This five-ingredient Souper Rice is the kind of dish that rescues a weeknight: simple, comforting, and ready from pantry to plate in about 20 minutes. It’s rice cooked in flavorful broth with canned mixed vegetables and just a touch of garlic — perfect when you want something warm without a lot of fuss. If you collect easy family-friendly meal ideas, see this roundup of kid-friendly dinners for more inspiration.
Why you’ll love this dish
This recipe is pure kitchen practicality — minimal ingredients, minimal cleanup, and a result that feels homemade. It works as a side or a light main, and because it relies on shelf-stable and freezer-friendly staples, it’s ideal for pantry cooking.
“A weeknight staple: quick, comforting, and the kids eat it every time.” — a frequent user review
Reasons to make it now:
- Fast: about 15 minutes active cooking for long-grain white rice.
- Budget-friendly: rice + broth + canned veg go a long way.
- Pantry rescue: works even when you don’t have fresh produce.
- Kid-approved: familiar textures and mild flavors make it easy to serve to picky eaters.
Step-by-step overview
You’ll bring the broth to a boil, add rice and seasonings, pour in the canned vegetables, then simmer gently until the liquid is absorbed. The whole process is straightforward: measure, combine, cover, reduce heat, and wait. The key moments: using a tight-fitting lid and resisting the urge to stir while the rice cooks.
What you’ll need
- 1 cup long-grain white rice (see notes if using brown rice)
- 2 cups chicken or vegetable broth (use low-sodium if you’re watching salt)
- 1 can mixed vegetables (drained; peas, carrots, corn)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Substitutions and notes:
- For a vegan version, choose vegetable broth.
- If you prefer a fresher texture, use frozen mixed vegetables (add them in the last 2–3 minutes).
- If your rice is short-grain or parboiled, cooking times may vary slightly.
Step-by-step instructions
- In a medium pot, bring 2 cups of broth to a rolling boil over medium-high heat.
- Add 1 cup rice, 1 teaspoon garlic powder, and the drained can of mixed vegetables. Stir once to distribute.
- Season lightly with salt and a few grinds of black pepper. Remember the broth may already contain salt.
- Cover the pot with a tight-fitting lid and reduce heat to low so the liquid simmers gently.
- Cook for about 15 minutes without lifting the lid, or until the rice is tender and the broth is absorbed.
- Remove from heat and let it rest, covered, 3–5 minutes. Fluff with a fork and adjust seasoning. Serve warm.
Practical timing note: the 15-minute cook time applies to standard long-grain white rice. Brown rice will need more liquid (about 2 1/2 cups) and roughly 40–45 minutes of simmering.
Best ways to enjoy it
This Souper Rice is a versatile side that pairs well with grilled or pan-seared proteins, stir-fried vegetables, or a simple fried egg on top for a quick meal. Spoon it next to roasted chicken, or use it as a comforting base for a quick curry.
For a contrasting texture and another quick rice idea, try this air fryer fried rice when you want a crispier take on leftover rice.
Plating ideas:
- Serve in a shallow bowl with a drizzle of sesame oil and chopped scallions.
- Top with toasted nuts or seeds for crunch.
- Make it a one-bowl meal by stirring in shredded rotisserie chicken or canned beans.
Storage and reheating tips
- Cool: Refrigerate cooked rice within 2 hours of cooking.
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator.
- Reheat: Microwave covered (add a splash of water or broth) or reheat gently on the stove until it reaches 165°F (74°C). Stir occasionally to ensure even heating.
Safety note: Cooked rice can harbor bacteria if left at room temperature too long. Always refrigerate promptly and reheat thoroughly.
Helpful cooking tips
- Drain the canned vegetables to prevent the pot from becoming watery; canned veg add flavor but also extra liquid.
- Use a measured cup and a good-fitting lid — those two things make the rice cook predictably.
- Don’t stir while it’s simmering. Lifting the lid or stirring releases steam and can affect the texture.
- If the rice seems undercooked but liquid is gone, add 2–4 tablespoons of hot broth or water, cover, and let sit off heat for 5 minutes.
- For deeper flavor, sauté 1 tablespoon butter or oil with the rice for a minute before adding broth.
Creative twists
- Protein boost: Stir in cooked shredded chicken, crumbled tofu, or chickpeas before serving.
- Spice it up: Add 1/2 teaspoon smoked paprika or a pinch of cayenne for warmth.
- Herb finish: Fold in chopped parsley, cilantro, or a squeeze of lemon for brightness.
- Cheesy comfort: Stir in grated Parmesan or a spoonful of cream cheese right after cooking for richness.
- Make it brown-rice friendly: Use 1 cup brown rice to 2 1/2 cups broth and cook 40–45 minutes.
Common questions
Q: Can I use frozen mixed vegetables instead of canned?
A: Yes. Add frozen vegetables in the last 2–3 minutes of cooking so they heat through but keep texture. No need to thaw first.
Q: What type of rice works best for the 1:2 ratio?
A: Long-grain white rice (e.g., jasmine or standard white rice) works perfectly with 1 cup rice to 2 cups broth and about 15 minutes simmering. Brown rice and other whole-grain varieties need more liquid and longer time.
Q: Can I make this in a rice cooker or Instant Pot?
A: Yes. In a rice cooker use the same 1:2 ratio and add garlic powder and drained veggies; follow your cooker’s white rice cycle. In an Instant Pot, use 1 cup rice + 2 cups broth, cook on high pressure for 3–4 minutes with a natural release for best texture.
Q: How do I prevent mushy rice?
A: Measure carefully, use a tight lid, simmer gently on low, and avoid stirring while cooking. Also drain canned veg to avoid extra liquid.
Q: Is this safe to freeze?
A: Absolutely. Freeze cooled portions in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat until steaming hot.
If you want more quick rice ideas or kid-friendly weeknight options, the internal links above will point you to a few good reads. Enjoy — this Souper Rice is a tiny recipe that delivers big comfort.
Souper Rice
Ingredients
Main Ingredients
- 1 cup long-grain white rice See notes if using brown rice.
- 2 cups chicken or vegetable broth Use low-sodium if you're watching salt.
- 1 can mixed vegetables Drained; peas, carrots, corn.
- 1 teaspoon garlic powder
- Salt and pepper To taste.
Instructions
Preparation
- In a medium pot, bring 2 cups of broth to a rolling boil over medium-high heat.
- Add 1 cup rice, 1 teaspoon garlic powder, and the drained can of mixed vegetables. Stir once to distribute.
- Season lightly with salt and a few grinds of black pepper.
- Cover the pot with a tight-fitting lid and reduce heat to low so the liquid simmers gently.
- Cook for about 15 minutes without lifting the lid, or until the rice is tender and the broth is absorbed.
- Remove from heat and let it rest, covered, for 3–5 minutes. Fluff with a fork and adjust seasoning. Serve warm.