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Garden Vegetable Rice Pilaf is is sharing a black bowl with green, red and orange vegetables. Sprinkled with fresh parsley and photographed centered from overhead.
4.67 from 6 votes

Garden Vegetable Rice Pilaf

Garden Vegetable Rice Pilaf is a one pot meal with everybody’s favorite vegetables. 
Course Main Course
Cuisine Pilaf, Rice
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 235kcal
Author Ginny McMeans


  • 1 cup rice
  • 1 cup vegetable broth
  • 1 ½ cups 2 carrots, measurement is 'about'
  • 15 ounces can diced tomatoes with the liquid
  • 1 cup zucchini cut into discs - about one medium zucchini
  • ½ cup onion, diced
  • ¾ cup small green bell pepper, chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper


  • Heat about 3 tablespoons of water in a skillet that has a tight fitting lid.  
  • Add the zucchini and quickly saute for about 3-4 minutes.  Remove the zucchini and set aside.
  • Add the onion and bell pepper to the skillet and saute about 10 minutes.
  • Add the tomatoes with it's liquid, broth, uncooked rice, carrots, basil, rosemary, salt and pepper.
  • Bring to a boil and then cover.  Lower the heat and simmer 20 minutes.
  • The liquid should be absorbed by almost this time.
  • Right before serving - add the zucchini and toss.


Serving: 1Serving | Calories: 235kcal | Carbohydrates: 50g | Protein: 6g | Fat: 1g | Sodium: 649mg | Potassium: 616mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8310IU | Vitamin C: 42.2mg | Calcium: 77mg | Iron: 2mg