Confetti Rice

I’ve done vegetable confetti and confetti corn before, so it’s not new to me, that you can work some real magic in the kitchen by chopping up your vegetables so everything is the same size. This confetti rice recipe follows the same idea. You’re pretty much guaranteed to get every ingredient in each bite, so the flavors are fabulous.

It upgrades rice from a side without much personality to the star of the show. The peppers, carrots, and cabbage are so small they almost disappear into the fluffy, perfectly cooked grains of rice. I developed the recipe while my friend Sara was visiting, and she snapped a picture of the recipe draft so she could make it again at home. That’s high praise, coming from her!

I’m a big fan of long-grain rice like basmati for this recipe because it doesn’t seem to clump as much as short-grain rice. This helps to keep the vegetables evenly distributed and really let them shine through.

Rice with Vegetables

It should come as no surprise that rice with vegetables is a success at the dinner table. I’m pretty sure the equation of meat plus vegetable plus starch has been around longer than I have. It works really well.

But, sometimes, it seems to me that the meat and rice get eaten, while the vegetable gets picked over and pushed to the side. No more, with confetti rice! Almost half of this dish is vegetables, and it just comes across as super flavorful rice. The pieces are so small, it would be hard for even the pickiest eater to pick them out.

I’m a huge fan of versatile side dishes. And, this fits the bill beautifully. It goes well with grilled chicken, baked salmon, and steak. And, if you want to play with the ingredients, it could be great for taco night with some black beans and spicy peppers minced in. A drizzle of lemon juice, hot sauce, or even soy sauce can tailor the flavors to suit whatever meal you’re preparing.

Vegetable Rice

I’ve made a fair number of vegetable rice dishes. Perhaps more than my fair share? You can be the judge. But, I do love vegetables. So, if I could have you try just one more recipe after confetti rice, it would be this vegetable rice pilaf. It can be as hearty or light as you like!

And, I love my cheesy zucchini rice. It’s super quick and easy, just a handful of shredded cheddar cheese and some finely shredded zucchini make a world of difference.

Spinach rice might sound a little weird, but once again the chef’s knife works its magic. Tiny pieces of spinach dance with grains of fluffy rice, flavored with parmesan and garlic. I’ve never had leftovers with this.

You can also make your own vegetable fried rice in just minutes, filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Or you can try this bell pepper rice, which started as a variation of it, but has become a staple in our house

While it’s technically not a vegetable, mushrooms get plenty of respect at my house. And, this savory mushroom pilaf that all my fellow mushroom lovers will adore. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

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Confetti Rice

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 167kcal

Author Mary Younkin

Ingredients

• 1 tablespoon, plus 1 teaspoon olive oil divided
• ½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• 1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
• ⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• ½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
• 3 cloves garlic minced
• 1½ cups Jasmine rice
• 3 cups vegetable or chicken broth

Instructions

• In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you’ll need about 4 cups worth of the vegetable mix, or exactly half of that recipe. 

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

 

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 512mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg

Mushroom Rice Pilaf

I’m hard pressed to think of a more comforting side dish than rice pilaf. Combining tender rice and orzo pasta with a super savory seasoning blend is a recipe for happiness!

And while I will be the first to acknowledge that mushrooms don’t appeal to everyone, this one is unapologetically for those of us who joyfully swoon when we see a mushroom dish on the table. This substantial pilaf can even do double duty as a vegetarian main dish when made with vegetable stock.

Mushroom Rice Pilaf Recipe

To make this heavenly pilaf, you’ll need the following ingredients:

• butter
• mushrooms
• kosher salt
• black pepper
• orzo
• onion
• garlic
• white rice
• thyme
• chicken or vegetable stock
• parsley

While it isn’t a requirement, our preference for rice pilaf is Basmati rice. If I don’t happen to have it on hand, plain white rice or Jasmine rice will work as well.

Do not use instant or minute rice, though, as it is not suitable for this recipe. It will not hold up to the cooking process.

Rice Pilaf with Mushrooms

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.

Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.

Add the garlic and onion and cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine.

Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. 

Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.

Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.

Do you love mushrooms as much as we do? If so, these recipes need to be on your must-try list too!

