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This one-pot lemon garlic veggie rice is a vibrant, flavorful dish perfect for a quick and wholesome meal. The mix of lemon zest and juice with fresh garlic and colorful vegetables makes it bright and satisfying, all cooked together simply in one pot for easy cleanup and maximum flavor.
I made this on a busy weeknight when I wanted something fresh and comforting without fuss. Now it’s become my go-to recipe for when I want vegetables and rice ready in one easy step.
Ingredients
- One cup long-grain white rice: for fluffy, separate grains that won’t get mushy
- Two cups vegetable broth: to add richness and allow the rice to cook perfectly
- One tablespoon olive oil: to gently sauté the aromatics and start building flavor
- Three cloves garlic: freshly minced for a punch of savory aroma
- One lemon zested and juiced: which brings a fresh and zesty brightness to the whole dish
- One onion diced finely: to create a sweet and soft flavor base
- Two bell peppers of any color chopped: adds sweetness and vibrant color
- One zucchini sliced: for tender texture and subtle mild flavor
- One cup peas: for a pop of sweetness and green color
- One tablespoon fresh parsley chopped: for a fresh herbal finish
- Salt and pepper to taste: to bring all the flavors together
Step-by-Step Instructions
- Sauté the Rice:
- Warm olive oil in a heavy pot over medium heat until it shimmers gently. Add the long-grain white rice and cook for about two to three minutes stirring frequently until the grains look translucent with a slight glow. This step helps keep the rice grains from sticking and gives a nicely toasted flavor.
- Cook the Aromatics:
- Add the diced onion and minced garlic to the pot with the rice. Cook for three minutes or until the onion is tender and fragrant. Then stir in the lemon zest and two tablespoons of lemon juice. Allow this to cook for one minute so the lemon flavor infuses the rice and aromatics deeply.
- Add the Vegetables:
- Add the chopped bell peppers, zucchini slices, and peas to the mixture. Stir together and let cook for two to three minutes, allowing the veggies to soften slightly and become vibrant without losing their fresh taste or crunch.
- Simmer the Rice:
- Pour in the vegetable broth, then season with salt and pepper. Increase the heat until the broth bubbles, then reduce heat to a simmer. Do not stir. Let the rice cook undisturbed for about 15 minutes until the liquid is absorbed and the rice is tender and fluffy.
- Finish and Serve:
- Remove the pot from heat and take off the lid. Use a fork to fluff the rice gently to separate the grains. Stir in the chopped fresh parsley for a burst of color and fresh herbal notes. Taste and adjust seasoning if needed.
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My favorite ingredient is definitely the lemon zest and juice. It transforms the dish from ordinary rice and veggies into something lively and unforgettable. I remember the first time I served it was at a family dinner. Everyone kept going back for seconds and complimented how fresh and bright the flavors were.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within three days. Reheat gently on the stovetop or microwave with a splash of water to bring back moisture.
Ingredient Substitutions
You can swap the long-grain white rice with brown rice for more fiber but add extra cooking time and liquid. Use chicken broth instead of vegetable broth if not strictly vegetarian. Swap peas with green beans or corn depending on what you have.
Serving Suggestions
Serve this lemon garlic veggie rice alongside grilled chicken or fish for a complete meal. It also pairs beautifully with a crisp green salad or roasted chickpeas for added protein and texture.
Cultural Context
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One-pot rice dishes have roots in many cultures for their convenience and comfort. This recipe draws inspiration from simple American weeknight cooking with a fresh twist from lemon and garlic, both classic flavor enhancers.
Frequently Asked Questions
- → What type of rice works best for this dish?
Long-grain white rice is ideal as it cooks up fluffy with separate grains, absorbing the flavors well.
- → Can I use other vegetables instead of bell peppers and zucchini?
Absolutely. Feel free to substitute with vegetables like broccoli, carrots, or green beans to suit your taste.
- → How do the lemon zest and juice enhance the dish?
Lemon zest and juice bring a bright, tangy freshness that balances the richness of the garlic and vegetable broth.
- → Is it necessary to sauté the garlic and onion before simmering?
Sautéing softens the aromatics and releases their flavors, creating a more fragrant and savory base for the rice.
- → Can this dish be made vegan?
Yes, using vegetable broth and olive oil keeps this meal fully plant-based and suitable for vegans.
- → What’s the best way to store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.