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Rice Vegetable Medley

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


  • 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


  • 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.
Nutrition Facts
3/4 cup: 167 calories, 1g fat (0 saturated fat), 0 cholesterol, 307mg sodium, 37g carbohydrate (1g sugars, 2g fiber), 4g protein.

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Average Rating:
  • lbroadh2o
    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.

  • scheuffele
    Feb 9, 2013

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

  • cklayum
    Dec 30, 2010


  • migz
    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!