If you’re looking for a great choice to serve with this pilaf that keeps to the mushroom theme, look no further than our Meatloaf with Mushroom Gravy. Broccoli Mushroom Casserole, Easy Mushroom Stroganoff, and Mushroom Spaghetti Sauce are all great recipes for the fungi (fun guys?) in your life.

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Mushroom Rice Pilaf

Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 283kcal

Author Mary Younkin

Ingredients

• 2 tbsp butter divided
• 8-12 ounces crimini or button mushrooms sliced thin, about 3-4 cups
• ¼-½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 cup orzo
• 1 small yellow onion chopped small, about 1 cup
• 4 cloves garlic minced
• 1 cup uncooked white rice preferably Basmati rice
• ½ teaspoon dried thyme
• 4 cups chicken or vegetable stock
• 2 tablespoons chopped fresh Italian parsley

Instructions

• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.
• Add the garlic and onion, cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine. Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. 
• Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.
• Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.

Notes

While it isn’t a requirement, our preference for rice pilaf is Basmati rice. If I don’t happen to have it on hand, plain white rice or Jasmine rice will work as well.

Nutrition

Calories: 283kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

Cabbage Fried Rice

So, let me tell you, I usually know what to expect when making a recipe. But, I was pleasantly surprised by how this rice and cabbage dish turned out. The cabbage adds a lot of great flavor and texture to the dish.

I’ve made a lot of different fried rice recipes over the years. It’s pretty much my favorite way to use up day-old rice. Why use leftover rice? Well, for the best results with fried rice, you have to use white rice that is cooked and COLD.

The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you need it.

The key to great fried rice is using rice that is as dry as possible so that the results won’t be mushy or soft.

This cabbage fried rice is fabulously versatile. You can use a recipe like this to use up leftover veggies like carrots and bell peppers. Or, you can swap the sausage for beef, pork, or chicken. And, I’m just going to say it–bacon.

A cabbage rice stir-fry may be something that you’ve already tried. I found it very close to one of my favorite breakfast meals of all time, a hearty breakfast hash with cabbage and sausage.

Even if your childhood dinners with cabbage were like mine, and are better left unspoken, this is the kind of recipe that will win you back to team cabbage. Try it and see!

Rice and Cabbage

You’ll need the following ingredients to make this recipe:

• light-flavored olive oil
• head of cabbage (green)
• yellow onion
• kosher salt and black pepper
• cooked rice (cold)
• eggs
• low-sodium soy sauce
• sesame oil
• green onions (or scallions)

Cabbage Rice

Start by warming a tablespoon of oil in a wok or large skillet with deep sides over medium-high heat. Then, add the chopped cabbage and the onion and toss to coat. Sprinkle with salt and pepper. Add about 2 tablespoons of water and cover with lid. Reduce heat to medium-low and cook covered for 3 minutes.

Uncover, stir, and continue cooking over high heat for 1-2 minutes more, while stirring frequently, until the vegetables soften and the cabbage edges begin to brown. Transfer to a bowl and set aside.

Warm a tablespoon of oil in a large non-stick skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet.

Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into ½-inch wide strips and then cut into small pieces. Set the eggs aside.

Return the skillet used for the vegetables to the stove. Then, add the remaining 2 tablespoons of oil to the pan and set the heat to medium-high. Add the cold rice and stir to coat.

Continue cooking, while stirring frequently, for about 2 minutes until the rice begins to crisp a bit. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice.

Cook for 5 minutes, stirring frequently until the rice is heated through. Then, add the cooked vegetables and the eggs to the skillet with the rice and continue cooking for an additional minute until everything has warmed through.

Taste and adjust the salt and pepper, as desired. Stir in the green onions to the cabbage and rice before serving.

Recipe Suggestions

Looking for more fried rice ideas? Ground Beef Fried Rice is both savory and slightly sweet with a subtle touch of heat. Best of all, this is a dinner anyone can make in under 20 minutes!

Shrimp and Sausage Fried Rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner! 

Vegetable Fried Rice is filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more.

The best stir fries are salty, savory, sweet, and a little bit spicy. This Ground Beef and Broccoli Stir Fry nails all those things. And, Cabbage Stir Fry with Chicken is a delicious way to get dinner on the table fast.

This Sweet and Spicy Chicken Stir Fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick to prepare meal.

