Making this Garlic Butter Veggie Rice Skillet recipe is straightforward, but what I love in the final dish is the buttery aroma that fills the kitchen and the way the vegetables stay tender yet crisp. It’s comforting and bright at the same time, and it’s so satisfying to serve a colorful, home-cooked dish with minimal effort.

 It’s a one-pan meal full of flavor, easy to prepare, and packed with tender vegetables coated in rich, garlicky butter. Perfect for weeknight dinners, meal prep, or even a cozy lunch, this recipe brings together the comforting texture of rice with the fresh crunch of vegetables.

I have always enjoyed meals that are quick to make yet feel like a treat. I use unsalted butter to control the richness, olive oil for a light flavor, and fresh vegetables for a pop of color. Always remember to toast the rice slightly in the butter first—it makes a huge difference in flavor and keeps the grains fluffy.

You can serve this rice skillet on its own as a wholesome vegetarian meal, some grated Parmesan or vegan cheese on top, also with a side of roasted chicken or pan-seared fish. It’s flexible, hearty, and perfect for sharing around the table.

Its Perfect For:

• Quick weeknight dinners when time is short
• Cozy lunches that feel homemade and fresh
• Family meals where everyone loves veggies
• Meal prep for the week ahead
• Adding a flavorful side to chicken, fish, or tofu

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cups vegetable broth
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• Fresh parsley, chopped, for garnish

Kitchen Equipment You’ll Need

• Large skillet with lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board
• Small bowl for mixing spices or optional ingredients

How to Serve Garlic Butter Veggie Rice Skillet

Step 1

Prep the rice and veggies: Start by measuring out your rice and rinsing it briefly under cold water. This helps remove excess starch for fluffier rice. Chop your onion and garlic finely, and cut your broccoli into bite-sized florets. Dice the carrots so they cook evenly. Keep your frozen peas ready—they’ll go in later to keep their bright color.

Step 2

Sauté the aromatics: Heat the butter and olive oil together in a large skillet over medium heat. Once melted and shimmering, add the chopped onion. Sauté for 3–4 minutes until the onion becomes translucent and slightly golden. Add the minced garlic and cook for another 1–2 minutes, stirring constantly, until fragrant. This step infuses the butter with a rich garlic flavor that will coat every grain of rice.

Step 3

Cook the rice: Add the rinsed rice to the skillet, stirring well to coat every grain in the garlic butter mixture. Let it toast for 1–2 minutes, stirring occasionally, until the rice starts to smell nutty and golden. This step adds depth of flavor and prevents the rice from becoming mushy.

Step 4

Add the veggies and broth: Pour in the vegetable broth, and add the broccoli, carrots, salt, black pepper, and smoked paprika (if using). Stir everything gently to combine. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15–18 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 5

Finish with peas and garnish: Once the rice is tender, stir in the frozen peas and cover again for 2–3 minutes. The residual heat will cook the peas perfectly while keeping them bright and crisp. Remove the skillet from heat and fluff the rice gently with a fork. Sprinkle chopped parsley on top for a fresh, colorful finish. Serve directly from the skillet for a cozy, family-style presentation.

Tips For Best Garlic Butter Veggie Rice Skillet

• Rinse your rice before cooking to remove excess starch. This keeps the rice fluffy and prevents it from sticking together.
• Toast the rice in butter and olive oil for 1–2 minutes. It adds a nutty flavor that makes the dish extra cozy.
• Chop veggies evenly so they cook at the same time. Uniform pieces prevent some from being undercooked or mushy.
• Simmer with the lid on to trap steam. This ensures the rice cooks evenly and absorbs all the flavors.
• Add frozen peas last to keep them bright green and slightly crisp. Overcooking can make them mushy.
• Season gradually and taste as you go. Sometimes a pinch of salt at the end lifts the flavors beautifully.
• Fluff the rice gently before serving. Stirring too vigorously can break the grains and make it sticky.

Optional Ingredients

• Bell peppers for sweetness and color
• Zucchini for extra texture
• Mushrooms for umami richness
• Spinach or kale for leafy greens
• Soy sauce for a light savory punch
• Lemon juice for brightness and a fresh finish

How to Serve Garlic Butter Veggie Rice Skillet?

I love serving this dish straight from the skillet, still warm and bubbling. It feels cozy, inviting, and perfect for family-style meals. Placing the skillet in the center of the table instantly makes everyone excited to dig in, and the aroma of garlic butter fills the kitchen, creating a comforting atmosphere.

I also like pairing it with protein, like pan-seared chicken, roasted shrimp, or crispy tofu. The rice and vegetables complement proteins beautifully, adding richness without being heavy. Sometimes I drizzle a little extra melted butter or a splash of olive oil over each portion to make it even more indulgent.

I often plate it individually for a more elegant presentation. A sprinkle of fresh parsley, a wedge of lemon, or even some grated Parmesan turns it into a meal that looks as good as it tastes. It’s great for weeknight dinners, cozy lunches, or even when you want a simple yet satisfying vegetarian main course.

