Vegetable Rice Recipe – Easy One-Pot Pilaf with Carrots & Peppers

Last Updated on 2 months by Neha Deshmukh

Vegetable Rice Recipe – Easy One-Pot Pilaf with Carrots & Peppers

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful meal that doesn’t require a ton of fuss. This vegetable rice pilaf is exactly that. I first stumbled upon a version of this when I was a student, and it’s been a weeknight staple ever since. It’s vibrant, packed with veggies, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal in one pot! Seriously, less cleanup is a huge win in my book. The combination of tender rice, sweet carrots, and a little kick from the serrano peppers is just divine. Plus, it’s super versatile – feel free to swap in your favorite veggies.

Ingredients

Here’s what you’ll need to make this delicious vegetable rice:

• 2 tablespoons olive oil
• 0.5 cup finely chopped onions
• 0.5 teaspoon finely chopped garlic
• 1 cup long-grained rice
• 0.25-0.33 cup finely chopped carrots
• 0.25-0.33 cup finely chopped red bell peppers
• 0.25-0.33 cup green peas
• 1 teaspoon chopped serrano peppers (adjust to your spice preference!)
• 1 teaspoon finely chopped celery
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 1 cup tomato purée
• 1.75-2 cups vegetable stock
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Olive Oil Varieties & Their Impact

I usually use extra virgin olive oil for its flavour, but a light olive oil works just as well if you prefer a more neutral taste. About 30ml of olive oil is perfect.

The Importance of Long-Grained Rice

Long-grained rice is key here. It stays fluffy and separate, which is what we want in a pilaf. Basmati or Jasmine rice can also work, but you might need to adjust the liquid slightly.

Regional Variations in Vegetable Stock

Vegetable stock flavours vary so much! I love using a homemade stock when I have the time, but a good quality store-bought one is perfectly fine. If you’re in India, you might find local vegetable stock blends with unique spice profiles – experiment and see what you like! Around 400-480ml of stock is ideal.

Spice Blend Spotlight: Cayenne & Cumin

Don’t be shy with the spices! Cayenne adds a lovely warmth, and cumin brings an earthy depth. You can adjust the amount of cayenne depending on how much heat you enjoy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your rice a good rinse under cold water until the water runs clear. This helps remove excess starch and keeps the rice from getting sticky. Set it aside to drain.
2. Heat the olive oil in a large pan or pot over medium heat. Add the chopped onions and garlic and sauté for about a minute, until they become fragrant and slightly softened.
3. Now, add the rinsed rice to the pan and toast it for a few minutes, stirring constantly, until it’s lightly browned. This step adds a nutty flavour to the pilaf.
4. Toss in the carrots, bell peppers, green peas, serrano peppers, and celery. Sauté for another 2-3 minutes, letting the veggies soften slightly.
5. Sprinkle in the cayenne pepper, cumin, and salt. Give everything a good stir to coat the vegetables and rice with the spices.
6. Pour in the tomato purée and vegetable stock. Bring the mixture to a simmer, then reduce the heat to low.
7. Cover the pan and cook for 20-22 minutes, or until the rice is tender and all the liquid has been absorbed. Resist the urge to lift the lid during cooking!
8. Once cooked, fluff the rice with a fork and serve hot.

Expert Tips

• Don’t overstir: Stirring too much can release starch and make the rice sticky.
• Low and slow: Cooking on low heat ensures the rice cooks evenly and doesn’t burn.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

• Add some protein: Throw in some chickpeas, lentils, or cooked chicken for a heartier meal. My friend, Priya, loves adding paneer!
• Different veggies: Feel free to swap in other vegetables like mushrooms, broccoli, or zucchini.
• Coconut milk twist: Replace half of the vegetable stock with coconut milk for a richer, creamier pilaf.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your vegetable stock is vegan-friendly.

Gluten-Free Confirmation

Yes, this recipe is gluten-free!

Adjusting the Spice Level

Love a fiery kick? Add more serrano peppers or a pinch of chili flakes. Prefer a milder flavour? Reduce the amount of cayenne pepper or omit the serrano peppers altogether.

Festival Adaptations (Navratri/Vrat Friendly?)

This recipe can be adapted for Navratri or Vrat fasting, but you’ll need to make a few substitutions. Avoid onions and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This vegetable rice pilaf is delicious on its own, but it also pairs well with:

• A simple salad
• Quesadillas
• Raita (yogurt dip)
• A side of dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice works best for this pilaf?

Long-grained rice is ideal, as it stays fluffy and separate. Basmati or Jasmine rice can also be used, but you may need to adjust the liquid.

Can I use pre-cut vegetables to save time?

Absolutely! Pre-cut veggies are a lifesaver on busy weeknights.

Is it possible to make this recipe spicier?

Yes, definitely! Add more serrano peppers, a pinch of chili flakes, or a dash of hot sauce.

Can I substitute vegetable stock with water? What adjustments should I make?

You can use water, but the pilaf won’t have as much flavour. Add an extra teaspoon of salt and consider adding a bouillon cube or some extra spices to compensate.

How can I prevent the rice from sticking to the bottom of the pan?

Make sure you’re using a good quality non-stick pan and cooking on low heat. Don’t stir too much!

What are some good protein additions to make this a complete meal?

Chickpeas, lentils, cooked chicken, paneer, or tofu all work wonderfully.