Mixed vegetable rice is a vibrant, easy-to-make rice pilaf inspired by Mexican flavors. Made with long-grain white rice, savory broth, and a mix of colorful vegetables like peas, carrots, red bell pepper, and corn, this side is flavorful, versatile, and perfect for weeknight dinners, tacos, enchiladas, chicken, or fish. It reheats well, freezes nicely, and works great for meal prep.
I developed this recipe while cooking for a meal delivery for a family who loved Mexican-style sides. It began as a “use what you have” dish and quickly became a favorite: practical, colorful, and adaptable to whatever vegetables or broth you have on hand.
Mixed Vegetable Rice Recipe Snapshot
- Colorful side dish – Peas, carrots, corn, and red bell pepper add brightness, flavor, and visual appeal.
- Simple to prepare – A combination of fresh and frozen vegetables keeps prep quick while preserving texture.
- More interesting than plain rice – Broth, tomato paste, and spices deepen the flavor compared to plain steamed rice.
- Meal prep friendly – Make ahead, refrigerate, or freeze portions for easy reheating later.
Ingredients You’ll Need
- Rice – Long-grain white rice such as basmati or jasmine. Basmati stays fluffier and more separate; jasmine is softer and slightly stickier.
- Oil – Extra virgin olive oil or avocado oil for sautéing.
- Broth – Chicken or vegetable broth for better flavor than water.
- Onion – A white onion adds a mild base flavor.
- Garlic – Fresh garlic for savory depth.
- Spices – Ground cumin and ground coriander provide warm, rounded flavor. Red pepper flakes or jalapeño add heat if desired.
- Tomato paste – Adds color and umami depth.
- Peas – Petite frozen peas add sweetness and color.
- Corn – Frozen corn kernels add sweetness and texture.
- Carrots – Finely chopped for a touch of sweetness and crunch.
- Bell pepper – Red bell pepper adds brightness and color; other colors work too.
- Fresh herbs – Chopped cilantro or parsley for garnish and fresh flavor.
Please refer to the recipe card below for exact measurements, salt, and pepper amounts.
Chef’s Tip: Brown Rice vs. White Rice
Brown rice needs more liquid and a longer cook time, so it isn’t a direct substitute. To use brown rice, cook it separately first, then fold it into the sautéed vegetables to finish and warm through.
Substitutions and Variations
- Simpler version – Omit the cumin, coriander, and tomato paste for a milder vegetable rice.
- Golden color – A pinch of saffron or turmeric deepens color and adds subtle flavor.
- Extra heat – Add chopped jalapeño or red pepper flakes for a spicier, more Mexican-inspired profile.
- Convenience – Use 2 cups of thawed frozen mixed vegetables in place of separate peas, corn, carrots, and pepper.
- Different vegetables – Try zucchini, green beans, or other small-cut vegetables that cook quickly.
Chef’s Tip: How to Keep Rice from Getting Mushy
Use the correct liquid-to-rice ratio—about 1 ¾ cups liquid to 1 cup white rice—avoid overcooking, then keep the pot covered off heat for 10 minutes so the rice can steam and finish cooking evenly. Fluff gently with a fork before serving.
How to Make Mixed Vegetable Rice
1. Rinse the rice thoroughly under cold water until the water runs clear, then drain.
2. Heat oil in a medium, heavy pot and saute the diced onion over medium heat until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
3. Stir in tomato paste, cumin, and coriander and cook 1–2 minutes until fragrant.
4. Add the drained rice and toast it in the pot for about 5 minutes, stirring frequently so the grains are coated and warm.
5. Pour in the broth, add salt and pepper, increase heat until the liquid comes to a gentle boil.
6. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes without lifting the lid.
7. After 15 minutes, remove the lid, stir quickly, and spread the vegetables over the rice. Replace the lid, turn off the heat, and let the rice steam for 10 minutes until the vegetables are tender and the rice is fully cooked. Taste and adjust seasoning.
8. Fluff gently with a fork, stir in chopped cilantro or parsley if using, and serve warm.
Chef’s Tip: Stock vs. Broth
Broth is lighter and typically made from simmered meat and vegetables, while stock is made with bones and can be richer. For this recipe, use whatever you have on hand—chicken or vegetable broth works well. Homemade broth adds extra depth but is not required.
Serving Suggestions
This mixed vegetable rice pairs well with many proteins and Mexican-inspired mains:
- Chicken – grilled, roasted, or air-fried breasts or cutlets.
- Shrimp – grilled shrimp skewers or pan-seared shrimp.
- Pork – chops, smoked tenderloin, or pulled pork.
- Mexican-style meals – tacos, enchiladas, fajitas, or rice bowls.
Storing and Freezing
Refrigerate leftovers in an airtight container for 4–5 days. Cool quickly before refrigerating and reheat until hot throughout (165°F / 74°C). For longer storage, freeze portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge or reheat from frozen in the microwave or on the stovetop.
More Terrific Recipes With Rice
If you enjoy rice dishes, try other recipes that showcase different cooking methods and flavors—risottos, soups, and one-pot rice meals all make great weeknight or weekend options.
Did You Make This Recipe?
If you try the mixed vegetable rice, please leave a comment and rating to share how it turned out. Feedback helps others and is appreciated.
📖 Recipe
Vegetable Rice
Equipment
- Medium pot (3 ½ quarts)
Ingredients
- 1 ½ cups white basmati rice
- 1 ½ tablespoons extra virgin olive oil or avocado oil
- 1 cup chopped white onion (about 1 small)
- 2 large garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 ½ cups low-sodium chicken or vegetable broth
- ½ cup peas, frozen and thawed
- ½ cup corn kernels, frozen and thawed
- ½ cup finely chopped carrot (2–3 carrots)
- ½ cup finely chopped red bell pepper (about half a large)
- 1 tablespoon chopped cilantro or parsley, optional garnish
Instructions
Wash rice
- Add the rice to a sieve and rinse under cold running water for about 1 minute. Drain well.
Cook rice
- Heat oil in a heavy medium pot over medium heat. Saute the onion until soft, 3–4 minutes, lowering heat if it browns. Add garlic and cook 1 minute.
- Stir in the cumin, coriander, tomato paste, salt, and pepper. Cook 1–2 minutes until fragrant. Add the rinsed rice and toast for about 5 minutes, stirring.
- Pour in the broth, stir, and bring to a gentle boil. Cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes without lifting the lid.
Add vegetables
- After 15 minutes, remove the lid and stir quickly. Spread the peas, corn, carrots, and bell pepper over the rice. Replace the lid, turn off the heat, and let steam for 10 minutes. Taste and adjust seasoning. Stir in chopped cilantro or parsley if desired and serve warm.