One-Pot Vegetable and Rice Pilaf
A nourishing, easy-to-make one-pot rice pilaf loaded with colorful vegetables that’s. This mediterranean-inspired 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 320 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
- 1 large, diced carrot
- 1 medium, diced red bell pepper
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 large diced carrot, and 1 medium diced red bell pepper, sautéing for 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 1/2 cups long-grain white rice, cooking for 2 minutes until the rice is lightly toasted and fragrant.
- Step 3: Pour in 3 cups vegetable broth, then add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes.
- Step 4: After 15 minutes, stir in 1 cup frozen peas, cover again, and cook for an additional 5 minutes until the rice is tender and the peas are heated through.
- Step 5: Remove from heat and let sit covered for 5 minutes. Fluff with a fork and mix in 1/4 cup chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Vegetable and Rice Pilaf 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-Pot Vegetable and Rice Pilaf?
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-Pot Vegetable and Rice Pilaf?
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-Pot Vegetable and Rice Pilaf 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-Pot Vegetable and Rice Pilaf 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.
What others are saying
- ★★★★★
Perfect for picky eaters; the lemon in the sauce made it shine.
- ★★★★★
My kids ate the veggies without a fight—this is my new weeknight staple!
- ★★★★☆
Slightly bland without extra herbs—added a pinch of za'atar to fix it.
