Stovetop One-Pot Veggie and Rice Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nourishing one-pot rice dish loaded with fresh vegetables and aromatic spices. This american-inspired meal prep (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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion, 1 diced large carrot, and 1 diced medium bell pepper. Sauté for 5-6 minutes until softened and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until spices bloom and the mixture is aromatic.
  3. Step 3: Add 1 cup long grain white rice to the skillet and stir to coat in the oil and spices for 2 minutes, allowing the rice to toast slightly.
  4. Step 4: Pour in 2 cups vegetable broth, season with 3/4 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
  5. Step 5: After 15 minutes, stir in 1/2 cup frozen peas, cover again, and cook for 5 more minutes until rice is tender and liquid absorbed.
  6. Step 6: Remove from heat and fluff rice with a fork. Stir in 2 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Stovetop One-Pot Veggie and Rice Skillet 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 Stovetop One-Pot Veggie and Rice Skillet?

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 Stovetop One-Pot Veggie and Rice Skillet?

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 Stovetop One-Pot Veggie and Rice Skillet 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 Stovetop One-Pot Veggie and Rice Skillet 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.

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