This Easy Vegetable Loaded Rice is the perfect side dish for any meal and a terrific vegetarian main course. This is exactly the kind of recipe I look for to have delicious leftovers for lunch the next day.
When I am going to be doing prep for a dish like this one, I reach for my trusty chef’s knife. It is a true workhorse in my kitchen. I have several in different sizes for a variety of jobs. I bought them one at a time over years. They are an investment, but they will last for years and can be handed down to the next generation.
I used fresh vegetables in my rice dish, but if you don’t want to do the chopping and dicing yourself, you can use frozen or hit up the salad bar at the grocery store. The prepped veggies are a great shortcut for you.
My favorite rice to use is Lundberg brand. It comes in a variety of shapes and types, all easy to make and delicious. I don’t need to use special equipment to cook it, just a nonstick saucepan with a tight lid. The long grain white rice is ready in about 30 minutes.
This easy vegetable loaded rice is simple to make vegan. Just use olive oil for sautéing and leave off the Parmesan or use a vegan cheese.
Adding poblano peppers is optional, but I really love them. Just a touch of heat with a mild pepper flavor. Plus, they add a beautiful deep green color to your dishes. You could also use Anaheim peppers if you have those available at your market. If you like heat, use jalapeno or habanero peppers instead.
How to make Vegetable Loaded Rice
- Prep your ingredients
- Sauté the vegetables
- Add rice and liquids, cover and cook
- Add peas and finish cooking
- Sprinkle with cheese and serve
Can I make this with brown rice?
Yes, but it will take longer to cook the rice. Cook according to directions on the package.
You can get through all the chopping fairly quickly. Prep all the vegetables by rinsing and trimming them. Lay them out on a cutting board. Have a bowl next to the cutting board. Then you can quickly chop them one after the other, adding them to the bowl as you finish each one. Doing similar tasks all at the same time cuts down on total prep time.
Key Ingredients for this Recipe
- Butter or olive oil
- Poblano pepper, optional
- Bell Pepper
- Jasmine or Basmati rice
- Vegetable stock
- Frozen peas
- Parmesan or Romano cheese, optional
- Green onions
Kitchen Tools I Use to Make This Recipe
Other Rice Recipes You May Enjoy
- Dilled Shrimp and Rice
- Jeweled Persian Rice
- Fig and Cranberry Rice Pilaf
- Tex-Mex Rice
- Baked Shrimp and Rice Casserole
Enjoy this easy vegetable loaded rice all year long. Feel free to substitute whatever fresh vegetables you like and have on hand. Have a wonderful weekend.
Be sure the vegetable stock that you use is gluten-free. If you use plain frozen peas (without a sauce), they will have no gluten in them.
- 3 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 poblano peppers, seeded and finely chopped, optional
- 1 red bell pepper, finely chopped
- 2 cups raw long-grain jasmine or basmati rice
- 1 clove garlic, peeled and minced
- Salt and pepper
- 2 cups water
- 1 cup vegetable stock (gluten-free if needed)
- 1/2 cup frozen petite peas (without a sauce on them)
- 1/4 cup shredded Parmesan or Romano cheese, optional
- Chopped green onions, for garnishing
- Melt the butter over medium heat in a large, deep saucepan with a tight-fitting lid. Add the onions, carrots, celery, poblano and bell peppers to the pan. Cook until the onions are starting to soften, about 3 minutes, stirring often.
- Add the rice to the pan and let the rice cook until starting to take on a little color, stirring frequently, another couple of minutes. Stir in the garlic and cook for about 30 seconds or until fragrant. Add a little salt and pepper.
- Pour in the water and the vegetable stock. Bring to a boil. Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook until liquid is almost absorbed, about 10 minutes.
- Spread the peas over the rice. Cover and cook over low heat for 5 more minutes.* Remove from the heat, leave the lid on the pan, and let it rest for 10 minutes* to finish steaming. Sprinkle the rice with the cheese. Rake the grains with two forks, taste and adjust seasonings if needed. Scoop servings into bowls and sprinkle with green onions. Serve immediately.
*Or according to package directions
Amount Per Serving: Calories: 156 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 17mg Sodium: 267mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 4g
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