Vegetable & Herb Rice

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An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.

If you've been with me for a while, you know how much I love rice and how often I cook it! I will choose rice over pasta or potatoes 9 out of 10 times. Especially for side dishes!

I've been making this recipe (or various versions of it) for decades and it only just occurred to me to share it with you.

You see, the same way I can't not cook rice when I have pan drippings from any roasted meat, it's the first thing I think of when I have a few random veggies floating around that need to get eaten too.

I HATE wasting food. When I'm glancing in the fridge and pantry before making my weekly grocery list, there are always a handful of fresh vegetables sitting around that didn't get eaten.

A few stalks of celery, half a bag of carrots that have seen better days, that third bell pepper from the 3-pack that didn't get used... I'm sure your kitchen is the same.

A lot of folks will dice and freeze them (and sometimes I do too if they'll work in a stock) but most fresh vegetables are never the same after being frozen. The water in them expands when frozen, bursting the cells so they lose their structure and a ton of flavor.

So when I realized I had three of my favorite vegetables for this rice sitting in the fridge doing nothing but threatening to go bad, I decided to whip up a pot so I could share it with you.

This is my go-to when I have an "easy meat" for supper like grilled steak, baked fish or pork chops, shake-n-bake chicken, etc.

You can use just about any vegetable and/or herbs you'd like in this and can steer it in any flavor direction with herbs and spices. 

7 TIPS & SUGGESTIONS FOR VEGETABLE & HERB RICE

1. You can totally customize this recipe and use your favorite veggies - just aim for about 3-4 cups vegetables for this much rice.
2. If you're using leftover vegetables that have already been cooked (corn, butterbeans, peas, etc.) just drain then add them with the broth. 
3. Most fresh vegetables will be sauteed in Step 1 (mushrooms, onions, shallots, bell pepper, celery, carrots, etc.)
4. Cruciferous vegetables like broccoli and cauliflower are best when chopped then stirred in halfway through cooking the rice (after 10 minutes).
5. You can use vegetable, chicken or beef broth (whatever you like!).
6. Fresh cilantro, thyme and tarragon are great in this too!
7. Bullion can be substituted for broth BUT reduce salt to 1/2 teaspoon as bullion is typically saltier than broth.

WHAT TO SERVE WITH VEGETABLE & HERB RICE

Easy Balsamic Baked Pork Chops - Tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time. 

Crispy Chicken Fritters - A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. 

Baked Blackened Cod - A quick and easy recipe for baked cod seasoned with blackening spices – using a prepared blend or the included recipe – that’s ready in under 15 minutes! 

Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time. 

Easy Baked BBQ Chicken Legs - Perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce. 

Recipe for Vegetable & Herb Rice

Vegetable & Herb Rice

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.

Ingredients

• 1 cup diced red bell pepper
• 1 cup diced celery
• 1 cup diced carrots
• 1 medium onion, diced
• 6 tablespoons butter
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 1/2 cups extra long-grain rice
• 3 1/4 cups vegetable broth (or chicken)
• 1/3 cup minced fresh parsley

Instructions

1. Sauté vegetables in butter 5 minutes in a large skillet or wide saucepan (something wide with a fitted lid).
2. Add garlic, thyme, Italian seasoning, salt and rice then continue cooking and stirring 3-5 minutes or until rice just starts to brown.
3. Add broth then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 20 minutes or until rice is tender.
4. Stir with a fork 2-3 times the first 15 minutes of cooking, scraping the bottom of the pan, then don't open the lid or stir at all the last 5 minutes of cooking.
5. Stir in fresh parsley then serve.

Notes

• Use most any combination of vegetables so long as you have approximately 3-4 cups.
• Use your favorite herbs and spices. 
• If the lid doesn't have a tight fit and a lot of steam is escaping as the rice cooks, you may need to add 1/4 cup of water after 15 minutes. You want to see a little liquid on top of the rice before the last 5 minutes of undisturbed cooking.
• See article above for variation ideas, suggestions and recipe tips.

https://www.southyourmouth.com/2026/04/vegetable-herb-rice.html

Images and text © South Your Mouth LLC 2026

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