Easy Vegtable Rice


Vegetable Rice
Rice cooked with dehydrated vegetables.

Easy Vegetable Rice


⅓ cup dehydrated mixed vegetables

2 sundried tomatoes, cut into small pieces

½ white rice

2½ cup water


Combine vegetables, tomatoes rice and water in a rice cooker.  Cook on white rice setting until done.


4 servings, 120 calories per serving

Hack:  This recipe can be cooked on the stovetop in a saucepan.  Bring to a boil, turn heat to low, cover and simmer for 20-30 minutes or until all water is absorbed.

Hack:  Fresh, chopped vegetables can be substituted for dehydrated vegetables.  Simply add 1 cup of your choice of fresh vegetables and one chopped tomato.  Reduce water by 1 cup.

Hack:  Leftovers can be used to make fried rice or rice omelette.

Hack:  Leftover rice can be refrigerated for up to 5 days or frozen for up to 2 months.   Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.


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4 Replies to “Easy Vegtable Rice”

  1. Super simple and healthy! Love it!!! I will definitely incorporate this from your review on Using Dehydrated Vegetables. I’ve been looking for a rice cooker have any in mind that you would recommend for perfect rice? I struggle with cooking rice on the stove. Could the dehydrated vegetables be cooked with the rice in a rice cooker?


    1. This is the exact rice cooker I use and it does everything I want it to do for a very reasonable price!  And I do add the dehydrated vegetables with the rice and water in this recipe.  I have increased the amount of water normally used for rice to compensate for the hydration of the vegetables.  

  2. On some occasions, I like combining all together in a rice cooker. But on other occasions, I like to cook diced vegetables separately and add them to the rice just before serving. And I do this because rice typically takes about 20 minutes. And carrots take about 10, peas about 3 or 4, beans about 5.

    1. I like meals that I can cook in the rice cooker when I’m feeling lazy but I get what you’re saying about the vegetables cooking faster than the rice.  Since dehydrated vegetables take more time to hydrate and cook, throwing them in with the rice is a perfect solution, although it’s important to know that more water is required when cooking them from their dried state.

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