Cheesy Rice With Vegetables

Cheese Rice with vegetables

This cheesy rice with vegetables is a simple, easy to prepare, perfect lunch box recipe with leftover rice.

The refrigerator – one of the best life-saving inventions of mankind. It is hard to imagine how people survived during pre-refrigerator days. And refrigerated leftover rice is always a life saviour. There are so many ways one can use it from fried rice, pancakes, to cutlets.

Fried rice has to be one of the most versatile of recipes. While I make the basic no-spice variations to mildly spiced, Thai and Indonesian kinds, this fuss-free cheesy rice with vegetables has to be one of my favourites. Flavoured only with onions and curry leaves, the hero is a Mexican Four Cheese Mix which gives this dish a gooey almost risotto-like taste and flavour. It is a mixture of shredded Monterey Jack, Cheddar, Queso Quesadilla and Asadero Natural cheeses and it features regularly in a lot of my recipes. My absolute favourite – in a mildly spiced curry, on a toast or even fried eggs.

This cheesy fried rice tastes great hot or even cold making it a perfect lunchbox recipe. Works wonderfully well with a side of protein or even as is. The possibilities are limitless with what veggies or proteins go into it. I usually add carrots, corn, spinach, and green peas. One could also add pre-cooked shredded meat, tofu, or paneer to make this a more wholesome meal.

Cheesy Rice with Vegetables by OneWholesomeMeal

YOUTUBE LINK for the video recipe

Cheesy Veggie Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 4

Calories per serving: 200 per serving


  • Pre-cooked refrigerated rice- 2 cups
  • Chopped Spinach-1 cup
  • Garlic, finely chopped-1 tsp
  • Parboiled Cauliflower- 1 cup
  • Grated Carrot- 1 cup
  • Green Peas-3/4 cup
  • Boiled Sweet-Corn- 3/4 cup
  • Mexican Four Cheese Mix- 1 cup
  • Finely chopped Onion- 1/2 cup
  • Curry Leaves- 2 tbsp
  • Black Mustard-1 teaspoon
  • Oil or Butter- 1 tbsp
  • Salt- 1/2 tsp and 1 tsp or as per taste


  1. Boil water, turn off heat and add cauliflower florets with 1 tsp salt. Let it sit for 15 minutes, drain and keep aside
  2. Heat oil in a pan then add black mustard seeds, chopped garlic and curry leaves; add chopped onions once the seeds start to crackle
  3. Add par-boiled cauliflower and cook covered on a medium flame with intermittent stirring ; add 1/2 tsp salt while the cauliflower is cooking
  4. When cauliflower is 80% done then add spinach and carrot and sauté for two minutes then add peas and corn followed by rice
  5. Sauté for another minute then add cheese and mix
  6. Once the cheese starts to melt, taste for salt, give it one final stir and serve


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