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.
- 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
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
- 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.
Tips + Notes
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.