Vegetable Rice

The next time you make a pot of rice add some colour, flavour and nutrition by incorporating a range of fresh vegetables. This fluffy vegetable rice is a family favourite; it’s quick and simple to make and easily customised.

Looking to elevate your veggie intake effortlessly? Here at Healthy Little Foodies we are fans of incorporating lots of fresh veggies into meals and this easy vegetable rice recipe does just that.

Some of our other veggie-packed favourites include extra veg bolognese, vegetable muffins, vegetable waffles, hidden veg pasta sauce, and vegetable fritters.

Jump to:

• Reasons to Love This Vegetable Rice
• Ingredient Information (with Alternative Suggestions)
• Process Shots & Cooking Tips
• Storage and Reheating Instructions
• Recipe FAQs
• Other Rice Recipes to Try...
• Vegetable Rice

Reasons to Love This Vegetable Rice

• One Pot: Cooked in one pot using the absorption method. An easy recipe with minimal cleanup.
• Veggie Boost: Packed with the goodness of 6 different vegetables. As fruits and vegetables contain different combinations of fibre, vitamins, minerals and other nutrients it is always good to eat a variety. 
• Versatile: This recipe allows for easy customisation to suit different taste buds or ingredient availability. Mix and match the veggie selection while maintaining the rice-to-liquid ratio.
• Make-ahead: Make ahead of time and store in the refrigerator for up to a day. It also freezes well. 

Ingredient Information (with Alternative Suggestions)

• Rice - This recipe is best made with Basmati rice. It results in a lovely fluffy texture with the gorgeous Basmati aroma. 
  I've tried making it with white long grain rice but it wasn't as good and needed another 1-2 minutes cooking time. The recipe will NOT work as written for other rice varieties (short grain, brown rice, Jasmine rice etc). The liquid-to-rice ratio, as well as cooking times, will differ.
• Onion/celery - The onions and celery provide the flavour base, skipping them will result in a less flavoursome rice.
• Tomatoes: The tomato provides liquid, an extra layer of flavor, and a great way to add extra nutrition. If you do not wish to add tomato, replace with extra stock (¾ cup).
• Other Veggies - I added red bell pepper (capsicum), carrot, zucchini and peas. The carrot and zucchini melt into the rice and are great for pickier eaters.  Other vegetables that would be a great alternative is grated celeriac or turnip/swede.  Spinach and sweetcorn are lovely too but they only need to be added at the end of cooking (with peas). 
• Stock/broth: Be sure to use low sodium or home-made stock if cooking for baby/young children (or dilute with water). Vegetable stock or chicken broth can be used. 
• Oil: For sauteing, vegetable oil, olive oil or oil of choice

Process Shots & Cooking Tips

1. Blend Tomatoes: Chop the tomatoes and blend them until they are a puree consistency. You need a cup full of puree, I find two large tomatoes are perfect. 
2. Saute Vegetables: Heat oil in a medium-sized cooking pot over medium heat. Add the diced onion and saute until translucent, add the celery, carrots, bell peppers (capsicum) and finally the zucchini. Stir fry until the vegetables are softened. 
3. Add the rice and cooking liquid: Stir through the rice. Add the pureed tomato and vegetable/chicken stock/broth then give a final stir.  
4. Cook: Bring to a boil then lower heat to a simmer, where the surface is bubbling gently. Place the lid on and simmer for 15 minutes.
   Don’t be tempted to stir when the rice is cooking and don’t lift the lid either, you don’t want the steam to escape. I find using a clear lid easiest as you can check on the rice without disturbing it.
5. Add Peas and Rest: Add the peas to the top of the rice and replace the lid immediately. There is no need to stir the peas, you want to replace the lid quickly to minimise the loss of heat. Allow the rice to sit, covered, for 10 mins. 
   Don't skip this step as it allows the rice to finish cooking and soak up any remaining liquid.
6. Fluff: Use a fork to fluff the rice.

Storage and Reheating Instructions

For food safety reasons, make sure to cool the rice as quickly as possible, do not allow it to sit out at room temperature.

• Refrigerate: Transfer to an airtight container and refrigerate for up to 1 day.
• Freeze: Transfer to an airtight, freezable container for up to 2 months. Thaw in the refrigerator.

When you reheat the rice, it is important that you ensure that it is piping hot throughout. Cover and reheat in the microwave until it heats all the way through, you can add a little water if needed. Do not reheat the rice more than once.

Recipe FAQs

Other Rice Recipes to Try...