Is Garlic Butter Veggie Rice Skillet Healthy?

Yes, it is! The rice provides energy and fiber when using whole-grain or brown varieties. The vegetables bring vitamins, minerals, and color, while the garlic butter adds flavor without overwhelming richness.

Using moderate amounts of butter and olive oil keeps the dish balanced. You can add extra protein or swap butter for plant-based options to make it lighter while still flavorful.

Variations and Substitutions

• Brown Rice Version: Replace white rice with brown rice. Cook longer and add a little extra broth. It’s nuttier and more filling.
• Cauliflower Rice: Swap rice for riced cauliflower for a low-carb option. Cook slightly less to keep it tender-crisp.
• Cheesy Skillet: Stir in shredded cheddar or Parmesan. The melted cheese creates a creamy, indulgent texture.
• Spicy Garlic Rice: Add red pepper flakes or a dash of hot sauce while cooking. It gives a gentle heat to the dish.
• Mediterranean Style: Mix in olives, sun-dried tomatoes, and feta cheese. The flavors are bright and tangy.
• Asian-Inspired: Add soy sauce, sesame oil, and a sprinkle of green onions. This gives a savory, umami flavor twist.
• Protein Boost: Add cooked chicken, shrimp, or tofu. It turns the rice skillet into a complete, hearty meal.
• Mushroom Lover’s: Sauté mushrooms separately and fold in at the end. Adds a deep earthy flavor and extra texture.

How to Store, How to Reheat

Store leftovers in an airtight container in the fridge for up to 3–4 days. Make sure the rice has cooled slightly before sealing to prevent moisture buildup. Vegetables retain their color and texture better when reheated gently.

To reheat, use a skillet over medium heat with a little butter or olive oil. Stir occasionally until warmed through, and sprinkle a few drops of water or broth if it feels dry. Avoid microwaving for long periods, as it can make the rice mushy.

Frequently Asked Questions About Garlic Butter Veggie Rice Skillet

Can I make this vegan? Yes! Simply replace the butter with plant-based butter or extra olive oil. The garlic flavor remains rich and aromatic, and the texture of the rice stays perfect. You won’t miss the butter at all, and it’s just as satisfying.

Can I use frozen vegetables? Absolutely! Frozen broccoli, peas, carrots, or a mixed vegetable medley works well. Add them towards the end of cooking to keep them bright, tender, and slightly crisp instead of overcooked.

Can I use leftover rice? Yes, leftover rice works beautifully, but reduce the cooking time slightly since it’s already cooked. Add a splash of broth or water to keep it moist, then stir in the vegetables and seasoning to reheat gently.

Can I add protein to make it a full meal? Definitely! Cook chicken, shrimp, or tofu separately and fold it into the rice at the end. The flavors blend nicely, and it turns the skillet into a hearty, satisfying dinner that’s perfect for family meals or meal prep.

Garlic Butter Veggie Rice Skillet Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

This Garlic Butter Veggie Rice Skillet recipe is simple, versatile, and full of flavor. The buttery garlic rice paired with colorful vegetables is comforting, healthy, and satisfying. It works perfectly as a vegetarian main dish, a side for proteins, or even a meal-prep favorite.

Ingredients

• 1 cup long-grain white rice

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup broccoli florets

• 1/2 cup diced carrots

• 1/2 cup frozen peas

• 2 cups vegetable broth

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon smoked paprika (optional)

• Fresh parsley, chopped, for garnish

Directions

• Prep the rice and veggies: Start by measuring out your rice and rinsing it briefly under cold water. This helps remove excess starch for fluffier rice. Chop your onion and garlic finely, and cut your broccoli into bite-sized florets. Dice the carrots so they cook evenly. Keep your frozen peas ready—they’ll go in later to keep their bright color.
• Sauté the aromatics: Heat the butter and olive oil together in a large skillet over medium heat. Once melted and shimmering, add the chopped onion. Sauté for 3–4 minutes until the onion becomes translucent and slightly golden. Add the minced garlic and cook for another 1–2 minutes, stirring constantly, until fragrant. This step infuses the butter with a rich garlic flavor that will coat every grain of rice.
• Cook the rice: Add the rinsed rice to the skillet, stirring well to coat every grain in the garlic butter mixture. Let it toast for 1–2 minutes, stirring occasionally, until the rice starts to smell nutty and golden. This step adds depth of flavor and prevents the rice from becoming mushy.
• Add the veggies and broth: Pour in the vegetable broth, and add the broccoli, carrots, salt, black pepper, and smoked paprika (if using). Stir everything gently to combine. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15–18 minutes, or until the rice is fully cooked and the liquid is absorbed.
• Finish with peas and garnish: Once the rice is tender, stir in the frozen peas and cover again for 2–3 minutes. The residual heat will cook the peas perfectly while keeping them bright and crisp. Remove the skillet from heat and fluff the rice gently with a fork. Sprinkle chopped parsley on top for a fresh, colorful finish. Serve directly from the skillet for a cozy, family-style presentation.