One-Pot Lemon Veggie Rice

ByRachael Ajmera, MS, RD Updated
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Simple ingredients can go a long way when they’re paired well. Made with fiber-rich chickpeas, colorful veggies, and a bright, lemony finish, this easy, one-pot lemon veggie rice is proof that healthy eating doesn’t require complex recipes or expensive ingredients.

This rice dish is my go-to when I’m short on time but still craving something comforting and nutritious. From start to finish, it comes together in around 30 minutes and uses just one pot for quicker clean-up. It’s also super easy to adapt: swap in your favorite greens, throw in some feta, or switch up the herbs based on whatever you have on hand. The possibilities are endless!

Why you’ll love this recipe

  • Just one pan required for minimal clean-up
  • Features a bright, fresh, lemony flavor
  • Uses simple pantry staples
  • Easy to customize
  • Perfect for meal prep and leftovers

What you’ll need

  • Olive oil – Used to sauté the garlic
  • Garlic – Brings bold, savory flavor to the base
  • Basmati rice – Creates the meal’s fluffy foundation
  • Lemons – Provide fresh citrus flavor
  • Vegetable broth – Adds extra flavor to the rice; can be swapped for water instead
  • Turmeric – Brightens up the rice
  • Chickpeas – Provides plant-based protein and fiber
  • Tomatoes – Deliver juicy burst of freshness
  • Red bell peppers – Add sweetness with a subtle crunch
  • Spinach – Boosts the nutritional profile
  • Artichoke hearts – Offers a tangy, Mediterranean-inspired flavor
  • Parsley – Brings an herby finish
  • One-Pot Lemon Veggie Rice
  • One-Pot Lemon Veggie Rice

Recipe tips

  • Experiment with other herbs like dill or cilantro to switch up the flavor.
  • Rinse the rice before cooking for a fluffier final product.
  • Add a squeeze of lemon at the end for a tangier taste.

How to make this recipe

  1. Heat olive oil in a large pan over medium heat.
  2. Add garlic and cook 2-3 minutes until fragrant.
  3. Stir in rice and toast for 30 seconds.
  4. Add lemon juice and vegetable broth and stir to combine.
  5. Mix in chickpeas and turmeric.
  6. Cover, lower the heat, and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  7. Stir in remaining vegetables and cook until spinach is just wilted. Serve hot.

FAQ

Yes — long-grain or jasmine would also work, but you may need to adjust the cooking time and liquid ratio accordingly.

Sure! Cannellini or navy beans would also work well in this recipe.

If stored in an airtight container, this lemon veggie rice lasts 3-4 days and reheats well in a pan or microwave.

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One-Pot Lemon Veggie Rice
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One-Pot Lemon Veggie Rice

Bright and zesty lemon veggie rice, cooked in one pot for an easy, flavor-packed weeknight dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup basmati rice
  • 2 lemons juiced
  • 1.5 cups vegetable broth
  • 1 tsp turmeric
  • 1 15-oz can chickpeas
  • 1/2 cup tomatoes diced
  • 1/2 cup red bell pepper diced
  • 1 cup spinach chopped
  • 1/3 cup artichoke hearts chopped
  • 1/4 cup parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Heat olive oil in a large pan over medium heat.
  • Add garlic and cook 2-3 minutes until fragrant.
  • Stir in rice and toast for 30 seconds.
  • Add lemon juice and vegetable broth and stir to combine.
  • Mix in chickpeas and turmeric.
  • Cover, lower the heat, and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  • Stir in remaining vegetables and cook until spinach is just wilted. Serve hot.

Video

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