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Cabbage Fried Rice

The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It's a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 308kcal

Author Mary Younkin

Ingredients

• 4 tablespoons light-flavored olive oil divided
• ½ large head of green cabbage sliced thin and roughly chopped into 1-inch strips, about 8 cups worth
• 1 medium yellow onion chopped into ¼-inch pieces, about 1 cup worth
• ½ teaspoon kosher salt divided, adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 4 cups COLD cooked rice
• 3 eggs beaten
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons green onions sliced thin
• OPTIONAL cooked meat of your choice: kielbasa, bacon, chicken, or ground beef

Instructions

• Warm a tablespoon of oil in a large deep-sided skillet over medium-high heat. Add the cabbage and the onion. Sprinkle with salt and pepper and toss to coat. Add about 2 tablespoons of water and cover with lid. Reduce heat to medium-low and cook covered for 3 minutes.
• Uncover, stir, and continue cooking over high heat for 1-2 minutes more, while stirring frequently, until the vegetables soften and the cabbage edges begin to brown. Transfer to a bowl and set aside.
• Warm a tablespoon of oil in a large non-stick skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into ½-inch wide strips and then cut into small pieces.
• Return the skillet used for the vegetables to the stove. Add the remaining 2 tablespoons of oil to the pan and set the heat to medium-high. Add the cold rice and stir to coat. Continue cooking, while stirring frequently, for about 2 minutes until the rice begins to crisp a bit.
• Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
• Add the cooked vegetables, the eggs, and optional meat if desired, to the skillet with the rice and continue cooking for an additional minute until everything has warmed through. Taste and adjust the salt and pepper, as desired. Stir in the green onions before serving.

Notes

The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking.

I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that the resulting fried rice won’t be mushy or soft.

Nutrition

Calories: 308kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 628mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 1mg

Stuffed Poblano Peppers

There are a lot of different ways to stuff bell peppers or poblanos. These poblanos are filled with beef, rice, red bell peppers, and melty cheese. The result is hearty comfort food that my whole family enjoys.

However, you can make them even heartier with some black beans or pinto beans in the mix. Want a vegetarian option? Just swap in beans and skip the beef. Want to make them lower carb? Skip the rice or swap in cauliflower rice.

I use the full 2 teaspoons of red pepper flakes when I make these ground beef stuffed peppers. We don’t find it to be too spicy at all, it simply deepens the flavor. If you are leery of the heat, I recommend starting with just half a teaspoon of red pepper flakes to boost the flavor without adding much heat at all.

If you’re lucky enough to have filling left over, you can stash it in the fridge or freezer and serve it over some sauteed peppers and onions next time.

I usually double the filling, just to make sure I have extra on hand. My kids like to reheat it for lunch the next day and wrap it in tortillas for burritos or quesadillas.

Poblano Stuffed Peppers

You’ll need the following ingredients to make this recipe:

• poblano peppers
• long-grain or Jasmine rice
• ground beef
• onion
• bell pepper
• garlic
• enchilada sauce
• chipotle pepper in adobo sauce
• dried oregano
• crushed red pepper flakes
• salt and pepper
• shredded Pepperjack or cheddar cheese
• fresh cilantro

Stuffed Poblano Peppers Recipe

Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds.

Place the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.

Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes.

While the rice is simmering, cook the ground beef in a large skillet over medium-high heat. Drain any excess grease, if needed. Add the bell pepper, onion, and garlic and cook for about 3 minutes, until fragrant and beginning to soften.

Add the enchilada sauce, chipotle pepper, red pepper flakes, oregano, salt, and pepper to the skillet with the meat.

Bring to a simmer and cook for about 5 minutes. Add the cooked rice to the skillet with the meat and sauce. Stir to combine. Taste and adjust salt, as needed.

Cover loosely with foil and bake for about 30 minutes, until the peppers begin to soften. Remove foil and top with cheese.

Place back in the oven just until the cheese is melted, about 6-10 minutes. Sprinkle with cilantro before serving.

Beef Stuffed Peppers

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.

