When it comes to a satisfying and nutritious meal, few dishes can rival the humble bowl of vegetable rice. Whether you’re in the mood for something spicy and international or comforting and familiar, there’s a vegetable rice recipe out there that’s sure to hit the spot. In this article, we’ll be exploring 20 delicious and varied recipes that showcase the best of the world’s cuisines, from the savory and aromatic flavors of Asia to the bold and zesty vibes of Latin America.
From classic Chinese-inspired dishes like Garlic Butter Vegetable Fried Rice to innovative twists like Spicy Thai Basil Vegetable Rice, there’s something for everyone in this collection of vegetable rice recipes. Whether you’re a busy professional looking for a quick weeknight meal or a foodie seeking inspiration for your next dinner party, these 20 flavorful and nutritious options are sure to please even the pickiest of eaters.
Garlic Butter Vegetable Fried Rice
A flavorful twist on traditional fried rice, this recipe combines savory garlic butter with a medley of colorful vegetables and fluffy rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 small onion, diced
– 2 eggs, beaten
– Salt and pepper to taste
– Optional: soy sauce, chopped green onions for garnish
Instructions:
1. Heat butter in a large skillet or wok over medium-high heat.
2. Add minced garlic and cook until fragrant (30 seconds).
3. Add mixed vegetables and diced onion; stir-fry 2-3 minutes.
4. Push the vegetable mixture to one side of the pan. Crack in eggs and scramble until cooked through.
5. Mix everything together, then add cooked rice. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Spicy Thai Basil Vegetable Rice
This spicy and aromatic rice dish combines the flavors of Thailand with a medley of colorful vegetables. Perfect as a side or main course, it’s a quick and easy meal that’s sure to please.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup Thai basil leaves, chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add mixed vegetables; cook until tender, about 5 minutes.
5. Stir in Thai basil, ginger, and red pepper flakes (if using).
6. Combine cooked rice with vegetable mixture; season with salt and pepper to taste.
7. Serve hot.
Cooking Time: 20-25 minutes
Mediterranean Herb Rice with Roasted Vegetables
This flavorful side dish combines the warmth of roasted vegetables with the brightness of Mediterranean herbs, all on a bed of aromatic rice. Perfect for accompanying your favorite grilled meats or as a vegetarian main course.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes)
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions using 2 cups water.
3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic, mixed vegetables, oregano, thyme, salt, and pepper. Roast for 20-25 minutes or until vegetables are tender.
5. Fluff cooked rice with a fork and stir in roasted vegetable mixture. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-35 minutes
Coconut Curry Vegetable Rice
A flavorful and aromatic rice dish infused with the warmth of coconut and curry spices, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in curry powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and bring to a simmer.
5. Serve the cooked rice with the curry sauce spooned over the top. Garnish with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Mexican-Style Cilantro Lime Vegetable Rice
This vibrant rice dish combines the brightness of lime juice and the pungency of cilantro with sautéed vegetables, perfect for a quick weeknight meal or as a side to your favorite Mexican dishes.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. Rinse rice and combine with water in a medium saucepan.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
4. Add mixed vegetables; cook until tender (5-6 minutes).
5. Stir in chopped cilantro, lime juice, and cooked rice. Season with salt to taste.
Cooking Time: 25-30 minutes
Teriyaki Vegetable Rice Bowl
This recipe combines the flavors of Japan with the comfort of a rice bowl, featuring sweet and savory teriyaki sauce, colorful vegetables, and fluffy Japanese-style rice. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– Salt to taste
– Optional: sesame seeds, chopped green onions, pickled ginger for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet or wok, heat the oil over medium-high. Add the onion, garlic, bell pepper, and carrot. Cook until the vegetables are tender-crisp, about 5 minutes.
3. Pour in the teriyaki sauce and stir to coat the vegetables.
4. Serve the vegetable mixture over cooked rice.
Cooking Time: 20-25 minutes
Cheesy Broccoli and Cauliflower Rice Casserole
A delicious and healthy casserole that combines the flavors of broccoli, cauliflower, and cheese, all wrapped up in a creamy sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 cups broccoli florets
– 1 cup cauliflower rice
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup butter, melted
– 1 cup cream of mushroom soup
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the broccoli and cauliflower rice in butter until tender.
3. In a separate bowl, mix together the cream of mushroom soup and milk. Stir in cheddar and Parmesan cheese until well combined.
4. Add the cooked broccoli and cauliflower mixture to the cheese sauce. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes, or until hot and bubbly.
Cooking Time: 20-25 minutes
Lemon Herb Vegetable Rice Pilaf
A flavorful and nutritious one-pot dish that combines the brightness of lemon with the warmth of herbs, all wrapped up in a savory rice pilaf.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, green beans)
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cook until tender, about 5 minutes.
5. Add the rice, water, lemon juice, thyme, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Indian Spiced Vegetable Biryani
This aromatic rice dish is a staple of Indian cuisine, packed with the perfect blend of spices, vegetables, and basmati rice. In this recipe, we’ll guide you through the process of creating a mouthwatering Spiced Vegetable Biryani that’s sure to impress.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, bell peppers)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
3. Add cumin powder, coriander powder, turmeric powder, and salt. Stir well to combine.
4. Add 2 cups of water and bring to a boil. Drain the soaked rice and add it to the saucepan. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Rainbow Veggie Stir-Fry Rice
Celebrate the colors of the rainbow with this vibrant and nutritious stir-fry rice dish! A medley of colorful vegetables adds a pop of color to this flavorful and easy-to-make meal.
