One-Pan Vegetable and Rice Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome one-pan skillet meal combining rice and fresh vegetables, perfect for a nutritious and simple lunch or dinner. This mediterranean-inspired italian (vegetarian) ready in about 35 minutes pairs long-grain white rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves, 1 medium diced red bell pepper, and 1 medium diced zucchini to the skillet. Cook for 5 minutes, stirring occasionally until vegetables are tender and fragrant.
  3. Step 3: Stir in 1 cup long-grain white rice, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, coating the rice and vegetables evenly.
  4. Step 4: Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat and fluff rice with a fork. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley before serving warm.

Frequently asked questions

How long does One-Pan Vegetable and Rice Skillet take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Vegetable and Rice Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in One-Pan Vegetable and Rice Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Vegetable and Rice Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Vegetable and Rice Skillet vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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