[RECIPE] Easy Rice with Mixed Veggies

As an Arab American married to a Pakistani American, rice runs deep within our families. Many dishes consist of making a source of protein and serving it over rice.

I love me some rice but I also love me some vegetables. Adding vegetables to rice increases its nutrient density by providing added fiber, vitamins, and minerals.

This recipe is incredibly easy and adds about 5 minutes to regular rice. I just use the frozen veggie mix that includes peas, corn, carrots, and green beans. I typically use jasmine or basmati rice and the recipe is the same for both of them.

I used to fear making rice because I felt like it was too finicky but this recipe is quite fool proof. Leaving the rice covered with a towel at the end allows it to finish all necessary cooking without too much heat.

The recipe makes four servings.


  • 1 tablespoon canola oil
  • 2-3 cups of frozen veggies (it’s really up to you, 3 cups roughly creates a 1 to 1 ratio of rice to veggies)
  • 15 ounces water (just a little bit less than 2 cups)
  • 1 cup jasmine or basmati rice
  • 1/2 teaspoon of salt, 1/8 teaspoon pepper


  1. Heat oil on medium high heat in medium saucepan
  2. Add veggies and stir frequently for 2 minutes
  3. Add water allow to come to a boil
  4. Add rice, salt, and pepper and stir in
  5. Cover and allow to come to a boil again, keep on medium high heat for 2 minutes
  6. Decrease heat to low and set timer for 14 minutes while covered
  7. After 14 minutes turn off heat and cover pot with a towel until serving time

Sahtain all! I hope you guys and gals like it!


PS. Topping with toasted pine nuts takes this dish to another level!


About me

Dua genuinely believes that our relationship with food should not be complicated. She likes to focus on eating in moderation and listening to your body but this, of course, will be different from person to person and body to body.



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