![One Pan Leftover Veggies and Rice](/content/images/size/w2000/wordpress/2018/04/Compressed-IMG_8196.jpg)
One Pan Leftover Veggies and Rice
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](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-One-Pan-Leftover-Veggies-and-Rice.jpg?resize=472%2C708&ssl=1)
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.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8184.jpg?resize=750%2C563&ssl=1)
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.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8185.jpg?resize=750%2C563&ssl=1)
![I measured out my vegetables to about 5 and a third cups.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8187.jpg?resize=750%2C563&ssl=1)
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.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8189.jpg?resize=750%2C563&ssl=1)
![I then added two cups of water and about a tablespoon of chicken bouillon for extra flavoring.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8190.jpg?resize=750%2C563&ssl=1)
![This is the chicken bouillon I used.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8192.jpg?resize=750%2C563&ssl=1)
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.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8194.jpg?resize=750%2C563&ssl=1)
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.](https://www.simplykyra.com/content/images/wordpress/2018/04/Compressed-IMG_8195.jpg?resize=750%2C563&ssl=1)
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.
Main CoursePrep 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
- Cook the ground sausage, breaking it up as you go until no longer pink.
- While cooking see if you need to chop your vegetables smaller.
- Once the sausage is done add your vegetables.
- 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.
- Once the vegetables are done add the precooked rice.
- Stir and heat thoroughly.
- Dish and serve.