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Stuffed Poblano Peppers

These stuffed poblano peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 -6 servings

Calories 458kcal

Author Mary Younkin

Ingredients

• 4 poblano peppers sliced in half lengthwise
• ½ cup uncooked long grain white rice
• 1 cup water
• 1 pound ground beef
• 1 medium sweet onion diced into ¼-inch pieces, about 1 cup
• 1 large red bell pepper chopped small, about ½-inch pieces
• 4 cloves garlic minced
• 15 ounces red or green chile enchilada sauce
• 1 chipotle pepper in adobo sauce finely minced
• 1 teaspoon dried oregano
• 1-2 teaspoons crushed red pepper flakes
• ½ teaspoon kosher salt
• ½ teaspoon fresh black pepper
• 1 cup freshly shredded Monterrey jack, pepper jack, Mozzarella, or cheddar cheese
• 2 tablespoons fresh cilantro chopped small

Instructions

• Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.
• Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef. Drain any excess grease, if needed.
• Add the bell pepper, onion, and garlic and cook for about 3 minutes, until fragrant and beginning to soften. Add the enchilada sauce, chipotle pepper, red pepper flakes, oregano, salt, and pepper to the skillet with the meat.
• Bring to a simmer and cook for about 5 minutes. Add the cooked rice to the skillet with the meat and sauce. Stir to combine. Taste and adjust salt, as needed.
• Spoon an equal amount of the beef and rice mixture into each bell pepper. Cover loosely with foil and bake for about 30 minutes, until the peppers begin to soften.
• Remove foil and top with cheese. Place back in the oven just until the cheese is melted, about 6-10 minutes. Sprinkle with cilantro before serving.

Notes

I make this recipe with the full 2 teaspoons of red pepper flakes. We don’t find it to be too spicy at all, it simply deepens the flavor. If you are leery of the heat, I recommend starting with just half a teaspoon of red pepper flakes to boost the flavor without adding much heat, if any at all.

If you’re lucky enough to have filling left over, you can stash it in the fridge or freezer and serve it over some sauteed peppers and onions another time.

Nutrition

Calories: 458kcal | Carbohydrates: 40g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1496mg | Potassium: 758mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2421IU | Vitamin C: 142mg | Calcium: 246mg | Iron: 4mg

Bell Pepper Rice

As much as my family likes rice, it does sometimes get a wee bit boring as a basic side dish. That’s where different vegetable-filled variations come into play.

I’ve been making versions of this Vegetable Fried Rice for years now, and I recently realized that I hadn’t yet made a version with bell peppers. You may want to make a double batch of this rice; it tends to disappear quickly in our house.

One quick note about the salt in this recipe: as always, it’ll need to be adjusted to your taste depending on the saltiness of the chicken or vegetable stock used. Taste the finished product and adjust as needed after cooking.

Bell Pepper Rice

You’ll need the following ingredients to make this recipe:

• Olive oil
• Butter
• Garlic
• Red and/or green bell peppers
• Yellow onion 
• Jasmine rice
• Chicken or vegetable stock
• Kosher salt
• Black pepper
• Italian parsley

Start by warming the oil and butter in a large skillet over medium-high heat. Add the garlic, bell peppers, and onions; toss to coat.

Cook, stirring occasionally, until the vegetables have softened (this should take about five minutes). Transfer the mixture to a plate and return the pan to the stove over medium-high heat.

Add the rice and the broth, and bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through (this should take about fifteen minutes).

Remove from the heat and stir in the vegetables. Taste the rice and season to taste with salt and pepper. Serve warm.

Vegetable Rice

Looking for more rice recipes? Spinach Rice is a simple savory side complemented with onion, garlic, and a hint of lemon and parmesan cheese.

Ground Beef Fried Rice is both savory and slightly sweet with a subtle touch of heat, and can be made in under twenty minutes.

Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own.

Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy Cheesy Zucchini Rice.

This Vegetable Fried Rice features so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more.

Looking for a quick and easy meal that is both delicious and nutritious? This recipe for Mixed Vegetable Rice creates a hearty and flavorful meal that you can easily pair with your protein of choice.

Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat, like in this Vegetable Rice Pilaf.

