Rice Vegetable Medley Recipe
Rice Vegetable Medley Recipe photo by Taste of Home

Rice Vegetable Medley Recipe

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This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.—Coleen Martin, Brookfield, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 1 cup uncooked long grain rice
  • 2-1/4 cups water
  • 2 to 3 tablespoons onion or vegetable soup mix
  • 1/4 teaspoon salt
  • 2 cups frozen corn, peas or mixed vegetables

Nutritional Facts

1 serving (3/4 cup) equals 167 calories, 1 g fat (trace saturated fat), 0 cholesterol, 307 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. Yield: 4-6 servings.
Originally published as Vegetable Rice Medley in Quick Cooking May/June 1998, p7

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Reviewed Oct. 23, 2013

"This was simple and tasty. I used my own spices to create the onion soup mix to avoid preservatives. I also used California Blend mixed vegetables."

Reviewed Feb. 9, 2013

"I added a whole pkg of onion soup mix & put the pork cutlet juice on top when served"

Reviewed Dec. 30, 2010


Reviewed Mar. 28, 2009

"This is a favourite at our house. Just yesterday I was short on time to think of a side-dish and remembered this one. Both of my girls enjoy this and also their sleepover pals. You can of course vary the veggies.

This is really not much more work than instant rice but tastes way better!"

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