This comforting one-pot dish brings together fluffy rice, colorful vegetables, and melted cheddar cheese for a quick, satisfying meal. It’s perfect for busy days when you want something warm, filling, and homemade without a sink full of dishes.
Why You’ll Love This Recipe
It comes together in just 15 minutes from start to finish, making it ideal for weeknight dinners or quick lunches. Everything cooks in a single pot, so cleanup is minimal. The combination of tender rice, savory chicken stock, and creamy melted cheese makes it appealing to both kids and adults, and frozen vegetables mean you can make it any time without extra prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ tablespoons vegetable oil or canola oil
½ teaspoon fine sea salt
1 cup extra-long grain white rice (15-minute rice)
2 cups frozen mixed vegetables
3 cups chicken stock
1 ½ cups shredded Cheddar cheese
Directions
Heat the oil in a medium saucepan over medium-high heat.
Add the salt, rice, frozen mixed vegetables, and chicken stock to the pan.
Bring the mixture to a boil and let it boil for 1 minute.
Reduce the heat to low, cover the pan, and simmer for about 10 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the pan from heat, add the shredded Cheddar cheese, and stir until the cheese is completely melted and evenly distributed.
Serve immediately while hot and creamy.
Servings and timing
This recipe makes 4 servings.
Prep time is approximately 5 minutes.
Cook time is about 10 minutes.
Total time needed is 15 minutes.
Variations
You can stir in cooked shredded chicken for extra protein and a heartier meal.
Swap Cheddar cheese for mozzarella or a mild Colby-style cheese for a different flavor.
Add a pinch of garlic powder or onion powder for more depth.
For a slightly spicy version, mix in a small amount of crushed red pepper or mild chili powder.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat with a splash of water or chicken stock to loosen the rice. You can also reheat in the microwave, covered, stirring halfway through for even heating.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well, but chop them into small pieces and expect a slightly longer cooking time.
What type of rice works best for this recipe?
Extra-long grain 15-minute rice is ideal because it cooks quickly and evenly in one pot.
Can I make this dish dairy-free?
You can omit the cheese or use a dairy-free cheese alternative, though the texture and flavor will change.
Is this recipe suitable as a main dish?
Yes, it can be served as a main meal or as a hearty side dish alongside grilled or roasted proteins.
Can I use water instead of chicken stock?
Water can be used, but chicken stock adds more flavor to the rice.
How do I prevent the rice from sticking?
Make sure to keep the heat low during simmering and avoid stirring until the liquid is absorbed.
Can I add spices to customize the flavor?
Absolutely. Mild spices like paprika, black pepper, or garlic powder work very well.
What kind of cheese melts best here?
Shredded Cheddar melts smoothly and gives a rich flavor, but other good melting cheeses also work.
Can this recipe be doubled?
Yes, simply double all ingredients and use a larger pot, adding a few extra minutes if needed.
Is this recipe kid-friendly?
Yes, the mild cheesy flavor and soft texture make it appealing to most children.
Conclusion
One Pot Easy Cheesy Vegetables and Rice is a simple, reliable recipe that delivers comfort and flavor with minimal effort. With pantry staples, frozen vegetables, and one pot, it’s an excellent go-to dish when time is short but you still want something homemade and satisfying.
A quick, one-pot meal combining tender rice, mixed vegetables, and melted cheddar cheese. Perfect for busy days when you want a comforting, homemade dish with minimal cleanup.
Ingredients
1 1/2 tablespoons vegetable oil or canola oil
1/2 teaspoon fine sea salt
1 cup extra-long grain white rice (15-minute rice)
2 cups frozen mixed vegetables
3 cups chicken stock
1 1/2 cups shredded Cheddar cheese
Instructions
Heat the oil in a medium saucepan over medium-high heat.
Add the salt, rice, frozen mixed vegetables, and chicken stock to the pan.
Bring to a boil and let boil for 1 minute.
Reduce heat to low, cover, and simmer for about 10 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat, add shredded Cheddar cheese, and stir until melted and evenly combined.
Serve immediately while hot and creamy.
Notes
Use chicken stock for added flavor, but water can be substituted in a pinch.
To add protein, stir in cooked shredded chicken or beans.
Fresh vegetables can be used but may require slightly longer cooking.
For more flavor, add garlic powder, onion powder, or paprika.
Use a non-stick pot to help prevent rice from sticking.