Ingredients:
– 1 cup cooked white or brown rice
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
3. Add the garlic, soy sauce, salt, and pepper. Stir-fry for an additional minute.
4. Combine the cooked rice with the vegetable mixture. Stir-fry until the rice is well coated.
5. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 10-12 minutes
Spinach and Mushroom Wild Rice
Experience the earthy flavors of wild rice paired with sautéed spinach and mushrooms, a perfect combination for a nutritious and satisfying meal.
Ingredients:
– 1 cup wild rice blend
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Optional: 1/4 teaspoon dried thyme
Instructions:
1. Rinse the wild rice blend and cook according to package instructions using 2 cups of water or vegetable broth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in the fresh spinach leaves; cook until wilted, about 1 minute.
5. Fluff the cooked wild rice with a fork and combine it with the mushroom and spinach mixture. Season with salt, pepper, and thyme (if using).
Cooking Time: 25-30 minutes
Greek-Inspired Vegetable Rice Salad
This refreshing salad combines the flavors of Greece with a medley of colorful vegetables and fluffy rice. Perfect as a light lunch or dinner, it’s also an excellent side dish for any occasion.
Ingredients:
– 1 cup cooked white rice
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cooked rice, red bell pepper, yellow bell pepper, red onion, garlic, cherry tomatoes, and olives.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Sweet Potato and Kale Brown Rice
Nourish your body with this deliciously healthy recipe that combines the natural sweetness of sweet potatoes with the earthy flavor of kale. This one-pot wonder is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups brown rice
– 4 cups water or vegetable broth
– 1 bunch of curly kale, stems removed and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the diced sweet potato and cook until tender, about 5 minutes.
3. Add the brown rice, water or broth, chopped kale, salt, pepper, and cumin (if using).
4. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the sweet potato is tender.
Cooking Time: 40-45 minutes
Pineapple Fried Rice with Mixed Vegetables
This sweet and savory dish is a twist on traditional fried rice, incorporating the freshness of pineapple and mixed vegetables. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add mixed vegetables and cooked for an additional 2-3 minutes.
4. Push the vegetables aside and add diced pineapple. Cook for 1-2 minutes, stirring occasionally.
5. Stir in cooked rice, soy sauce, salt, and pepper. Combine well.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Roasted Red Pepper and Asparagus Rice
A flavorful and nutritious side dish that combines the sweetness of roasted red peppers with the crunch of fresh asparagus, all wrapped up in a savory rice bowl.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 red bell pepper, seeded and chopped
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese (for added richness)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions using 2 cups of water.
3. Toss red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until charred and tender.
4. In a separate pan, heat olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes or until slightly tender.
5. Combine cooked rice, roasted red bell pepper, and asparagus in a bowl. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
Cooking Time: 40-45 minutes
Carrot and Pea Turmeric Rice
A flavorful and nutritious side dish that combines the natural sweetness of carrots and peas with the warmth of turmeric.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium carrot, peeled and diced
– 1/2 cup fresh or frozen peas
– 1 tsp ground turmeric
– Salt, to taste
– 2 tbsp olive oil
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced carrot and cook until tender, about 5 minutes.
3. Add the peas, turmeric, and salt to the saucepan. Stir to combine.
4. Add the rice to the saucepan and stir to coat with the vegetable mixture.
5. Add the water to the saucepan and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 20-25 minutes
Zucchini and Corn Coconut Rice
This flavorful rice dish combines the sweetness of corn and zucchini with the creaminess of coconut, making it a perfect side dish for any summer gathering.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium zucchini, diced
– 1 cup fresh corn kernels
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsweetened shredded coconut
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced zucchini and cook until tender, about 3-4 minutes.
3. Add the corn kernels, grated ginger, salt, and pepper to the skillet. Cook for an additional 2-3 minutes or until the corn is lightly browned.
4. Once the rice is cooked, fluff it with a fork and stir in the coconut.
5. Combine the cooked zucchini-corn mixture with the coconut-infused rice.
Cooking Time: 20-25 minutes
Eggplant and Tomato Basil Rice
This vibrant and aromatic dish combines the sweetness of tomatoes, the earthiness of eggplant, and the freshness of basil with a savory rice base. Perfect for a light summer meal or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until tender, about 5 minutes per side.
4. Add diced tomatoes, garlic, and basil to the skillet. Cook for an additional 2-3 minutes or until the vegetables are tender.
5. Combine cooked rice with vegetable mixture. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes
Black Bean and Avocado Cilantro Rice
This vibrant rice dish combines the creamy texture of avocado with the bold flavors of black beans, cilantro, and spices. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the black beans, cumin, salt, and pepper. Stir well to combine. Cook for an additional 2 minutes.
4. Fluff cooked rice with a fork. Stir in the black bean mixture, diced avocado, and chopped cilantro.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Roasted Brussels Sprouts and Wild Rice
Elevate your vegetable game with this flavorful and nutritious combination of roasted Brussels sprouts and wild rice. This easy-to-make recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup wild rice
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the sprouts on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and caramelized.
4. Cook wild rice according to package instructions. Drain and set aside.
5. In a large skillet, sauté chopped onion and minced garlic over medium heat until softened.
6. Combine cooked wild rice with the roasted Brussels sprouts and add the sautéed onion mixture. Toss to combine.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your mealtime with these 20 mouthwatering vegetable rice recipes! From classic Garlic Butter Vegetable Fried Rice to bold and spicy options like Thai Basil Vegetable Rice and Coconut Curry Vegetable Rice, there’s something for every taste bud. These flavorful dishes are perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. With a variety of international inspirations and fresh vegetable combinations, you’ll never get bored with these rice recipes. Discover your new favorite dish today!
