Baked Rice with Vegetables
This comforting and vibrant baked rice dish is packed with tender vegetables and fragrant herbs, making it a foolproof, hands-off side or main.
Ingredients
- •1.5 cups long-grain white rice, rinsed and drained
- •2.5 cups vegetable broth (or hot water)
- •3 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 medium bell pepper, diced
- •1 medium carrot, peeled and diced
- •1 cup frozen peas, thawed
- •1 teaspoon ground turmeric
- •1 teaspoon sweet paprika
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the extra virgin olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- 3
Add the diced onion, bell pepper, and carrot, sautéing for about 5 minutes until the vegetables begin to soften.
- 4
Stir in the minced garlic, turmeric, sweet paprika, salt, and black pepper, cooking for 1 minute until fragrant.
- 5
Add the rinsed rice and thawed peas to the skillet, stirring well to coat the grains in the spiced oil and vegetables.
- 6
Pour in the vegetable broth and bring the mixture to a gentle simmer.
- 7
Cover the skillet tightly with a lid or heavy-duty aluminum foil, then transfer it to the preheated oven.
- 8
Bake undisturbed for 25 minutes, or until the liquid is fully absorbed and the rice is tender.
- 9
Remove from the oven, let it rest covered for 5 minutes, then fluff with a fork and garnish with chopped fresh parsley before serving.
💡 Chef tips
- You can easily swap the carrots and peas for any seasonal vegetables you have on hand, such as zucchini, corn, or diced green beans.
- To make this ahead, assemble the unbaked rice and vegetable mixture in your baking dish, cover tightly, and refrigerate for up to 24 hours before adding the hot broth and baking.
- Store any leftover baked rice in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water.
✅ How it should turn out
The finished rice should be fluffy and tender with distinct grains, beautifully colored by the spices, and smelling warmly of aromatic vegetables and herbs.