20 Canned Vegetables That Will Instantly Elevate Plain Rice

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Plain rice is cheap, easy to make, and goes with just about anything, but it's also a little boring on its own. Fortunately, there are ways to make it more interesting — just head on over to your pantry. Those cans of vegetables? They turn fresh or leftover rice into a quick lunch, or give dinner's side dish a little more substance, flavor, and nutrients. Some options bring sweetness, others add a kick of heat, and a few can even make the rice creamy.

One tip before you start: use broth instead of water when cooking rice for a more flavorful base; chicken, vegetable, or miso broth works with most of the combinations below. Also, before plating up, consider seasonings such as garlic, cumin, paprika, or turmeric. You don't need all of them for every dish, but one or two add just a little pizzaz.

Tomato paste, which is not the same as tomato puree, isn't technically a vegetable, but it's still worth trying. It's concentrated, so just a spoonful gives you that deep tomato flavor without overdoing the liquid. Stir it into leftover rice immediately after reheating so the paste blends in evenly. Add cumin and chili power for a warm, savory flavor, or keep things simple with garlic powder. Making rice from scratch? Cook the paste with a little oil first, then add the rice and cooking liquid. That extra step helps bring out its flavor. You don't need much paste, so for either variation, start with a spoonful and go from there.

Canned corn gives plain rice a little crunch and just a touch of sweetness. Drain the can, then fold the kernels into hot rice — that's pretty much it, though a little butter and some seasoning can add even more flavor and richness. Black pepper keeps things from getting too sweet, as does salt. This combination works especially well alongside grilled chicken, fish, or beans, though you could add just about whatever else you have in the fridge.

Sometimes you want risotto, but don't have the time to make it. Instead, reach for cream-style corn. It's thick consistency coats the grains like a quick sauce. Stir a spoonful into warm rice and see how you like the texture before dumping in a can. You don't need any extra liquid, but you can add broth if desired. A little butter makes the dish even richer, while black pepper and garlic powder help balance the corn's sweetness. Just keep an eye on the saucepan if you're adding it to freshly cooked rice — the mixture can stick to the bottom if you leave it sitting too long.

The original recipe for succotash combines corn, beans, and squash. Many canned versions add tomatoes, bell peppers, and onions, and just one gives you many textures and flavors. It's a handy choice when plain rice needs to feel more like a complete side dish. If there's a lot of liquid, drain it before mixing the succotash in. Butter, salt, and pepper are really all the extras you need, though a pinch of paprika is nice if you want a little more flavor. The beans also make this a heartier option than a simple veg, such as corn or peas.

When you want well-seasoned rice without measuring out several spices, look for Southwest-style corn. Some cans come with peppers, green chiles, and seasonings already mixed in. That's a lot of flavor without much effort on your part. Usually, there's a fair amount of liquid in a can of Southwest-style corn, so drain at least some of it, then stir the corn into hot rice. If you're reheating leftovers, warm the mixture in a covered saucepan over low heat, and add a splash of broth if it looks dry, tasting before reaching for the salt. Depending on the brand, the mix may already be well seasoned, but if it just needs a little something extra, cumin is a good place to start.

Canned peas are soft, slightly sweet, easy to add to rice, and offer a pop of color. Get rid of the excess liquid, warm them through, and fold them in near the end or you risk them falling apart in the rice. If the meal (or your palate) calls for a simple side, just add butter and black pepper. You can also cook the rice in broth with a little turmeric, then add peas just before serving. The rice turns a lovely golden color, and the peas provide a little sweetness.

A can of mixed vegetables is a classic, and it's the one to grab when you can't decide on just one vegetable. It's also great when you really want to pack in textures, flavors, vitamins, and minerals. Most mixes contain some combination of peas, carrots, corn, and green beans, though the exact lineup depends on the brand. Drain the vegetables before adding them to rice. They're usually quite soft, so fold them in rather than stirring aggressively. From there, season to taste; garlic and onion powder are easy choices, but dried oregano or basil work, too.

Seasoned Southern-style mixed greens bring a savory flavor that plain vegetables usually can't replicate. Follow the directions on the can to warm the greens, then spoon them over the rice. Try adding a little of the can's liquid for extra flavor, but go slowly — too much can leave you with soggy rice. Also, these greens already contain plenty of salt and seasoning, so taste first, then add pepper or even hot sauce if you want a little more kick.

Lentils are technically legumes, but they're a great pantry addition when you want rice to be a bit more filling. Green lentils also bring plant-based protein and fiber, along with a texture that most people find pleasantly firm. Drain and, unlike other canned items on this list, rinse before adding to rice, perhaps with a bit of garlic powder and cumin. This combination is particularly nice with brown rice, whose nutty flavor pairs well with the lentils.

