One-Pot Veggie and Rice Skillet

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A colorful, nourishing one-pot rice dish packed with fresh vegetables and simple seasonings perfect for busy days at home. 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 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 yellow onion
• 1 large, diced red bell pepper
• 1 large, diced carrot
• 1/2 cup frozen peas
• 3 cups vegetable broth
• 3 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 tbsp, 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 deep skillet or sauté pan over medium heat until shimmering. Add 1 diced medium yellow onion, 1 large diced red bell pepper, and 1 large diced carrot. Sauté for 5-6 minutes until the vegetables soften and edges start to caramelize.
2. Step 2: Stir in 3 minced garlic cloves, 1 1/2 cups long grain white rice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute, stirring constantly, until the rice is well coated and fragrant.
3. Step 3: Pour in 3 cups vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
4. Step 4: After 15 minutes, add 1/2 cup frozen peas, cover again, and cook for 5 more minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat, fluff rice gently with a fork, stir in 2 tbsp chopped fresh parsley and 1 tsp lemon zest, and serve warm.