Rice with Carrot, Lemon, Onion and Mint

Jump to Recipe

Festive rice recipe with carrot, lemon, onion, and mint.

Photography Credit: Elise Bauer

Helpers Alden and Piper show off the rice

We found a “three-flavor” rice recipe in a recent Parade magazine – long grain white rice accented with carrots, lemon, and mint. Excellent served with roast chicken. I can’t quite figure out why Parade called it “three-flavor”; there are many discernable flavors here – garlic, lemon, carrot, onion and mint. An easy way to dress up rice!

Rice with Carrot, Lemon, Onion and Mint Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6.

If you use a rice other than long grain white rice, you will need to adjust (most likely downward) the amount of water needed. I forgot this and when I made this dish again using medium grained instead I ended up with rice soup.


  • 1/2 cup extra virgin olive oil
  • 1 onion, diced
  • 1 carrot, diced (1/4 in)
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 3 1/2 cups water
  • 1 teaspoon of finely grated lemon zest
  • 2 Tbsp lemon juice
  • 1 1/2 cup long grain rice (make sure that you are using long grain rice)
  • 4 scallions, thinly sliced on the diagonal
  • 1/4 cup chopped fresh mint leaves


1 Heat the oil in a medium-sized, thick-bottomed pot over medium heat. Add the onions and carrots and cook 10 minutes, until the onions are translucent and beginning to brown. Add the garlic, cook 1 minute more. Season with salt and pepper.

2 Add the water, lemon zest and juice and bring to a boil. Stir in the rice, reduce the heat and simmer, covered, until the rice absorbs the liquid and is tender, about 20 minutes.

3 Remove to a bowl, add the scallions and mint, and fluff with a fork.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Rice with Carrot, Lemon, Onion and Mint on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

From Parade Magazine, 9-11-05


Showing 4 of 10 Comments / Reviews

  • Margarita

    This was sooooo yummy! I might use a tiny bit less oil next time but being that it was virgin olive oil, I guess the health benefits can’t hurt. It was very tasty, definitely will do again. Very simple too. Thanks for the recipe!

  • Bob

    I read the recipe several time. Do I throw away the seasoned carrots, onions and garlic after it is cooked?

  • Elise

    Hi Bob – no, you add the water to the carrots, onions, and garlic and bring the water to a boil. Then you add rice.

  • Allie

    Why do you need 1/2 cup of oil to saute one carrot and an onion? It sems excessive. Could it be reduced?

  • Elise

    Hi Allie – The oil ends up getting incorporated with the rice. If you are using extra virgin olive oil, which is what the recipe calls for, it adds to the flavor of the rice.

View More or Leave a Comment/Review
Rice with Carrot, Lemon, Onion, and MintRice with Carrot, Lemon, Onion and Mint