Herb Roasted Veggie Rice Skillet

Name: Herb Roasted Veggie Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup broccoli florets; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Everyday Healthy Meals Recipes

I absolutely love creating quick and nourishing meals, and this Herb Roasted Veggie Rice Skillet is one of my favorites. It’s perfect for busy weeknights when I need something satisfying yet colorful. The combination of fresh herbs and roasted vegetables elevates simple rice to a whole new level. With delightful textures and vibrant flavors, this dish comes together effortlessly and can easily be customized based on what’s in my fridge. Plus, it makes for amazing leftovers that taste even better the next day!

Created by

Jessica Brown

Last updated on 2026-01-19T23:53:34.623Z

When experimenting with this Herb Roasted Veggie Rice Skillet, I realized how versatile it truly is. By roasting my favorite seasonal veggies, I not only enhanced their natural sweetness but also added a delightful texture contrast to the fluffy rice. Using fresh herbs like thyme and rosemary really rounds out the dish, making every bite refreshing and aromatic.

One tip I found helpful is to sauté the garlic and onion before adding rice to give it a deeper flavor. This way, you’ll have a rich base that complements the roasted vegetables wonderfully. Don’t hesitate to swap in any veggies you have on hand, as they all add their unique flair!

Why You'll Love This Recipe
Colorful variety of roasted vegetables for a nutrient boost
Fragrant herbs make the dish aromatic and inviting
Easy one-skillet meal that simplifies clean-up

Ingredient Highlights

The core of this Herb Roasted Veggie Rice Skillet lies in its vibrant vegetables, each contributing unique flavors and textures. Red bell pepper adds a sweet crunch, while zucchini brings a tender, slightly creamy element. Broccoli florets not only provide a nutritional punch but also add lovely green color. Together, these veggies not only beautify the dish but enhance its nutritional profile, making it a wholesome meal for any day of the week.

Using fresh herbs like thyme and rosemary brings a fragrant aroma that lifts the dish to new heights. Fresh herbs impart flavor far superior to dried ones. If you have access to fresh thyme or rosemary, I highly recommend using them. If you're in a pinch, dried herbs will still work, but the ratios will be different—typically about a third of the amount in fresh versions.

Tips for Perfect Rice

To achieve perfectly fluffy jasmine rice, rinsing it beforehand is essential. This step removes excess starch, which can make the rice gummy. After rinsing, cook the rice in vegetable broth instead of water for added flavor depth. This small tweak can elevate the overall taste of the dish without adding much time to preparation. Keep an eye on it during the last few minutes—once you see small holes forming on the surface of the rice, it's nearly ready to be removed from the heat.

If you find that your broth has boiled off too quickly, simply add a couple tablespoons of water before covering it again. Remember, the goal is for it to absorb all the liquid slowly without burning or sticking to the bottom of the pot. A tight-fitting lid is crucial here to maintain steam.

Ingredients

For the Skillet

1 cup jasmine rice
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, sliced
1 cup broccoli florets
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

In a large bowl, mix the diced bell pepper, zucchini, broccoli, onion, and garlic. Drizzle with olive oil, and sprinkle with thyme, rosemary, salt, and pepper, tossing to coat.

Roast the Vegetables

Spread the seasoned vegetables evenly on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.

Cook the Rice

While the vegetables are roasting, rinse the jasmine rice under cold water. In a medium pot, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until rice is fluffy and liquid is absorbed.

Combine and Serve

Once both the rice and vegetables are done, combine them in a large skillet, mixing gently to incorporate. Adjust seasoning if necessary, and serve warm.

Pro Tips

For an extra kick, consider adding a splash of lemon juice before serving. You can also throw in some cooked beans or chickpeas for added protein.

Make-Ahead and Storage

This Herb Roasted Veggie Rice Skillet is a fantastic make-ahead option. You can roast the vegetables in advance and store them in an airtight container in the fridge for up to three days. Just reheat them in a skillet with a splash of vegetable broth or water to bring back their moisture before mixing with fresh cooked rice. The leftovers taste even better as the flavors meld together over time.

If you're preparing this dish in large batches, consider freezing portions in freezer-safe containers. When you're ready to enjoy, thaw overnight in the fridge, then reheat on the stove or in the microwave until heated through. The texture will remain mostly intact, provided you don’t overcook during reheating!

Serving Suggestions

Serving this Herb Roasted Veggie Rice Skillet is flexible and can be customized based on your tastes. I love topping mine with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess that complements the dish beautifully. A squeeze of lemon juice just before serving brightens the flavors and adds a zesty touch.

For a complete meal, consider pairing it with a side salad or some crusty bread to soak up any leftover rice. This dish also works great as a base for protein, such as grilled chicken or chickpeas, allowing you to tailor it to your dietary needs.

Questions About Recipes

→ Can I use brown rice instead of jasmine rice?

Yes, but keep in mind that brown rice will require a longer cooking time and more liquid.

→ Can this recipe be made in advance?

Absolutely! You can prep the veggies and rice separately and store them in the fridge for up to three days.

→ What other vegetables can I use?

Feel free to use any seasonal vegetables like carrots, squash, or spinach for a different flavor profile.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free vegetable broth, this recipe is gluten-free.