
To do that, use a fork, wooden spatula, or rice paddle and gently stir through the rice, lifting and turning it over to separate the grains and prevent them from sticking together.
If there is too much water or rice was overcooked, it may lead to mushy rice.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
Other Rice Dishes
- Steak Fried Rice
- Thai Pineapple Fried Rice
- Hawaiian Chicken with Coconut Rice
- Lemon Chicken and Rice Soup
More Yummy Sides
Because why not?!? 😀 Happy cooking, all!
- Roasted Garlic Parmesan Potatoes
- Caramelized Onions Sautéed Green Beans
- Roasted Lemon Garlic Broccoli
- Brown Sugar Pecan Roasted Sweet Potatoes
- Avocado Quinoa Salad
- Caramelized Roasted Carrots (by Rachel from Little Chef Big Appetite!)
Easy Mixed Vegetable Rice
Ingredients
- 2 cups basmati rice
- 2 1/2 cups water
- 2 tbsp Chicken Bouillon (Better Than Bouillon, Roasted Chicken Base)
- 2-3 cloves garlic minced
- 2 cups frozen mixed vegetable
- 1 tbsp olive oil
Instructions
- In a large pot, add olive oil and minced garlic and cook under medium heat till fragrant (this goes quick!). Do not brown or burn garlic.
- Add rice to pot. Stir and cook for a minute. Then add water and chicken bouillon. Stir to combine. Bring to medium high heat and to a boil.
- Once the water boils, lower to medium low heat, cover pot (make sure it is fairly tight), and cook for 15-17 minutes.
- Bring frozen mixed vegetable to bowl. Microwave for 20-30 seconds, or until vegetable is soft (do not overcook). Drain access water.
- Once rice is cooked, remove cover and use spatula to stir and fluff rice. Add mixed vegetable to rice. Stir and combine.
- Serve and enjoy!
Honey smoked salmon, riced broccoli, 2c Madagascar pink rice, bouillon, 1/2 tsp fish sauce, homemade hot sauce, 16 oz beer in Instant pot for 17 min
Sounds delicious! I love the modification!
This was easy peasy juuuust like you said! No clean up but the pot, WIN WIN!!!!!
I’m so happy to hear that!! 🙂
THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!
I so SO HAPPY to hear that! Thank you so much for your kind review! 🙂
I sauteed chopped fresh carrots, onion, garlic and mushrooms. Removed them from the pan and set then aside. Cooked the rice (I had jasmine on hand) in the same pot after deglazing. Added the vegetables back to the pot along with some microwaved frozen peas, and it was delicious. Oh I forgot I put in some fresh corn off the cob.
Love your variation! Thank you for sharing! 🙂
This was easy to make and delicious. I used the vegetarian base instead of the chicken and thought it was great.
Love your modification! Thanks for sharing!
I keep a jar of better than bouillon in my fridge, too! This simple rice recipe is delicious and has become one of my new go-to recipes when I need a quick side dish!
Thank you so much! I love how simple and yummy this is too! 🙂
I share in your obsession! Rice is so good and this is perfect with so many dishes! The chicken bouillon makes such a difference!
I’m so glad you enjoyed it! 🙂
We are also obsessed with rice, so this dish went over with my family so well! We’ll be adding this into our weekly rotation for sure!
Yay! Love hearing that!
YUMMY! I needed a quick, tasty rice recipe to go with dinner last night and found this, so flavorful and delicious!
That’s awesome! Thank you for letting me know! 🙂
Oh heavens, this rice dish looks so fluffy and delicious. Exactly the way we like it. All of your recipes look amazing!
Thanks so much Julie! Glad you all like this!
This is our FAVORITE side dish!! It just goes with anything that I make, and everyone is always happy to see it on the table! Thanks for a great recipe!
Yay! Love hearing that! 🙂
Great recipe base for a hearty meal. We like it with some protein so added chicken and/or pork. Chicken bullion is key!
YES!!! Gotta have the chicken bouillon for flavor! Thanks for the kind review, Sam!
Well, I think the author of this mistakenly said 3 tablespoons and meant teaspoons. This was like eating pure salt. She literally ruined our dinner. And you cannot “adjust accordingly” when you have never made it before. Thanks
Hi there! I’m so sorry to hear that it didn’t go well for you. I make this using 3 tablespoons of Better than Bouillon Chicken Bouillon and it’s usually just right for me – not too salty but just enough flavor! I can see how different bouillon has different levels of saltiness and that is hard to account for – that is why I suggested to ‘adjust accordingly’ 🙂
I agree 3 tbsp is too much. I use Better than Bouillon chicken in my rice rice all the time you only need 1 tsp per cup of water. I woukd use 2 cups of rice 2 tsp of bouillon. I also use 4 cups of water. It comes out perfectly. I have made my own version of your recipe for years. I think everyones taste buds sre different. Just do you.
Makes sense! Thank you for sharing!
We love this recipe and make this all the time! The chicken bouillon makes the rice so flavorful. It also makes a lot more rice than I thought but I was happy to have lots of leftovers. Easy and delicious and goes with everything. It’s our go-to rice recipe.
That’s great! So glad you are enjoying it!
Our go to rice recipe. So flavorful and delicious. Chicken bouillon is the key!
So glad to hear!
I am questioning the amount of water to rice. When making rice I use 1 cup rice to 2 cups water. Therefore this would take 4 cups of water.
I typically do 1:1.25 rice to water and cook it on low heat. That works well for me to make fluffy but not very wet rice. If you like your rice more water-y, and aren’t able to cook it on low heat, or/and prefer to cook it longer, adding more water could help. I say if that’s what you are comfortable doing and have always done, feel free to add more water! There’s no one perfect amount as there are so many variables that could affect it.
Hi, I’m hoping your readers are wrong about the chicken bouillon being key, because as a vegan I’m going for vegetable bouillon . However, the recipe sounds great -easy and tasty.
I noticed a typo on point 4. It should read, ‘drain excess water’.
Thanks for your good work.
Vegetable bouillon should work well too!
How would you do this recipe baking the rice?
I have not tried that before. I would say stovetop is the easiest and most foolproof method for this
Delicious! The only thing I did, was add diced onion with the garlic. Served with turkey burgers with sautéed onion and Munster cheese. Thank you for this recipe!
You are so welcome! Glad you enjoyed it. Thanks for sharing your modifications.
I loved how quick your mixed vegetable rice was to make and so easy too. Basmati is my favourite rice to cook, I love the nutty taste it has. I’ve added your recipe to my weekly planner, thanks.
Thank you for sharing and I’m so glad you liked it!