One Pan Leftover Veggies and Rice

Mmmm....
Mmmm....

The other day I found myself with sliced vegetables leftover from a veggie platter I served. The previous day I had tried to make a dent in it by laying it out with ranch dressing to go with supper and my kids didn’t really eat any of it. I wanted to get a quick meal onto the table and I also had a container of leftover rice so this idea was born!

One Pan Leftover Veggies and Rice


Ingredients

  • A leftover veggie platter – I had an orange pepper, yellow pepper, bag of multicolor baby carrots, and snap peas.
  • Pre-cooked rice or maybe pasta
  • Ground sausage. I used Johnsonville mild italian sausage though hot italian would also be great. You could probably use ground beef and add more seasoning too.
  • Better than Bouillon chicken flavor for extra seasoning
  • Water to let the veggies boil a bit.

I started by browning my frozen mild italian sausage while scraping the top and bottom as I went so it cooks quicker and gets broken up. I didn’t oil the pan beforehand as I find this generates enough oil to not stick.

Break up and brown your ground sausage. I used Johnsonville mild but I could see going for hot italian sausage too.

Break up and brown your ground sausage. I used Johnsonville mild but I could see going for hot italian sausage too.

While the meat was browning I went through my veggie platter leftovers. I cut the larger baby carrots into two to six pieces as I went so they would be similarly sized and cut my sliced pepper pieces so they’d be bite sized. I left my snap peas as is. It seemed wrong to cut them smaller and I was running out of time so I didn’t the first time and it worked out fine. I measured my vegetables when I was done and had about 5 1/3 cups.

Go through your veggie platter for anything you can throw in. Slice the larger stuff smaller so it's all similar in cook time.

Go through your veggie platter for anything you can throw in. Slice the larger stuff smaller so it’s all similar in cook time.

I measured out my vegetables to about 5 and a third cups.

I measured out my vegetables to about 5 and a third cups.

Once the sausage was cooked I tossed the vegetables overtop and then added two cups of water (to help them cook) and about a tablespoon of chicken bouillon (for flavoring). Next time I may use less water but it worked out. I then put the lid on and simmered it until the vegetables were getting close to fully cooked.

Once the ground sausage is cooked toss your vegetables in.

Once the ground sausage is cooked toss your vegetables in.

I then added two cups of water and about a tablespoon of chicken bouillon for extra flavoring.

I then added two cups of water and about a tablespoon of chicken bouillon for extra flavoring.

This is the chicken bouillon I used.

This is the chicken bouillon I used.

I then added the pre-cooked rice, broke it up, and heated it thoroughly.

Once the vegetables are cooked add your rice. Break it up and cook until heated through.

Once the vegetables are cooked add your rice. Break it up and cook until heated through.

And served! Such a simple one pot meal and oh so yummy.

Then plate. Matt added a bit of siracha sauce if you want more spice.

Then plate. Matt added a bit of siracha sauce if you want more spice.

And dig in! Mmmm....

And dig in! Mmmm….

One Pan Leftover Veggies and Rice

Do you have a leftover veggie you have to use? Here's a perfect way to use it up with a one pot meal... two if you don't have a container of leftover rice handy. So simple and good.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 1 pkg Ground Johnsonville Mild Italian Sausage
  • 5 1/3 cups Leftover vegetables (for instance peppers, carrots, or snap peas) chopped
  • 1 tbsp chicken bouillon to taste
  • 2 cups water to preference
  • leftover rice to preference

Instructions

  1. Cook the ground sausage, breaking it up as you go until no longer pink.

  2. While cooking see if you need to chop your vegetables smaller.

  3. Once the sausage is done add your vegetables.

  4. If there isn't enough water in the pan then add some for the vegetables. I added 2 cups and then added a tablespoon of chicken bouillon for extra flavor.

  5. Once the vegetables are done add the precooked rice.

  6. Stir and heat thoroughly.

  7. Dish and serve.

Recipe Notes

Hope you enjoy!


I can’t wait to see your finished meals! I would love to hear from you in the comments below, on my Facebook page, or through Instagram.

Kyra

My name is Kyra and I’m a computer programmer that decided to stay at home with my two beautiful daughters: Ada and Zoey. I created this website to share with you anything I come across in my day to day life that I think you may enjoy.

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4 Responses

  1. Ruth Meston says:

    Looks so good!

  2. Mmm, that “Better Than Bullion” is the greatest! Tastes great and no messing around with trying to cubes to dissolve. I use it with ramen noodles and it’s so much better than with the included flavor packet.

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