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Bell Pepper Rice

A quick and easy, flavorful side dish is only a few minutes away with this Bell Pepper Rice recipe. Combining jasmine rice, fresh bell peppers, and chicken (or vegetable) stock, this rice is a staple in our house.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 78kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic minced
• 1 red bell pepper chopped into ½-inch pieces, about 1 cup
• 1 green bell pepper chopped into ½-inch pieces, about 1 cup
• ½ small yellow onion chopped into ¼-inch pieces, about ⅔ cup
• 1 cup rice
• 2 cups chicken or vegetable stock
• ¼-½ teaspoon kosher salt adjust to taste
• ¼-½ teaspoon freshly ground black pepper adjust to taste
• 2 tablespoons chopped fresh Italian parsley

Instructions

• In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic, the bell peppers, and the onions. Toss to coat. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat and stir in the vegetables. Taste the rice and season to taste with salt and pepper. Serve warm.

Notes

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

Nutrition

Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

Rice with Frozen Vegetables

I am a huge fan of easy meals. And, it doesn’t get much simpler than the convenience of cooking rice with frozen vegetables. They are already partially cooked before being frozen, so they help save time, too!

Frozen vegetables are a cost-effective option for my family, and the nutritional content is on par with fresh veggies. So, I am happy to use them where it makes sense in my cooking.

Plus, there’s just something kind of nostalgic about these dishes for me. My siblings and I grew up eating a lot of frozen veggies. Seeing the pre-cut carrot cubes and uniform green beans reminds me of home.

My own kids love this dish, too. Last time I made this, I added I made some leftover ham and that was fabulous too. But, they usually just grab whatever protein we have leftover in the fridge and wolf it down.

Vegetable Rice Recipe

You’ll need the following ingredients to make this recipe:

• butter
• onion
• garlic
• white or Jasmine rice
• chicken stock
• kosher salt
• frozen mixed vegetables
• Italian parsley

Vegetable Rice

Start by melting the butter in a skillet over medium heat. Add your garlic and onion. This will cook for a minute or so, just until fragrant.

Add the broth and the rice to the skillet. Then, increase the heat to high to bring it to a boil, stirring occasionally. Once it boils, immediately reduce heat to a simmer and cover with a lid.

Continue cooking until the rice is tender and the liquid has been fully absorbed, about 18 minutes. Taste the rice and season with salt to taste. Then, fluff with a fork.

Add the frozen veggies and stir to mix throughout. Remove from the heat and let stand for a few minutes to thaw and warm the vegetable rice.

Taste the rice with mixed vegetables and add more salt if needed. Then, sprinkle with parsley and serve warm.

Rice with Vegetables

I have a lot of recipes that showcase the glorious allure of rice with vegetables. I grew up eating quite a lot of rice, and I appreciate this tiny grain’s versatility in the kitchen.

I love making this vegetable fried rice when I have a lot of vegetables to use up. This rice pilaf can also help empty the veggie drawer.

This spinach rice is a great way to brighten your plate and lately, I’ve been craving this mushroom rice. And, if that’s not enough to convince you that I really do love a good vegetable-rice combo, I don’t know what will.

If you prefer cheese with your vegetables, I highly recommend that you try this cheesy zucchini rice. And, I may be drooling over this broccoli rice casserole for days to come.

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Vegetable Rice

This simple recipe for Mixed Vegetable Rice creates a hearty and flavorful meal that is delicious on its own or with your protein of choice.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 338kcal

Author Mary Younkin

Ingredients

• 1 tablespoon butter
• 1 cup diced onion
• 4 cloves garlic minced
• 2 cups uncooked long-grain white or Jasmine rice
• 3½ cups chicken stock
• ½ teaspoon kosher salt adjust to taste
• 2 cups frozen mixed vegetables
• 1 tablespoon chopped fresh Italian parsley

Instructions

• Melt the butter in a skillet over medium heat. Add the garlic and onion. Cook for about a minute, just until fragrant.
• Add the broth and the rice to the skillet. Increase the heat to high and bring it to a boil, stirring occasionally. Reduce heat to a low simmer and cover with a lid.
• Cook until the rice is tender and the liquid has been absorbed, about 18 minutes. Taste the rice and season with salt, if desired. Fluff with a fork.
• Add the mixed vegetables and stir to mix throughout. Remove from heat and let stand for a few minutes to thaw and warm the vegetables. Taste the rice again and add more salt, only if needed. Sprinkle with parsley and serve warm.

Nutrition

Calories: 338kcal | Carbohydrates: 65g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 317mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3199IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg

Don’t you just love fried rice?

