This Vegan Broccoli and Rice Skillet is an easy one-pan dinner made with simple, budget-friendly ingredients. Everything cooks together in one skillet, making it a great plant-based meal for busy weeknights.
Broccoli and rice has been a longtime favorite in our house. In fact, I’ve made several versions over the years, including a Crock Pot version. This one-pot version is the one to make when you need dinner on the table quickly.
My husband also likes taking leftovers to work, so this is one of those meals that can cover dinner and the next day’s lunch at the same time.
Why You’ll Love This Broccoli and Rice Recipe
This Vegan Broccoli and Rice Skillet is made for busy nights. It cooks in one skillet in less than 30 minutes, uses simple ingredients, and doesn’t leave you with a sink full of dishes. The creamy rice and tender broccoli make it a comforting family dinner that’s easy to get on the table.
This is actually the third version of Broccoli and Rice I’ve shared! In my original Broccoli and Rice Casserole, the rice, sauce, and broccoli are cooked separately and then combined. It’s not difficult—and I still love the flavor—but it makes a lot of dishes.
My second version is a Crock Pot Cheesy Broccoli and Rice Casserole. It’s really easy and mostly hands-off, but it takes several hours to cook. I also make Broccoli and Rice in the Instant Pot, although I haven’t shared that version yet.
For this skillet version, I wanted something I could make fast. The biggest change was switching from brown rice to jasmine rice. Brown rice can take about 45 minutes to cook on the stove, while jasmine rice cooks much faster. That simple change helped turn one of our favorite broccoli and rice combinations into a weeknight meal I can have ready in less than half an hour.
Ingredients You’ll Need
Rice: We use jasmine rice for this recipe because it cooks quickly and pairs well with the other ingredients.
Broccoli: We use fresh broccoli. One head of broccoli is usually close to the three cups we need.
Plant-based milk: We use unsweetened almond milk but any unflavored and unsweet plant-based milk should work.
Nutritional yeast: This gives the dish its cheesy/savory flavor.
Spices: Salt, onion powder and garlic powder are pantry staples I use in almost every savory dish.
This recipe makes 4 servings when eaten as a main dish. It reheats well, my husband always takes the leftovers to work for lunch and heats it up in the microwave.
How to Make Broccoli and Rice
Ingredients
- 3 1/2 cups water
- 2 cups Jasmine rice
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup plant-based milk, I used unsweetened rice milk
- 3 cups chopped broccoli
Instructions
Step 1 – Boil Water
In a skillet with a lid, bring your water to a boil.
Step 2 – Simmer Rice and Seasonings
Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
Step 3 – Cook
Cook for 10 minutes.
Step 4 – Add Plant Milk
Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
Step 5 – Cook Again
Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.
Tips for Making Broccoli and Rice
- Adjusting Consistency: If you prefer a creamier dish, you can add an extra splash of plant milk at the end. This can give the dish a more risotto-like texture.
- Adding Other Vegetables: This recipe is very versatile, so feel free to toss in other quick-cooking vegetables like peas, spinach, or diced bell peppers.
- Using Brown Rice: If you prefer brown rice, note that it will require a longer cooking time and additional water. Brown rice takes roughly 30-40 minutes to cook, so you may need to adjust the timing and check periodically.
- Amping Up Protein: To increase the protein content, consider adding some chickpeas or tofu cubes to the dish during the final cooking stage. Both would soak up the flavors nicely and make the dish even heartier.
Serving Suggestions
This one-pot Broccoli and Rice recipe is great as a main dish, but it can also serve as a versatile side. Here are a few ideas for serving:
- Main Course: Serve it in a bowl with a sprinkle of extra nutritional yeast or a dash of hot sauce for a little kick.
- Side Dish: Pair it with a vegan protein source, such as grilled tempeh, roasted tofu, or a chickpea patty, to make a complete meal.
- Meal Prep Option: Portion it out into containers for easy, grab-and-go lunches. This dish stores well in the fridge for 3-4 days, so it’s ideal for meal prepping.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it can taste even better the next day.
- Reheat: To reheat, simply add a splash of plant milk or water to prevent it from drying out, then warm in the microwave or on the stovetop over low heat.
More Plant Based Meal Ideas
If you like this quick and easy recipe, try these plant based dinner ideas too:
- Easy Ramen Stir Fry
- Grilled Portobello Mushroom Burger
- Vegan Pad Thai in Less Than 30 Minutes
- Easy Vegan Sweet Potato Curry
- Instant Pot Mexican Quinoa
Frequently Asked Questions
Yes, you can substitute frozen broccoli for the fresh broccoli. It may take a little extra time since it will have to defrost and then be cooked. I recommend adding it earlier in the process. It will also generate more liquid, and the final texture will not be as firm as using fresh broccoli.
Yes, but brown rice takes 45 minutes took cook. You will need to make adjustments to the recipe.
If using brown rice, I recommend using 2 cups of brown rice and 2 cups of water. Add the spices as the recipe recommends, and cook for 40 minutes. Then stir in the remaining broccoli and plant-based milk and cook for another 5-10 minutes.
If you prefer washed rice, go ahead and wash it first. We usually skip that step when making rice.
I don’t recommend freezing this dish.
I recommend you use your favorite unsweetened plant-based milk. We use unsweetened almond milk, but we used rice milk for years.
You can make this without nutritional yeast, but that is where the bulk of the flavor comes from. If you choose not to use the yeast, I recommend using a strong vegetable stock as well as more veggies like onions, carrots, garlic, etc. It will be very bland without the nutritional yeast.
If everything was measured correctly, then you are losing a lot of liquid to evaporation. Turn the heat down to a low simmer and cover the skillet with a lid. If the temperature is low enough, you shouldn’t have to worry about boiling over.
To save the recipe, add more water and watch the skillet closely.
If the rice is soft, and completely cooked, you’ll want to give it a good stir and let it rest uncovered. After 5-10 minutes stir it again and your problem is probably solved.
Once rice is mushy, it’s going to stay that way. Next time, you can pre-wash your rice to remove excess starch, use a little less liquid, and cook it at a lower simmer. Be careful not to overcook it.
You can probably still save your dinner. If the rice is stuck but not burned, let it rest on the stove uncovered for 5-10 minutes. After the resting period, you may be able to stir it or at least use a spatula to serve it. Some pans are “stickier” than others. It’s trial and error to get it just right. I normally use an aluminum skillet for this recipe. When the rice sticks, I can always unstick it after it rests.
One-Pot Vegan Broccoli and Rice
This easy one-pot vegan broccoli and rice is an oil-free family dinner made with simple, budget-friendly ingredients and minimal cleanup.
Ingredients
- 3 1/2 cups water
- 2 cups Jasmine rice
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup plant-based milk, I used unsweetened rice milk
- 3 cups chopped broccoli
Instructions
- In a skillet with a lid, bring your water to a boil.
- Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
- Cook for 10 minutes.
- Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
- Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.
