[RECIPE] Easy Rice with Mixed Veggies

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As an Arab American married to a Pakistani American, rice runs deep within our families. Many dishes consist of making a source of protein and serving it over rice.

I love me some rice but I also love me some vegetables. Adding vegetables to rice increases its nutrient density by providing added fiber, vitamins, and minerals.

This recipe is incredibly easy and adds about 5 minutes to regular rice. I just use the frozen veggie mix that includes peas, corn, carrots, and green beans. I typically use jasmine or basmati rice and the recipe is the same for both of them.

I used to fear making rice because I felt like it was too finicky but this recipe is quite fool proof. Leaving the rice covered with a towel at the end allows it to finish all necessary cooking without too much heat.

The recipe makes four servings.


  • 1 tablespoon canola oil
  • 2-3 cups of frozen veggies (it’s really up to you, 3 cups roughly creates a 1 to 1 ratio of rice to veggies)
  • 15 ounces water (just a little bit less than 2 cups)
  • 1 cup jasmine or basmati rice
  • 1/2 teaspoon of salt, 1/8 teaspoon pepper


  1. Heat oil on medium high heat in medium saucepan
  2. Add veggies and stir frequently for 2 minutes
  3. Add water allow to come to a boil
  4. Add rice, salt, and pepper and stir in
  5. Cover and allow to come to a boil again, keep on medium high heat for 2 minutes
  6. Decrease heat to low and set timer for 14 minutes while covered
  7. After 14 minutes turn off heat and cover pot with a towel until serving time

Sahtain all! I hope you guys and gals like it!


PS. Topping with toasted pine nuts takes this dish to another level!

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