Baked Rice with Vegetables
A comforting, one-pan Mediterranean-style baked rice dish packed with colorful vegetables and aromatic herbs.
Ingredients
- •1.5 cups long-grain white rice, rinsed
- •3 cups vegetable broth
- •2 tablespoons olive oil
- •1 medium onion, finely diced
- •2 cloves garlic, minced
- •1 red bell pepper, diced
- •1 medium zucchini, diced
- •1 cup frozen peas
- •1 teaspoon dried oregano
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in an oven-safe skillet or Dutch oven over medium heat. Add the onion, bell pepper, and zucchini, sautéing for 5-7 minutes until softened.
- 3
Stir in the garlic, dry rice, oregano, and smoked paprika, cooking for 2 minutes until the rice is lightly toasted and fragrant.
- 4
Pour in the vegetable broth and add the frozen peas. Season with salt and pepper, stirring once to combine everything evenly.
- 5
Bring the liquid to a gentle simmer on the stovetop, then cover tightly with a lid or aluminum foil.
- 6
Transfer the pot to the preheated oven and bake for 25-30 minutes, or until the liquid is fully absorbed and the rice is tender.
- 7
Remove from the oven, let it rest covered for 5 minutes, then fluff with a fork and garnish with fresh parsley before serving.
💡 Chef tips
- For a heartier meal, you can stir in a cup of cooked chickpeas or diced firm tofu before baking.
- Ensure your rice is fully submerged in the broth before covering to guarantee even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of water.
✅ How it should turn out
The rice should be perfectly fluffy and tender, infused with the savory essence of the roasted vegetables and aromatic herbs.