Family Weeknight Rice with Frozen Peas and Carrots
A simple, satisfying rice side dish that comes together in about 20 minutes. White rice cooks with chicken or vegetable broth, then frozen peas and carrots are stirred in at the end for a colorful, budget-friendly complement to any weeknight meal. Butter and salt season it perfectly—no fancy ingredients needed.
- Prep
- 5 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 28 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Measure out the rice ahead of time so it's ready to go
- Have the broth measured and within reach of the stove
- Keep the frozen peas and carrots in the freezer until you need them
Toast the rice
- Melt 1 tablespoon (14 g) of the butter in a 2-quart (2 L) saucepan over medium heat.
- Add the rice and stir constantly for 2–3 minutes, until it turns translucent around the edges and smells slightly nutty.
- This step helps the rice cook evenly and prevents mushiness.
+ Show details− Hide details
Ready when: rice is translucent at the edges and has a toasted aroma
Tip: Stir constantly to prevent sticking or burning; the rice should coat with butter but not brown.
Add broth and salt
- Pour in the broth and add the salt.
- Stir once to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover the saucepan with a lid and simmer for 15 minutes without lifting the lid.
+ Show details− Hide details
Ready when: liquid is absorbed and rice is tender
Tip: Resist the urge to lift the lid—steam escaping will dry out the rice.
Stir in frozen vegetables
- Remove the saucepan from the heat.
- Gently fold in the frozen peas and carrots along with the remaining 1 tablespoon (14 g) of butter using a fork.
- Do not stir vigorously—gentle folding keeps the rice grains intact.
- Cover the saucepan again and let it sit for 5 minutes.
+ Show details− Hide details
Ready when: peas and carrots are heated through and no longer frozen
Tip: The residual heat from the hot rice thaws and warms the vegetables perfectly; don't add them earlier or they'll turn mushy.
Fluff and season
- Use a fork to gently fluff the rice, breaking up any clumps.
- Taste a spoonful and season with additional salt and black pepper as needed.
- Transfer to a serving dish.
+ Show details− Hide details
Ready when: rice is fluffy and evenly seasoned
Tip: Fluffing with a fork, rather than stirring, keeps grains separate and prevents a mushy texture.
Good to know
Tips
- Toasting the rice before adding liquid is the secret to light, fluffy grains—don't skip this step.
- If the rice looks dry after 15 minutes but still feels hard, add 2–3 tablespoons of water, cover, and cook for another 2–3 minutes.
- Frozen vegetables work best because they're picked at peak ripeness and don't require thawing; adding them at the end prevents overcooking.
- For extra flavor, use low-sodium broth and taste before adding the salt so you don't overseason.
Storage & reheating
Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium-low heat with a splash of water or broth, stirring gently until warmed through, about 3–4 minutes. You can also reheat in the microwave in a covered bowl for 1–2 minutes, stirring halfway through.
Substitutions
- long-grain white rice → brown rice. Increase the cooking time to 25–30 minutes after bringing the broth to a boil, as brown rice takes longer to soften. Use the same amount of liquid.
- chicken or vegetable broth → water with a pinch more salt. If you don't have broth on hand, water works fine. Add an extra ¼ teaspoon of salt to compensate for the lack of seasoning in plain water.
- frozen peas → frozen corn or green beans. Swap in an equal amount of any frozen vegetable you have on hand. Different vegetables won't change the cooking time.
- unsalted butter → olive oil. Use the same amount of olive oil for a lighter, slightly different flavor profile. The cooking time and method remain unchanged.
