One-Pot Hearty Vegetable and Rice Pilaf

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A comforting one-pot rice pilaf packed with seasonal vegetables. This rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long-grain white rice, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 1/2 cups long-grain white rice
• 2 tbsp olive oil
• 1 medium, diced (about 1 cup) onion
• 2 medium, diced (about 1 cup) carrots
• 2, diced (about 1 cup) celery stalks
• 3 cloves, minced garlic cloves
• 3 cups vegetable broth
• 1 cup frozen peas
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced medium carrots, and 2 diced celery stalks, sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add 1 1/2 cups long-grain white rice to the pot, stirring well to coat grains with oil and vegetables, cook for 2 minutes to toast slightly.
4. Step 4: Pour in 3 cups vegetable broth along with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: After 15 minutes, stir in 1 cup frozen peas, cover again, and cook for an additional 5 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and fluff rice with a fork, then stir in 2 tbsp chopped fresh parsley before serving.