Garden Vegetable Rice

5 of 5
(8 ratings)
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A simple vegetable rice recipe flavored with chicken broth and thyme

  • 1 tablespoon Parkay® Original Spread-tub
  • 3/4 cup long-grain white rice, uncooked
  • 1/2 teaspoon minced garlic
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 cup frozen mixed vegetables
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  1. Melt Parkay in medium skillet over medium-high heat. Add rice and garlic; cook 3 minutes or until garlic is fragrant, stirring frequently.
  2. Add broth, vegetables, thyme and salt to skillet; bring to boil. Cover skillet, reduce heat to low and cook 18 minutes or until rice is tender.
Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 183 View complete nutrition information
Reviews (7)

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Overall Rating

Michelle Herrera February 13, 2016

This recipe was so quick and easy and the rice with the veggies mixed in turned out so delicious! I will always make this from now on. I rinsed my rice before starting for the first time and it made the rice really fluffy and not sticky.

micherrera February 13, 2016

This rice was so easy to make and wonderfully delicious! I will make again and again!

itsteganyay June 26, 2014

I turned this tasty cheap meal into a vegetarian meal for my boyfriend and myself. I doubled the vegetables, adding things like fresh broccoli and frozen baby lima beans to the mix, and using thinly sliced fresh carrots instead of frozen, swapped the chicken broth for homemade vegetable stock and added half a bay leaf, occasionally some dried sage. The result is a delicious meal that I can have for lunches or dinners throughout the week. I personally prefer butter to margarine, but to each his own. Overall, it's not gourmet food or anything of the sort, but it costs next to nothing, tastes great, and takes only 25 minutes to prep cook and serve.

carebear July 20, 2012

My kids are very picky eaters when it comes to eating but they loved the Garden veg rice. I served it with Chicken. It was a hit in my household and very easy to make.

palomo July 19, 2012

This recipe was simple and delicious. The flavors worked so well together. I made this because my sister and her fiance were coming for dinner, and he is diabetic. So I changed some of the ingredients: I used garden vegetable quinoa, I used a red pepper instead of a jalapeno, and unsalted peanuts. I just threw the quinoa and the rice in a rice cooker, then just chopped and mixed up the rest of the ingredients. Super easy and yummy.

Always on the Go July 19, 2012

This recipe is super easy and very tasty too. Even the pickiest of eaters really enjoyed it. It's a nice refreshing dish to serve on a really hot day in July. The chicken broth harmoniously blends all the flavors nicely. The broth also gives the dish some body as well. I would skip the salt because there is already salt in the broth, in the Parkay margarine and in the frozen vegetables especially if the vegetables have a light sauce in them already. The other thing I would change/add besides the salt is to throw in some of your favorite fresh herbs either from the garden or frozen as well as a touch of lemon or mint. On a very hot day, the fresh/frozen herbs will add some extra texture and color as well as some mellowness or zip-zang to this terrific Garden Vegetable Rice Dish. Now ENJOY!