One-Pot Vegetable and Rice Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

This American-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 2 tbsp olive oil
• 1 medium, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tsp dried thyme
• 1 tsp dried basil
• 4 cups vegetable broth
• 1 cup long grain white rice
• 1 cup canned diced tomatoes
• 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 minutes until vegetables soften.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried basil, cooking for 1 minute until fragrant.
3. Step 3: Add 4 cups vegetable broth, 1 cup long grain white rice, and 1 cup canned diced tomatoes with juices. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
4. Step 4: Stir in 1 cup frozen peas, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 5 more minutes until peas are heated through and rice is tender.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley before serving.