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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Remove Rice from Oven: After 20 minutes, carefully take the rice dish out of the oven and remove the foil.
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.
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.
Add Final Touches: Optionally drizzle a bit more olive oil over the top and sprinkle some extra pepper for added flavor.
Roast Everything Together: Bake the casserole uncovered for an additional 30 minutes, allowing the vegetables to roast nicely while the rice finishes cooking.
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.
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