Skillet Rice with Vegetables: an Easy, Fragrant One-Pan Dinner

This bright, satisfying rice with vegetables comes together in one skillet: minimal effort, maximum aroma and flavor. Carrots and sweet bell pepper bring gentle sweetness and juiciness, peas and corn add texture and color, and a little butter gives the dish a soft, rounded finish.

Ingredients

• Carrot — 1
• Red bell pepper — 1
• Rice — 2 cups
• Green peas — 1 cup
• Sweet corn — 1 cup
• Salt — to taste
• Vegetable oil — for sautéing
• Butter — 50 g (1.8 oz)
• Water — 2 cups

Step-by-step recipe

1. Prepare the vegetables: finely dice the carrot and red pepper. Heat the vegetable oil in a deep skillet and sauté the vegetables for 4–6 minutes, until softened.
2. Rinse the rice until the water runs clear. Add it to the vegetables, season with salt, add the butter, and pour in the water. Stir well.
3. Cover and cook over medium heat until the rice has absorbed part of the liquid.
4. Add the green peas and sweet corn, then fold them in gently.
5. Cover again and cook until the water has fully evaporated and the rice is tender. Stir once more before serving.

Serving and storage

Serve as a main dish or a side. It pairs beautifully with fresh herbs, a wedge of lemon, and a pinch of paprika. Store leftovers in the refrigerator for up to 2 days and reheat in a skillet with a couple of tablespoons of water and a lid.

Tips and variations

• Rice: long-grain rice or basmati works best if you want fluffier grains. Short-grain rice will give a softer, more tender texture.
• Vegetables: use frozen peas and corn straight from the freezer. If using canned corn, drain it well first.
• Spices: add a pinch of turmeric for a golden color, paprika for warmth, or a little dried garlic and onion for deeper flavor.
• Dairy-free: replace the butter with an extra tablespoon of vegetable oil or coconut oil.
• Broth: swap the water for hot vegetable broth for an even richer taste.

Nutritional value per serving

Calories	≈ 383 kcal
Protein	≈ 6.5 g
Fat	≈ 11 g
Carbohydrates	≈ 60 g
Fiber	≈ 2.3 g
Sugar	≈ 5 g
Sodium	≈ 350 mg

FAQ

Which rice is best for this dish?

Long-grain rice or basmati will give a fluffier result, while short-grain rice turns out softer and more tender. Choose based on the texture you prefer.

Can I use canned peas and corn?

Yes. Be sure to drain them well. If you are using frozen vegetables, you can add them straight from the freezer.

What if the water has evaporated but the rice is still firm?

Add 2–3 tbsp of hot water, cover again, and cook over the lowest heat until tender.