Brown Rice and Veggies

Ann Dunaway Teh & Lesley Baradel
Brown Rice and Mixed Veggies
Brown Rice and Mixed Veggies

Brown Rice and Veggies

Liven up brown or white rice by adding some frozen vegetables, seasonings and broth.
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Prep Time 5 mins
Cook Time 48 mins
Total Time 53 mins
Course Side Dishes
Cuisine American
Servings 6
Calories 136 kcal


  • 2 Tbsp extra-virgin olive oil
  • 2 cups brown rice, uncooked
  • 1 Tbsp garlic, minced (about 6 cloves)
  • 1 cup water
  • 1 32-oz carton chicken broth, unsalted
  • 1 12-oz bag frozen mixed vegetables
  • 1/2 tsp salt
  • 1/4 cup green onions thinly sliced


  • Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute, stirring constantly. Add garlic and sauté for 2 minutes.
  • Stir in water, broth, vegetables and salt. Bring to a boil then cover and reduce heat. Cook over medium-low heat for 45 minutes or until liquid is absorbed. Fluff with a fork and top with green onions before serving.


Chef’s Tips:
  • If you are really short on time, you could use a fast cooking brown rice, steam in the bag vegetables and mix them together.
  • If this recipe makes more than your family can eat, freeze it. To defrost, put the rice in a bowl, add a splash of water, and defrost in the microwave for about 2 minutes.
Make Ahead: This dish can easily be made ahead of time and used throughout the week.


Calories: 136kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 23mgFiber: 2gSugar: 2gVitamin A: 7IU
Keyword brown rice, frozen vegetables
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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