I can’t tell you how many variations of fried rice I’ve tried, since learning how easy it is to make at home. Not only is homemade way better than take-out fried rice, but it’s also budget-friendly and supremely easy. And, it’s a fantastic way to use up leftover meats and vegetables in the fridge.

Ground Beef Fried Rice

I try my best to keep leftover rice on hand in the refrigerator. And ground beef fried rice is just one more way that I love to make it. So, whenever I cook rice, I double the amount of rice I need for that meal, just to make sure I’ll have plenty leftover.

If that sounds weird, just try this homemade fried rice before judging me. I promise that you’ll find yourself doing it, too! And, since cooked rice will keep for 4-5 days in the refrigerator, it makes it really easy to incorporate fried rice recipes into the weekly menu.

Hamburger Fried Rice

One thing that I like about this hamburger fried rice recipe in particular is that it uses fresh ground beef. Because of that, I don’t have to have any leftover proteins on hand. I just need a package of ground beef, some eggs, and a bag of frozen veggies.

Also, can I confess something to you? I’m pretty tired of false promises when recipes claim to be a “quick” meal. It’s so frustrating to find myself 45 minutes into making dinner, and still be nowhere near finished. So, when I say it takes less than 20 minutes, I mean it!

Easy Fried Rice Recipe

I have a couple tips that really make a difference when it comes to this easy fried rice recipe. The first tip has to do with how you cook the eggs. You will get the best results if you fry them flat like a pancake.

Just pour the whisked eggs into the pan and tilt it around to cover the bottom evenly. Let the eggs cook for a few minutes, then flip the whole thing over and let it cook for another minute. It should slide right out of the skillet onto a cutting board, where you can slice it up into little pieces. I like to use my pizza cutter for this job, but you can also use any old knife.

If you’re looking for some more easy fried rice recipes, here are a few of our favorites:

Chicken and bacon fried rice was “officially” declared by my family as the best “unplanned and amazingly delicious” meal to come out of 2020. If your family has never given your recipes wacky award titles, may I suggest the tradition? It’s always a laugh!

Vegetable fried rice is filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Still hearty, but sometimes this option feels a little lighter, or we use it as a side.

Kielbasa and shrimp are added to our favorite fried rice recipe to make it a “two thumbs up, kid-approved, hearty-as-can-be skillet” meal. Maybe it’s just my kids. But, can you see why these titles are a laugh?

Now, there is so much to love about cauliflower fried rice. While you might think of cauliflower “rice” as something you eat in place of grains, this recipe proves that cauliflower rice is delicious and satisfying in its own right.

Mexican fried rice combines the incredible Southwest flavors that my family craves with the incredible versatility of a fried rice recipe. Absolutely one of our kid favorites. Though, I just noticed that they didn’t give me an award for it. Shame.

Pulled pork, steak, and chicken come together in this fried rice skillet that is every meat lover’s dream. I’m telling you, if you have someone in your family who loves meat, this is the one to make.

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Ground Beef Fried Rice

Make restaurant quality fried rice at home with this super easy ground beef fried rice recipe. One pan. Twenty Minutes. ALL the flavor.

Course Main Course

Cuisine American

Servings 5

Calories 551kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil divided
• 4 eggs beaten

Beef Ingredients

• 1 pound ground beef
• 4 large cloves garlic minced
• 2 tablespoon fresh ginger cut into tiny matchsticks
• ¼ cup light brown sugar
• 2 teaspoons cornstarch
• ⅓ cup soy sauce
• 2-3 teaspoons chili paste
• ¼ teaspoon kosher salt adjust to taste
• 1½ cups frozen peas or mixed vegetables

Rice Ingredients

• 4 cups COLD cooked Jasmine rice
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 green onions sliced thin

Instructions

To Cook the Eggs

• Warm a tablespoon of oil in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread them across the skillet.
• Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.

To Cook the Beef

• Warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.
• Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce. Add the peas, stir and simmer a minute longer. The peas will thaw and warm in the hot skillet. Transfer to a bowl and return the empty pan to the stove.

To Cook the Rice

• Add the remaining tablespoon of oil to the skillet and increase heat to medium high. Add the COLD rice and stir to coat. Continue stirring and cooking for about 2 minutes.
• Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Return the ground beef and peas to the skillet. Stir and cook an additional 1-2 minutes, until everything is hot. Add the eggs and green onions to the skillet. Stir gently to mix. Taste and add salt, only if needed.

