These Cheesy Rice and Vegetables make an easy side dish or a quick lunch that is sure to please! You can even make it with leftover rice!
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Rice is such an inexpensive staple, and I think every family should keep several bags of rice on hand! It stores well, is easy to prepare, and compliments many different dishes and flavors. Rice, being a grain, is a complete protein when combined with dairy. A meal of rice and cheese makes for a filling, inexpensive lunch or an excellent side dish for a larger supper.
Here, we combine rice with sour cream and shredded cheese. This creates a creamy and smooth texture and provides a nice flavor too! I add in some frozen mixed veggies to round out the dish. Frozen mixed vegetables are a frugal way to get some veggies into almost every meal. Boiling a small pot of water and throwing in a few cups of a frozen vegetable blend is a quick and inexpensive way to ensure you are adding vegetables to your meals! Here, it is added directly into the rice, making for an easy one dish meal or side dish. Cheesy Rice with Vegetables will be an easy staple for your home that you can rely on when you need something quick, simple, and cheap!
Can You Use Leftover Rice?
Another great thing about this easy recipe, is that you can totally use leftover rice in Cheesy Rice and Vegetables! If you do use leftover rice, I would cook the dish for just a little longer since you are starting with cold ingredients! If you don’t have leftover rice, you can use fresh, hot cooked rice. My favorite way to cook rice is in my 6qt Instant Pot! This makes it hands free and foolproof. This recipe from The Kitchn is the closest to how I make it in my own home. The Instant Pot makes quick work of cooking rice. It’s my favorite method!
What Do I Need to Make Cheesy Rice and Vegetables?
- Cooked Rice: You can either used fresh, hot cooked rice or leftover rice in this recipe. Just add a little extra cooking time if you use leftover rice. Brown rice is a fine choice too!
- Cheddar Cheese: I like to grate my cheese from the block, but pre-shredded cheese will work well here too.
- Sour Cream: This helps create a creamy texture and a delicious tang.
- Seasonings: I keep it pretty simple in this recipe. Salt, pepper, smoked paprika, and mustard powder. I love using mustard powder when I’m making something with cheese. It just adds a nice color and complimentary flavor. If you don’t have mustard powder, don’t use mustard in its place. Just leave it out!
- Frozen Mixed Vegetables: There are so many types of frozen mixed veggies! I used the blend that has peas, corn, green beans, corn, and lima beans in it. You can use anything that has small pieces. Peas and carrots would be a good blend too.
Does It Work Well For BLW (Baby Led Weaning)?
Yes! If you have an infant that is able to eat dairy (generally 9 months and older, depending on what your care provider recommends), this can be a great lunch option for them. You will want to use either finger sized vegetables (green beans), or if you’re feeding a slightly older baby, a small minced vegetable blend. Be sure to talk to your provider as to what is best for your baby, since this is a recipe blog and not a medical blog!
Cheesy Rice and Vegetables
- 2 cups Cooked Rice
- 1 1/2 cups Shredded Cheddar Cheese
- 1 cup Sour Cream
- 1/4 tsp. Mustard Powder
- 1/4 tsp. Mineral Salt
- 1/8 tsp. Pepper
- 1/8 tsp. Smoked Paprika
- 1 cup Frozen Mixed Vegetables
- Preheat the oven to 350F and grease an 8X8 baking dish.
- Add the cooked rice, shredded cheese, sour cream, and seasonings to a large mixing bowl and mix well.
- Add the frozen mixed vegetables and fold them in gently.
- Spread the rice into the prepared baking dish, smoothing it out until it is even.
- Cover with aluminum foil and bake for 20 minutes or until the cheesy is melted and bubbly.
- Serve and enjoy!