Oven-Baked Rice and Vegetables
Seasoned rice bakes beneath a colorful layer of roasted vegetables in one pan. Serve it as a main dish or a side.
By Cookin' Kitchen
- Total: 1 hour
- Servings: 5 servings
Recipe
Oven-Baked Rice and Vegetables
Seasoned rice bakes beneath a colorful layer of roasted vegetables in one pan. Serve it as a main dish or a side.
Cookin' · https://cookin.club/recipes/oven-baked-rice-and-vegetables
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hour
- Servings
- 5
Ingredients
For 5 servings
Rice
Roasting vegetables
Spice mix
Garnish
Equipment
- Oven
- Small bowl
- Baking dish, about 23 x 30 cm (9 x 13 inches)
- Aluminum foil
- Large bowl
Instructions
Step 1: Preheat the oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
Step 2: Mix the spice mix in a small bowl.
Step 3: Put the rice ingredients, including the carrots, in a baking dish about 23 x 30 cm (9 x 13 inches). Add 1 1/2 teaspoons of the spice mix and stir. Cover with foil and bake for 20 minutes.
Step 4: Meanwhile, put the roasting vegetables in a large bowl and drizzle with 1/4 cup olive oil. Sprinkle over the remaining spice mix and mix well.
Tip: Using your hands is an easy way to mix the vegetables and seasoning.
Step 5: Remove the rice from the oven.
Step 6: Increase the oven temperature to 220°C/430°F (standard) or 200°C/390°F (fan/convection).
Step 7: Remove the foil. Spread the roasting vegetables over the rice, making sure some of each kind is on the surface. Push most of the corn underneath.
Step 8: Drizzle with more oil, if desired, and sprinkle with more pepper.
Step 9: Bake for 30 minutes. Remove from the oven and rest for 5–10 minutes.
Step 10: Sprinkle with parsley, if desired. Push the vegetables aside, fluff the rice, and toss it through the vegetables. Serve.
Notes
Ingredient and variation notes
White long-grain rice works well; basmati and jasmine rice are also suitable. Risotto and paella rice are not suitable. For brown rice, bake covered for 40 minutes before adding the vegetables, then bake for another 30 minutes.
Other roasting vegetables can be used if cut to cook in 30 minutes. Vegetables added with the carrots should be able to bake for the full 50 minutes. Add quick-cooking asparagus or green beans for the last 15 minutes.
For a lower-sodium version, use low-sodium broth, reduce the salt to 1/2 teaspoon, and increase the garlic powder and thyme by 1/2 teaspoon each. For a sauce, mix yogurt, lemon, and olive oil; a sauce can be especially nice if serving the dish the next day.
Nutrition per serving
- Calories
- 403 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Seasoned rice and roasted vegetables bake together in one dish, with vegetable juices adding flavor to the rice. Serve this as a main dish or a side.
Spread the vegetables so some of each kind sits on top, where they can brown. Vegetables such as carrots can be tucked into the rice or pushed beneath the other vegetables.
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