Quick One-Pot Veggie and Rice Pilaf
A nourishing one-pot rice pilaf packed with colorful vegetables. This mediterranean-inspired vegetarian ready in about 32 minutes pairs long grain white rice, carrot, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1 medium, diced into 1/4-inch cubes carrot
- 1/2 cup frozen peas
- 1 small, finely chopped yellow onion
- 2 cups vegetable broth
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- Step 2: Add 1 small finely chopped yellow onion and 2 cloves minced garlic; sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Stir in 1 diced medium carrot and cook for 2 minutes until slightly softened.
- Step 4: Add 1 cup long grain white rice to the saucepan, stirring to coat the rice grains in the oil and vegetables for 1 minute.
- Step 5: Pour in 2 cups vegetable broth, then season with 1/2 tsp salt and 1/4 tsp ground black pepper. Bring mixture to a boil over high heat.
- Step 6: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 7: Remove from heat and gently fold in 1/2 cup frozen peas and 2 tbsp chopped fresh parsley. Cover and let stand 5 minutes to allow peas to warm through before fluffing with a fork and serving.
Frequently asked questions
How long does Quick One-Pot Veggie and Rice Pilaf take to make?
Total time is about 32 minutes (10 min prep + 22 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 Quick One-Pot Veggie 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 Quick One-Pot Veggie 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 Quick One-Pot Veggie 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 Quick One-Pot Veggie 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
- ★★★★★
The best one-pot meal I've made in ages! The combination of herbs made it stand out.
- ★★★★★
So easy and delicious, I'll make it weekly. The rice came out fluffy every time.
- ★★★★★
My kids asked for seconds! Easy to make and packed with nutrients.
