Mom's Garden Vegetable Rice

A simple homemade rice side dish made with fresh vegetables and pantry staples.  

This is one of those simple side dishes that proves you don't need a boxed rice mix to make something delicious. With just a handful of pantry staples and fresh vegetables, you can have a flavorful homemade side dish that goes with almost any meal.

Mom rarely relied on prepackaged rice mixes. She believed that homemade meals made from simple ingredients were often healthier and tasted better. Of course, there were times when she used convenience foods if she wasn't feeling well or needed to get supper on the table quickly, but most days she preferred cooking from scratch.

As I grow older, I find myself thinking about my mom more and more. I miss her cooking, but even more, I miss the time we shared together. Looking back, I realize just how much she sacrificed for our family—caring for my brother and me, my dad, and even her own father. As a child, I didn't fully understand everything she did. It wasn't until I became a parent myself that I began to appreciate the countless little things that often go unnoticed. I realized how much love was poured into the meals she cooked and the care she gave every day.

If there's one thing this recipe reminds me of, it's to cherish the people you love while they're here.  If you're fortunate enough to still have your loved ones with you, cherish the time you have together. Those everyday meals around the table often become some of our most treasured memories. 

Ingredients:

2 1/2 c.  chicken broth
1 c. long grain rice
2/3 c. carrots, cut into thin round slices
1-1/2 c. red bell pepper, thin julienne cut
2 Tbs. butter 
1 1/2 c. small broccoli florettes
1 Tbs. parsley 
Salt and pepper to taste

Directions:

In a medium saucepan, bring the chicken broth to a boil over medium-high heat.

Stir in the rice, and carrots.  If you prefer softer, sweeter peppers, add the red bell pepper now as well. Return to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. 

Stir in the butter and broccoli florets. If you waited to add the peppers, stir them in now. Cover and cook for another 5 to 8 minutes, or until the broccoli is crisp-tender, the vegetables are cooked to your liking, and the rice is tender.

Remove from the heat and let stand for 5 minutes. Fluff with a fork, stir in the parsley, and season with salt and pepper to taste.

From Mom's Kitchen:

The original recipe had the vegetables added later, but Mom always added the carrots and peppers with the rice. They became tender, sweet, and flavored the broth as everything cooked together. That's the way I still make it today.

Tips for Best Success:

• Use low-sodium chicken broth if you want more control over the salt.
• Slice the vegetables into similar sizes so they cook evenly.
• Avoid lifting the lid while the rice is simmering.
• Let the rice rest before fluffing to help create a light, fluffy texture.
• Fresh parsley adds a bright finish if you have it on hand.

Variations and Substitutions:

• Use vegetable broth instead of chicken broth.
• Try mushrooms, peas, corn, zucchini, or green beans.
• Stir in cooked chicken, turkey, ham, or shrimp for a complete meal.
• Increase the cooking time and broth according to the package directions.
• Stir in ½ cup shredded cheddar or Parmesan cheese just before serving.

Serving Suggestions:

This vegetable rice pairs well with:

• Roast chicken
• Pork chops
• Meatloaf
• Baked ham
• Grilled steak
• Fried chicken
• Fish
• Salisbury steak

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Add a tablespoon or two of broth or water before reheating to keep the rice moist.

Frequently Asked Questions:

Can I use frozen broccoli?
Yes. Add it during the last 5 to 7 minutes of cooking.

Can I use brown rice?
Yes, but you'll need to increase both the liquid and cooking time.

Can I make this ahead of time?
Absolutely. It reheats well for lunches or quick dinners.

Can I add cheese?
Yes. Stir in shredded cheddar, Monterey Jack, or Parmesan after cooking.

Can I make this in one pot?
Yes. Everything cooks together in the same saucepan.