Oven Baked Rice and Vegetables Recipe

Introduction

This oven-baked rice and vegetables dish is a comforting and flavorful one-pan meal perfect for busy weeknights. With a mix of colorful vegetables and fragrant spices, it brings a warm, hearty touch to your table with minimal effort.

Ingredients

• 1 1/2 cups basmati or jasmine rice, uncooked (Note 1 for other rice types)
• 1 1/2 cups (375ml) chicken or vegetable broth (chicken used here)
• 1 1/4 cups (315ml) water
• 2 garlic cloves, minced
• 2 medium carrots, cut into 1 cm thick slices (larger pieces halved)
• 30g (2 tbsp) unsalted butter (optional)
• 1 red onion, halved and cut into wedges
• 1 capsicum / bell pepper, cut into 2.5 cm (1 inch) pieces
• 1/2 small cauliflower, broken into florets
• 2 zucchini, cut into 2 cm chunks
• 2 corn cobs, each cut into 3 (6 small cobs)
• 1/4 cup olive oil, plus more for drizzling
• 1 1/2 tsp paprika
• 1 1/2 tsp thyme or other dried herb of choice
• 1 tsp garlic powder (or onion powder)
• 1 tsp salt (Note 3 for low sodium)
• 1 tsp pepper, plus extra
• Finely chopped parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 200°C (390°F) for a standard oven, or 180°C (350°F) for fan/convection.
2. Step 2: In a small bowl, mix together paprika, thyme, garlic powder, salt, and pepper to create the spice mix.
3. Step 3: In a baking dish about 23 x 30 cm (9 x 13 inches), combine the rice, minced garlic, carrots, chicken or vegetable broth, water, and 1 1/2 teaspoons of the spice mix. Stir to blend, cover the dish with foil, and bake for 20 minutes.
4. Step 4: While the rice bakes, toss the red onion, capsicum, cauliflower, zucchini, and corn cobs in a large bowl with 1/4 cup olive oil. Sprinkle over the remaining spice mix and mix well using your hands to coat evenly.
5. Step 5: Remove the rice from the oven and increase the oven temperature to 220°C (430°F) for a standard oven or 200°C (390°F) for fan/convection.
6. Step 6: Remove the foil from the rice. Spread the prepared roasting vegetables over the rice, ensuring a bit of each vegetable is visible on the surface, and push the corn mostly underneath.
7. Step 7: Drizzle with a little extra olive oil if desired and sprinkle additional pepper over the top.
8. Step 8: Return the dish to the oven and bake uncovered for 30 minutes. Once cooked, let it rest for 5 to 10 minutes.
9. Step 9: Sprinkle finely chopped parsley over the dish if liked. Push the vegetables aside slightly, fluff the rice, and gently toss it through the vegetables before serving to blend flavors.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the butter or replace it with a plant-based alternative.
• Try adding other vegetables like cherry tomatoes or mushrooms to vary flavors and textures.
• If you prefer a spicier dish, add a pinch of chili powder or cayenne pepper to the spice mix.
• Use brown rice by increasing the initial baking time to 30 minutes before adding the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth to keep the rice moist. This dish is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use other types of rice, but cooking times may vary. For brown rice, increase the initial baking time to about 30 minutes before adding the vegetables.

Is it necessary to cover the rice while baking initially?

Covering the rice with foil helps trap steam, ensuring the rice cooks evenly and absorbs the liquid before adding the vegetables.

Oven Baked Rice and Vegetables Recipe

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★★★★★

4.7 from 54 reviews

• Author: Noah
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Oven Baked Rice and Vegetables recipe is a comforting, flavorful dish combining aromatic basmati or jasmine rice with a colorful medley of vegetables. It uses a two-stage baking process to ensure the rice cooks perfectly while the vegetables roast to tender, caramelized perfection. Seasoned with a smoky paprika and herb spice mix, this one-pan meal is both convenient and delicious, perfect for a wholesome weeknight dinner.

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Ingredients

Scale 1x2x3x

Rice and Broth

• 1 1/2 cups basmati or jasmine rice, uncooked
• 1 1/2 cups (375ml) chicken or vegetable broth (chicken broth recommended)
• 1 1/4 cups (315ml) water
• 2 garlic cloves, minced
• 2 medium carrots, cut into 1 cm thick slices (larger pieces halved)
• 30g (2 tbsp) unsalted butter (optional)

Roasting Vegetables

• 1 red onion, halved and cut into wedges
• 1 capsicum / bell pepper, cut into 2.5 cm (1″) pieces
• 1/2 small cauliflower, broken into florets
• 2 zucchini, cut into 2 cm (4/5″) chunks
• 2 corn cobs, each cut into 3 (6 small cobs total)

Spices and Oil

• 1/4 cup olive oil, plus more for drizzling
• 1 1/2 tsp paprika
• 1 1/2 tsp thyme or other dried herb of choice
• 1 tsp garlic powder (or onion powder)
• 1 tsp salt (use low sodium if preferred)
• 1 tsp pepper, plus extra for sprinkling

Finishing

• Finely chopped parsley for garnish

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Instructions

1. Preheat the Oven: Set your oven to 200°C (390°F) for standard ovens or 180°C (350°F) if using a fan/convection oven, preparing it for initially baking the rice and carrots.
2. Prepare Spice Mix: In a small bowl, combine paprika, thyme, garlic powder, salt, and pepper to create the spice mix that will season both the rice and vegetables.
3. Bake Rice with Carrots: In a baking dish approximately 23 x 30 cm (9 x 13 inches), combine the rice, broth, water, minced garlic, carrots, and butter if using. Stir in 1 1/2 teaspoons of the prepared spice mix. Cover the dish tightly with foil and bake for 20 minutes to begin cooking the rice.
4. Season Vegetables: While the rice bakes, place the red onion, capsicum, cauliflower, zucchini, and corn cobs into a large bowl. Drizzle with 1/4 cup olive oil, then sprinkle over the remaining spice mix. Toss thoroughly with hands to coat all vegetables evenly.
5. Remove Rice from Oven: After 20 minutes, carefully take the rice dish out of the oven and remove the foil.
6. Increase Oven Temperature: Turn your oven up to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection oven to prepare for roasting the vegetables on top of the partially cooked rice.
7. Add Vegetables to Rice: Spread the seasoned vegetables evenly over the rice, making sure there is a good mix of all types on the surface. Push most of the corn pieces slightly underneath the vegetable layer to help them roast evenly.
8. Add Final Touches: Optionally drizzle a bit more olive oil over the top and sprinkle some extra pepper for added flavor.
9. Roast Everything Together: Bake the casserole uncovered for an additional 30 minutes, allowing the vegetables to roast nicely while the rice finishes cooking.
10. Rest and Garnish: Remove the dish from the oven and let it rest for 5 to 10 minutes. Sprinkle finely chopped parsley over the top for a fresh finish.
11. Serve: Gently push the vegetables aside and fluff the rice beneath, then toss the rice through the vegetables to distribute the flavors. Serve warm and enjoy this delicious, wholesome one-pan meal.

Notes

• Note 1: Use basmati or jasmine rice for the best texture. Other rice types may require different liquid ratios and cooking times.
• For lower sodium, reduce or omit added salt and use low-sodium broth.
• Butter is optional but adds richness to the rice component.
• You can substitute or add other vegetables according to season and preference.
• Ensure the foil is sealed well during the initial baking to trap steam and cook the rice evenly.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: International

Keywords: oven baked rice, roasted vegetables, vegetarian rice casserole, one pan meal, baked rice and veggies, healthy vegetable bake