Nutrition

Calories: 551kcal | Carbohydrates: 57g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1557mg | Potassium: 600mg | Fiber: 3g | Sugar: 14g | Vitamin A: 527IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg

Zucchini Rice

Are you familiar with the ever-popular “let’s sneak vegetables into all the things” mentality? Blended into sauces, tucked into baked goods, or buried under melted cheese, there are many ways to get vegetables on the table.

While this has never really been something I needed to do, I can appreciate that many people fight the good fight just to get their kids to eat some greens. Fortunately, for the most part, my family enjoys vegetables for what they are, so we like to make the most of the actual vegetable flavors.

Zucchini and Rice

Cheesy zucchini rice is a great way to change up the ways you’re eating vegetables and still enjoy the vegetable flavors. The zucchini flavor here is ever so slight, adding a bright freshness without overwhelming summer squash flavor.

Speaking of flavors, is squash ever really an overwhelming flavor though? Zucchini has a delicate, subtly sweet flavor with a slightly nutty undertone.

It is tender and slightly juicy, with a texture that is slightly firm yet easy to chew. When cooked, it takes on a slightly buttery taste and texture, making it a great addition to a fluffy bowl of rice.

Serve this with salmon for a light and tasty meal or with this steak and pepper stir fry for something a little bit heartier.

Rice with Zucchini Recipe

To make this recipe you will need the following ingredients:

• chicken or vegetable broth
• long grain or Jasmine rice
• shredded zucchini 
• butter
• sharp cheddar cheese
• kosher salt
• ground black pepper 
• fresh Italian parsley

Cheesy Zucchini Rice

As fresh and inviting as this zucchini rice recipe is, if I had to describe this dish with one word, it would actually be “easy.” Sometimes that is what matters most when it comes to getting dinner on the table, and there is nothing wrong with that.

While your rice is cooking, shred some fresh zucchini. You don’t need anything fancy to do this. (This simple box grater makes short work of everything from zucchini to cheese. Just watch your fingertips and knuckles!)

When the rice is done, remove it from the heat and stir in the zucchini, butter, and cheddar cheese. Cover with a lid and let it rest for 3-4 minutes, until the cheese has melted.

Because the rice will be cooked in broth and store-bought and homemade broths can vary greatly in their saltiness, wait to season the rice when it is finished cooking.

Taste the finished zucchini rice and add salt as needed before serving.

Zucchini Side Dish Recipes

Zucchini with Corn is a side dish worth talking about and sharing at your next cookout.

Parmesan zucchini can best be described as crispy and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

Air fryer zucchini is both tender and crisp, with beautifully caramelized edges. The air fryer is perfect for small portions.

This delicious Zucchini Pasta Salad combines fresh, ripe vegetables with a tangy homemade vinaigrette.

Zucchini noodles are lighter than traditional noodles, but with a similar neutral flavor, making them a refreshing and easy summer side dish.

Do you have a whole lot of zucchini that needs to be used? Try making these cheesy as can be zucchini pizza boats, spicy taco zucchini boats, chicken parmesan zucchini boats, or bbq chicken stuffed zucchini.

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Zucchini Rice

Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy zucchini rice side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 206kcal

Author Mary Younkin

Ingredients

• 2 cups chicken or vegetable broth
• 1 cup long grain or Jasmine rice
• 2½ cups shredded zucchini (2 small or 1 medium)
• 2 tablespoons butter
• ½ cup freshly shredded sharp cheddar cheese
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 tablespoon chopped fresh Italian parsley

Instructions

• Combine the broth and the rice in a saucepan and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 14-16 minutes, until the liquid has been absorbed and the rice is tender.
• Remove from the heat and stir in the zucchini and the butter. Stir in the cheese and top with a lid for 3-4 minutes, until the cheese has melted.
• Taste and add salt and pepper, only as needed.

Nutrition

Calories: 206kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 1mg

Rice with Spinach

Simple yet flavorful side dishes are always in demand at our house. I should probably add filling and packed with vegetables to that as well.

I often use rice as a base and added various combinations of vegetables and proteins to create a variety of side and main dishes. One of our favorite ways to use leftover roasted vegetables is to make vegetable rice pilaf.

