Vegetable Rice Recipe – Easy TVP & Cheese One-Pan Meal

Last Updated on 3 months by Neha Deshmukh

Vegetable Rice Recipe – Easy TVP & Cheese One-Pan Meal

Hey everyone! I’m so excited to share this super simple, comforting vegetable rice recipe with you. It’s a total lifesaver on busy weeknights, and honestly, it’s become a bit of a family favorite. I first made this when I was looking for a quick and easy way to get some extra veggies into our meals, and it’s been a go-to ever since! It’s packed with flavor, surprisingly filling, and totally customizable. Let’s get cooking!

Why You’ll Love This Recipe

This vegetable rice isn’t just easy – it’s really easy. It’s a one-pan wonder, meaning fewer dishes to wash (always a win!). It’s also a fantastic way to use up leftover rice and any veggies you have hanging around in the fridge. Plus, it’s a great source of protein thanks to the TVP (textured vegetable protein), making it a complete and satisfying meal. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tbsp Oil
• 1 small Onion, chopped
• 2-3 Garlic cloves, minced
• 1 small Green Pepper, chopped
• 2 cups Mixed Vegetables (frozen is perfectly fine!)
• 1 tsp Dried Italian seasoning
• 0.5-1 tsp Crushed Red Pepper flakes (adjust to your spice preference!)
• 0.5 cup TVP or soy granules
• 3 cups Cooked Rice (about 2 cups uncooked)
• 5-6 Cheese Slices (cheddar, mozzarella, or your favorite!)

Ingredient Notes

Let’s talk ingredients for a sec! A few little tips can make all the difference.

• TVP/Soy Granules: These are a fantastic source of plant-based protein. They soak up all the lovely flavors of the dish. If you’re not familiar with TVP, it’s made from soybeans and is a great meat substitute.
• Italian Seasoning: I love a good Italian seasoning blend for this recipe – it adds so much flavor with minimal effort. You can find pre-made blends, or easily make your own with a mix of oregano, basil, thyme, and rosemary.
• Rice Choices: Feel free to use your favorite type of rice! Basmati rice is lovely for its fragrance, but Sona Masoori or even long-grain rice work beautifully too. Just make sure it’s already cooked before you start. About 2 cups of uncooked rice will yield 3 cups cooked.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a large pan or skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 4-5 minutes, until the onions are softened and lightly browned.
2. Toss in the chopped green pepper and mixed vegetables. Sprinkle with Italian seasoning and crushed red pepper flakes. Cook for another 5-7 minutes, until the veggies are crisp-tender. You want them to still have a little bite!
3. Now, stir in the drained TVP or soy granules. Cook for a few minutes, stirring occasionally, until the edges are slightly crispy. Season with a little salt to taste.
4. Add the cooked rice to the pan and mix everything together really well. Make sure the rice is evenly coated with the veggies and seasoning. Give it a taste and adjust the seasoning if needed – maybe a little more salt, or a pinch more red pepper flakes?
5. Finally, arrange the cheese slices on top of the rice mixture. Cover the pan and cook on low heat for 2-3 minutes, or until the cheese is completely melted and gooey.
6. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, work in two batches to ensure the veggies cook evenly.
• For extra flavor, try using a flavored oil like garlic-infused oil.
• A splash of soy sauce or tamari can add a lovely umami depth to the dish.

Variations

This recipe is seriously adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the cheese slices for a vegan cheese alternative. Also, double-check that your Italian seasoning doesn’t contain any hidden animal products (some blends can!). My friend, Priya, swears by the Daiya mozzarella slices for this.
• Gluten-Free Adaptation: Most Italian seasoning blends are gluten-free, but it’s always a good idea to check the label just to be sure.
• Spice Level: If you’re not a fan of heat, reduce the amount of crushed red pepper flakes or omit them altogether. Or, if you like things really spicy, add a pinch of cayenne pepper!
• Quick Weeknight Meal: Use pre-cut vegetables to save even more time. Seriously, it’s a game-changer on busy evenings.

Serving Suggestions

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

• A simple side salad
• Raita (yogurt dip)
• A sprinkle of fresh cilantro

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

Let’s answer some common questions!

Can I use fresh vegetables instead of mixed frozen vegetables? Absolutely! Feel free to use whatever fresh veggies you have on hand – carrots, peas, beans, broccoli, you name it. You might need to adjust the cooking time slightly depending on the vegetables you choose.

What is TVP and can I substitute it with something else? TVP stands for textured vegetable protein. It’s a soy-based meat substitute. If you don’t have TVP, you can substitute it with crumbled paneer, cooked lentils, or even chickpeas.

Can this recipe be made ahead of time? You can definitely prep the veggies and cook the rice ahead of time. Then, when you’re ready to eat, just combine everything in the pan and melt the cheese.

What type of rice works best in this recipe? Any type of rice will work, but I find that Basmati or Sona Masoori rice adds a lovely fragrance and flavor.

How can I adjust the seasoning to make it more authentic to Indian flavors? Try adding a pinch of turmeric, cumin powder, or garam masala to the veggies while they’re cooking. A squeeze of lemon juice at the end can also brighten up the flavors.