Colorful Vegetable Rice with Peas, Peppers, and Carrots

Vegetable rice is a simple way to turn everyday ingredients into a colorful and satisfying meal.
It offers steady energy while remaining light but filling.
Sweet peas and carrots bring natural sweetness while bell peppers add fresh flavor and vibrant color.
The vegetables cook together with fluffy rice and simple seasonings for an uncomplicated one-pot dish.
Fresh parsley adds a bright finish just before serving.
Perfect for a quick family dinner, meal prep, or as a flavorful side dish.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Colorful Vegetable Rice with Peas, Peppers, and Carrots

No ratings yet

Make this colorful vegetable rice in just 35 minutes with peas, peppers, carrots, and fresh parsley. A simple one-pot vegetarian dish perfect for busy weeknights, meal prep, or an easy family side.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 382

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1½ cups long-grain white rice
• 3 cups vegetable broth or water
• 1 cup green peas fresh or frozen
• 1 red bell pepper diced
• 1 medium carrot diced
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin optional
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley chopped

Get Recipe Ingredients

Equipment

Rice & More

$30.38

Buy Now

We earn a commission if you make a purchase, at no additional cost to you.

09/11/2026 07:30 am GMT

rice cooker

Cooking Instructions

 

1. Rinse the rice under cold water until the water runs mostly clear, then drain well.
2. Heat the olive oil in a medium pot over medium heat.
3. Add the onion and carrot and cook for 3-4 minutes until they begin to soften.
4. Add the diced bell pepper and cook for another 2 minutes.
5. Stir in the garlic, paprika, cumin if using, salt, and black pepper and cook for about 30 seconds.
6. Add the rice and stir for 1 minute to lightly coat the grains with the oil and seasonings.
7. Pour in the vegetable broth and bring to a boil.
8. Reduce the heat to low, cover, and simmer for about 15 minutes. Add the peas during the final 5 minutes of cooking.
9. Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
10. Transfer to a serving dish, top generously with fresh chopped parsley, and serve warm.

Nutrition

Calories: 382kcalCarbohydrates: 69gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 769mgPotassium: 353mgFiber: 5gSugar: 6gVitamin A: 4576IUVitamin C: 60mgCalcium: 52mgIron: 2mg

Notes

Rinsing the rice helps keep the finished grains light and fluffy.
Frozen peas can be added directly without thawing.
Use a combination of red, yellow, or green bell peppers for additional color.
Add chickpeas or tofu for extra plant-based protein.
Leftovers are excellent for lunch or meal prep and can be refrigerated for up to 3 days.

Tried this recipe?

Let us know how it was!