One-Pot Vegetable and Rice Medley

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

This American-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long-grain white rice, olive oil, yellow onion 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 1/2 cups long-grain white rice
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 1 cup frozen peas
• 3, minced garlic cloves
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
2. Step 2: Add 2 diced medium carrots and cook for another 4 minutes until carrots begin to soften.
3. Step 3: Stir in 1 1/2 cups long-grain white rice, coating the grains in the oil and vegetables for 2 minutes.
4. Step 4: Pour in 3 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: Remove the lid, add 1 cup frozen peas, and gently stir. Cover and cook for an additional 5 minutes until rice is tender and peas are heated through.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley and 1 tsp lemon zest for brightness before serving.