Go Back
One Pot Veggie Packed Rice Bowl

One Pot Veggie Packed Rice Bowl - Simple, Comforting, and Flavorful

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 1 small zucchini, chopped
  • 1 cup broccoli florets, small bite-size pieces
  • 1 cup frozen peas or edamame
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium vegetable broth (or water with bouillon)
  • 2 tablespoons soy sauce or tamari (plus more to taste)
  • 1 teaspoon ground turmeric or 1 tablespoon mild curry powder (optional for color and warmth)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Juice of 1/2 lemon or 1 tablespoon rice vinegar
  • Fresh herbs for finishing: chopped cilantro, parsley, or green onions
  • Optional add-ins: 1 can chickpeas (drained and rinsed), corn kernels, spinach or kale, chili flakes, sesame oil

Instructions
 

  • Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This helps prevent a gummy texture and keeps the grains fluffy.
  • Sauté the aromatics: Heat the oil in a medium pot over medium heat. Add the onion and carrot. Cook for 3–4 minutes, stirring, until the onion softens. Add the garlic and cook 30 seconds more.
  • Add the sturdy veggies: Stir in bell pepper, zucchini, and broccoli. Cook 2–3 minutes to brighten the colors and start softening the edges.
  • Season the base: Sprinkle in turmeric or curry powder (if using), smoked paprika, cumin, black pepper, and a pinch of salt. Stir to coat the vegetables in the spices. You want a fragrant, slightly toasty smell.
  • Add rice and liquids: Stir in the rinsed rice, soy sauce, and vegetable broth. If you’re adding chickpeas, add them now. Scrape the bottom of the pot to loosen any bits for extra flavor.
  • Simmer gently: Bring everything to a light boil. Give it one last stir, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes, or until most of the liquid is absorbed and the rice is tender.
  • Add quick-cooking veggies: Scatter the frozen peas (and spinach or kale, if using) over the top. Cover and let the steam soften them for 3–5 minutes more. Turn off the heat.
  • Finish and brighten: Squeeze in lemon juice or add rice vinegar. Fluff with a fork to mix the peas and greens evenly. Taste and adjust with more soy sauce, a pinch of salt, or a drizzle of sesame oil.
  • Garnish and serve: Top with chopped cilantro, parsley, or green onions. Add chili flakes if you like it spicy. Serve warm in bowls.