Fluffy white rice and frozen veggies are lightly seasoned and buttered in this Mixed Veggies and Rice recipe. An easy side dish that pairs with virtually every meal!
This mixed veggies and rice recipe is so delicious and a great break from regular plain rice! It’s made with white rice, frozen veggies, a few seasonings, and broth instead of water for way more flavor. It might sound too simple to be so good but it never disappoints every time I make it.
This is a side dish that takes just minutes to prep, using pantry staples and it goes with just about any meal. The flavors are mild so you don’t have to worry about them overpowering or clashing with the flavors of the main dish, so it’s a solid go-to dinner option.
Tips & Variations
- Don’t bring to heavy boil. Just bring the water to a simmer so there’s big gentle bubbles and gets a bit foamy, but not boiling. If it’s too hot, once you put the lid on it will trap in so much heat it will probably boil over.
- No peeking, no stirring! Once you reduce the heat and cover the pot, do not lift the lid or stir the rice while it’s cooking. Lifting the lid releases the steam, which creates undercooked / unevenly cooked rice. Stirring activates starch, which makes the rice gluey (this is the worst!)
- Don’t skip resting for 10 minutes. This is when the rice finishes cooking in the residual heat and the broth on the surface of each grain is fully absorbed, leaving you with perfectly fluffy (not gluey!) rice.
- Fluff gently. You want to gently fluff the rice and fold in the seasonings to avoid mushing the rice. If you have a rice paddle, that’s perfect to use but a fork will work too.
- Switch up the veggies and seasonings. You can make this rice recipe with any veggies you want, as long as the total amount equals 3/4 cup. I kept the seasonings simple, but feel free to play around with other seasonings to see what combo you like best.
Mixed Veggies and Rice
Ingredients
- 1 cup uncooked long grain white rice
- 2 cups low-sodium vegetable broth
- 3/4 cup frozen mixed vegetables (carrots, green beans, corn, and peas – no need to thaw)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 2 tablespoons butter
Instructions
- Place the rice, vegetable broth, and frozen mixed vegetables in a medium pot over medium-high heat.
- Once the entire surface of the broth comes to a gentle bubble (and it gets a bit foamy), turn heat down to low and cover with lid.
- Cook for 13 minutes – do not stir and do not remove lid. After 13 minutes, the broth should all be absorbed.
- Remove from the heat, keeping the lid on, and let stand for 10 minutes.
- Remove lid, fluff with a rice paddle or fork, then gently fold in all the seasonings and butter until combined.
- Serve and enjoy!
Nutrition
Other Notes
Serving Suggestions
One of the things I love most about this rice recipe is that it makes an excellent side dish for pretty much any dinner. The flavors are subtle so it doesn’t overpower the entree like some sides. A few of my favorite dinners to serve this with include Alice Springs chicken, fish piccata, baked chicken breast, and salisbury steak.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge. It will last for 3-4 days.
- Freezer. This side dish can also be frozen. Once it has cooled completely, transfer to a freezer-safe container. Freezer for up to 3 months. Thaw in the fridge.
- Reheat. The easiest way to reheat the rice is in the microwave. You can also reheat larger portions on the stovetop, adding a touch of broth to prevent it from drying out.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
