This easy recipe for Italian Style Rice uses roasted eggplant, zucchini, onions and red peppers creating a delicious side dish or vegetarian supper anyone would enjoy.
This Italian Rice really is super easy to make and it tastes like the rice you’d get from a restaurant. I have tried creating several different recipes for Italian Style Rice and this one is definitely my favorite.
I’ve tried tomato sauce and fresh tomatoes in the rice but I think the key to a bowl of great Italian rice is the canned tomatoes and fresh garlic.
I also tried sauteing the vegetables, but find the easiest and quickest way is to just pop them in the oven and roast them. This gives them a real rustic look and flavor.
I make this recipe a lot and use it for a side dish or a quick family meal. I hope you love this rice and that it becomes a staple in your home as well.
Here’s how to make it:
Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper. Roast for 15 – 25 minutes (until the vegetables are fully cooked).
Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown.
Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. 
Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender.
Add the roasted vegetables and parsley. Taste for seasoning and serve.
Cook’s Tips
- This recipe uses white rice but you can use brown rice if you’d like (just refer to the package instructions for cooking time and liquid measurements)
- Easily transform this dish into a Spanish rice dish by omitting the eggplant and zucchini and adding saffron to the stock.
- Add chicken or seafood to make this dish a non-vegetarian main meal
- Short on time? To make this recipe even easier, instead of sauteing garlic and using stewed tomatoes, use a cup of ready-made marinara or spaghetti sauce.
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Let's Make Italian Style Rice
Ingredients
For the roasted vegetables:
- 2 tablespoons olive oil
- 1 large eggplant cubed
- 1 large zucchini cubed
- 1 bell pepper red, yellow, or, orange, cut into bite-sized pieces
- 1 onion roughly chopped
- 1 large tomato cut into bite-sized pieces
For the rice:
- 1 tablespoon olive oil
- 2 garlic cloves chopped
- 1 can stewed tomatoes or chopped
- 2 cups chicken or vegetable stock
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup long grain converted (parboiled)* white rice
- A good handful of fresh parsley chopped
Instructions
- Heat oven to 400F/200C. Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper.
- Roast for 15 - 25 minutes (until the vegetables are fully cooked)
- Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown.
- Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender.
- Add the roasted vegetables and parsley. Taste for seasoning and serve.
Monica says
I had an eggplant in the frig that I wanted to use up…. and this was the perfect recipe…… however, my eggplant had gone bad so I had to throw it out…… so I roasted zucchini, onion, and red pepper, and tomato……… but the real news is that I used two cups of basmati rice, a can of dice tomatoes, a tblsp. of Italian herb combo, 2 cloves of garlic, a bay leaf, salt/pepper and finished with chicken broth IN MY JAPANESE RICE COOKER and it came out FABULOUS!
I mean to die for…… it is really, really delicious! Thanks for the inspiration!!
Erren Hart says
That all sounds fabulous, Monica! Thanks so much for sharing. I’m always happy to inspire a good meal!
Elisabeth says
Delicious and fresh recipe. It whipped together easily and quickly. Healthy full of fabulous veggies and herbs over fragrant rice. Thanks! Blessed Be🔮✨
Erren's Kitchen says
Elisabeth your feedback was awesome thank you! I’m glad you enjoyed it!!
Maro says
Do you count for the tomato can as water when looking for the water to rice percentage while doing the rice, or only the stock
Erren's Kitchen says
Only the Stock, Maro!
Louise says
Can leftovers be kept in the fridge?
Erren's Kitchen says
Yes, it can, Louise!
A says
I tried it i also add squash to recipe was good thanks Sarah
Erren says
Great to hear, Sarah!
Suzy says
Hi Erren. One little fix “Meanwhile, heat the oil in a sauce pan add the garlic and cook it starts to brown.” But no garlic is listed in the ingredients. I went with 2 cloves. As soon as it comes out of the oven, I’ll let you know. It smells amazing!!!
Erren says
Hi Suzy, Good catch! Thanks so much! You were exactly right on the amount!
Suzy says
Good guess on my part!? Erren, this was really good!! But as much as I try to like eggplant, I can’t seem to prepare it in a way that excites me. So I’m thinking next time I’ll use one green and one yellow zucchini – the yellow will some nice extra color. My rice took forever to cook as well (short grain brown), so….orzo? I’ll let you know! By the way, cutting the veggies in the morning makes it a quick and easy prep when you get home from work. This will definitely stay in rotation. Thank you!!
Erren says
I’m so glad you liked it, despite the fact that you’re not a big fan of eggplant 😊 I’d try long grain white rice (I use Uncle Ben’s and it’s perfect every time).
Theresa says
Love this recipe! Being one of your recipe testers makes my life so much better! Thanks so much, Erren!
Erren's Kitchen says
Thank you so much, Ally!