Some might say rice is bland, but I counter that it is so easy to impart delicious savory flavors into a rice dish with a few simple tricks. Vegetables, herbs, garlic, and a few spices and rice becomes the recipe everyone is asking you for.

I like to start by sauteing the onion until translucent. Add the rice and garlic to the sauteed onions, browning the rice in the skillet. (This is my favorite stovetop skillet.)

Browning the rice before adding the stock develops a rich nutty note to the rice. Next cook the rice in chicken broth or stock, not water. These steps work for any dish you are using rice for.

Now let’s add the spinach and make this spinach rice. Chop your fresh spinach so the small pieces wilt down into the rice. It always seems like so much spinach when it fills the pan. Yet magically it cooks down into the rice.

You will be amazed at how easily you will get dinner on the table with this dish. Weeknight easy, yet delicious for company

Spinach and Rice

•  yellow onion
• olive oil
•  garlic
• white rice
• chicken broth
• kosher salt
• freshly cracked pepper
• fresh baby spinach 
• fresh lemon juice 
• freshly shredded Parmesan cheese

Spinach Rice Recipe

1. In a large skillet over medium-high heat, warm the olive oil. Add the onions and cook for 3-4 minutes, until translucent. Add the garlic and rice. Cook while stirring constantly for 2 minutes, until the rice has browned.
2. Add the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir occasionally to prevent burning.
3. Stir in salt, pepper, and chopped spinach. Cover for 2-3 minutes allowing the spinach to wilt. Remove from heat and stir in lemon juice. Sprinkle with Parmesan cheese, if desired. Cover for 2 minutes to allow the cheese to melt, then serve.

Note: We make this recipe both with and without the optional Parmesan cheese. The kids in our family like it best without the cheese (shocking, I know) and the adults usually enjoy it with cheese. We’ve taken to serving this with an optional sprinkling of cheese on top, instead of stirring it in most of the time.

Quick and Easy Vegetable Dishes

Pasta, rice, and noodles combined with vegetables and some herbs and spices make for a great side dish to complement just about any meal. I have rounded up a few one-pan/skillet combinations you should try.

Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Cabbage and Noodles flavored with little more than butter and a bit of pepper is going to impress you with its simplicity. This an old-fashioned dish that has become a regular comfort food in our household.

Vegetable Fried Rice is filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more.

Toasted pearl couscous with spinach, chicken, raisins, pine nuts, and a hint of lemon makes a light, warm, salad-like dish.

Spinach and chicken are combined in a creamy green chile sauce for these easy-to-make craveable enchiladas.

Ground beef fried rice is both savory and slightly sweet with a subtle touch of heat. Best of all, this is a dinner anyone can make in under 20 minutes!

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Spinach Rice

Spinach rice is a simple savory side complemented with onion, garlic, and a hint of lemon and parmesan cheese.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 157kcal

Author Mary Younkin

Ingredients

• 1 medium yellow onion, chopped small about 1 cup worth
• 1 teaspoon olive oil
• 2 cloves garlic minced
• 1½ cups uncooked white rice
• 4 cups chicken broth
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked pepper
• 8 ounces fresh baby spinach roughly chopped, about 4 cups worth
• 1½-2 tablespoons fresh lemon juice about ½ small lemon
• 2 tablespoons freshly shredded Parmesan cheese OPTIONAL

Instructions

• In a large skillet over medium-high heat, warm the olive oil. Add the onions and cook for 3-4 minutes, until translucent. Add the garlic and rice. Cook while stirring constantly for 2 minutes, until the rice has browned.
• Add the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir occasionally to prevent burning.
• Stir in salt, pepper, and chopped spinach. Cover for 2-3 minutes allowing the spinach to wilt. Remove from heat and stir in lemon juice. Sprinkle with Parmesan cheese, if desired. Cover for 2 minutes to allow the cheese to melt, then serve.

Notes

We make this recipe both with and without the optional Parmesan cheese. The kids in our family like it best without the cheese (shocking, I know) and the adults usually enjoy it with cheese. We’ve taken to serving this with an optional sprinkling of cheese on top, instead of stirring it in most of the time.

Nutrition

Calories: 157kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 628mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2672IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg