One-Pot Microsoft-Inspired Veggie Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A fragrant, colorful rice pilaf combining garden vegetables and aromatic spices, cooked all in one pot for easy cleanup. This mediterranean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cup long grain white rice
• 2 tbsp olive oil
• 1 medium, diced carrot
• 1 small, diced red bell pepper
• 1 small, finely chopped yellow onion
• 3, minced garlic cloves
• 2 cups vegetable broth
• 1/2 cup frozen peas
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 medium diced carrot, and 1 small diced red bell pepper. Cook for 5 minutes, stirring occasionally until vegetables soften.
3. Step 3: Add 1 cup long grain white rice to the pot, stirring to coat each grain with oil, and toast for 2 minutes until slightly nutty.
4. Step 4: Pour in 2 cups vegetable broth, then add 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir once, bring to a boil over high heat.
5. Step 5: Reduce heat to low, cover, and simmer for 15 minutes. After 12 minutes of simmering, sprinkle in 1/2 cup frozen peas, then continue cooking until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and fluff rice with a fork, stirring in 2 tbsp chopped fresh parsley. Let stand covered for 5 minutes before serving.