Recipes

Effortless Rice Skillet

Need an easy dinner option that’s filling without being fussy? Try this effortless rice skillet! Bonus: it’s good for you!

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

If you need proof of how good it is, try this: this rice skillet was the first vegetarian meal I could get my meat-loving husband to eat. Now it hits the table every other week, and we never get tired of it!

Like every great last-minute meal, the ingredients can flex based on your pantry. It’s a great way to use up vegetables languishing in the fridge. Have cannellini beans instead of black? Go for it! Have no vegetables except the frozen mix? That can still work.

I also play around with the spices: you can adjust the seasoning to match whatever you’re in the mood for! I’ll list a couple variations below.

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

Effortless Rice Skillet

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 large or 3 small zucchini, cut into half moons
  • 1 red bell pepper, diced
  • 1 1/2 cups frozen corn
  • 1 can diced tomatoes*
  • 1 can black beans*
  • 2-3 cups uncooked rice (I use brown, but any variety works fine)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp Greek seasoning blend
  • Cheddar cheese to taste, shredded

Steps:

  1. Get the rice going in a rice cooker, then chop all vegetables as directed above. If you use brown rice, you may need to let that cook for 30-45 minutes before you start cooking the vegetables.
  2.  Heat 1 tbsp olive oil over medium-high heat. Add the onions and cook for two minutes, until translucent.
  3. Add the zucchini to the pan, stirring occasionally. After 2 more minutes, add the red bell pepper and corn. Add garlic powder and half the salt.
  4. Cook down for 5-7 minutes, until veggies are crisp-tender. Add the cooked rice to the pan, as well as the Greek season. Stir well, and add the other half of the salt to taste.
  5. Serve in bowls and top with shredded cheese!

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

Spice Variations

Try these combinations to switch things up! Replace Greek seasoning blend with: 

Italian:

  • 1/2 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp parsley

Mexican:

  • 1 tsp cumin
  • 1/2 chili powder
  • pinch cayenne

*= I always try to buy no salt added on these. I can add the salt myself, right? If you get the traditional (with salt) cans, adjust the salt to taste.

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

This rice skillet dish is hearty, easy, vegetarian, and a great way to use up those random vegetables in the fridge! | Teaspoon of Nose

This meal is everything you want in a weeknight dinner: easy, delicious, and makes plenty of leftovers. So next time you’re scrambling for what to make after work, try this rice skillet!

What’s your favorite way to mix up a meal? Change the sauce? Spice blend? Vegetables? Comment below to share!

All images copyright Teaspoon of Nose.

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