Most people only tend to break yams out at Thanksgiving, but their natural sweetness works surprisingly well with white rice. However, because they're so soft, they need more careful treatment. Drain off the liquid and cut any large pieces into bite-sized chunks. Fold them gently into warm rice, being sure not to overmix so they don't break apart into mush. Butter and cinnamon lean into their sweetness, while a pinch of salt helps balance the dish. Prefer a more savory side? Add a few dashes of paprika and black pepper for something that's a little more earthy and less sweet.

Pumpkin puree – not pumpkin pie filling, which typically contains sugar and spices, and may not be what you're looking for when creating a rice side dish — isn't the first thing most people think of adding to rice. Still, it gives the grains a creamy texture and a mild, earthy flavor. Start by stirring a spoonful into hot rice, and see how it tastes before adding more. Cinnamon and nutmeg give the combination a cozy flavor, or use broth and a pinch of salt for a savory version. If the rice gets too thick, add a small splash of liquid to loosen it.

Rotel is a fan favorite for Tex-Mex dips, but it's also a simple addition to rice when you want tomato flavor and a little heat. If you want fluffy rice, remove some of the can's liquid before stirring in the tomatoes and chiles. However, if you're cooking rice from scratch, use some of that liquid, along with vegetable or chicken broth, for an extra layer of flavor. Cumin works well here, but taste the mixture before seasoning. Rotel brings plenty to the table, especially if you choose a spicier variety.

Plain diced tomatoes work fine with rice, but seasoned varieties can save you a step. Look for cans that include garlic (or roasted garlic) and onions. After removing the can's juices, mix the blend into hot, reheated rice. If you're making the rice fresh, add the tomatoes toward the end of cooking with just a touch of the juice to coat the grains. Smoked paprika and dried oregano are worth trying, depending on what you're serving alongside the rice. Check the label first, though, before picking up the seasonings — some varieties already contain salt and herbs, so you may not need much else.

Slightly smoky flavor? Fire-roasted tomatoes take care of that. A little more substance and nutrients? Black beans have you covered. Together, it's a quick and easy take on the classic rice-and-beans pairing. Pour off the juice from the cans before mixing them into hot rice. Cumin is great here, and a little garlic powder ups the savory factor. If you're reheating leftovers, warm everything together in a covered pan with a splash of broth. Serve it as a side, or use it as the starting point for a rice bowl. Add cheese, salsa, or whatever else sounds good.

Chickpeas and sweet corn contrast well, bringing different textures and flavors to the same bowl. Chickpeas are creamy and substantial while corn adds a little sweetness. Chickpeas also provide fiber and protein. Drain and rinse both cans, then fold the ingredients into your prepared rice. A squeeze of lemon juice helps to brighten the whole dish without requiring a long list of seasonings. Have fresh parsley on hand? Chop a little and scatter it over the top. Black pepper works, too, but lemon does most of the heavy lifting.

Canned spinach isn't as crisp as fresh spinach, but it blends easily into rice and adds some color, along with nutrients. Canned spinach has a softer texture than fresh, so it works best when added to rice at the very end and mixed gently. A key step before that is getting rid of excess liquid, so drain the spinach well, pressing it with the back of a spoon if necessary, then mix it into hot rice with garlic powder, salt, and pepper. Don't skip the draining step: spinach holds a surprising amount of moisture, and nobody wants a watery bowl of rice. Top it with parmesan cheese if you'd like a richer finish.

While asparagus is typically enjoyed fresh, don't sleep on the canned version. It's tender with a mild flavor, plus it adds a little color to your dish. Cut any large chunks into smaller pieces and fold them into your rice. Because it's so tender, mixing aggressively usually causes the spears to fall apart, so be careful. A little black pepper and salt is usually the way to go for seasonings, but parmesan is another option if you're craving richness. Still, don't go overboard with the extras; asparagus' flavor profile is mild, and too many seasonings can drown it out.

Most brands of kimchi come in jars or tubs rather than cans, but canned versions do exist. If you like tangy, spicy food, it's worth a try with good old white rice. Just chop the kimchi into bite-sized pieces and mix it into hot rice. A little of the brine adds extra punch, though it's pretty salty, so start with just a splash. You can also warm the kimchi in a skillet before adding the rice for deeper flavor. A few drops of sesame oil are a nice finishing touch. You don't need much else; kimchi has a bold flavor.

Seasoned pinto beans bring a soft texture and savory flavor to rice. Depending on the can, they may come in a spiced sauce or a thinner broth, so check what you're working with before adding extra seasoning. Warm the beans in a saucepan, then spoon them over rice or carefully fold them in. Cumin, salt, and pepper are good additions if the dish needs more flavor. A squeeze of lime can brighten things up, too.

We know it's quite a bit of starch, but it's also a really comforting dish. Canned potatoes are soft, cooked, and easy to work with. It's also a handy way to stretch a batch of rice further. The trick is adding some flavor and a little color. Drain the can, pat the potatoes dry, and cut bigger chunks into smaller ones. Warm them in a skillet with a little oil, garlic powder, and paprika until the edges start to brown, then fold them into warm rice. In a hurry? Skip the skillet. You don't get that crisp, brown color, but the combination still works.