Prep time: 10 mins | Cook time: 50 mins | Serves: 4
This baked rice and vegetables is an incredible one-pot meal. It is incredibly easy and quick to throw together and one of the best weeknight dinner options if you are looking for a fuss-free meal to serve to your family. This is packed with flavor from the herb-flavored roasted veggies and fully, tender rice.
INGREDIENTS
2 tbsp butter
1 1/2 c. jasmine rice, uncooked
3 garlic cloves, minced
1 1/4 c. water
2 medium carrots, thinly sliced
1 1/2 c. chicken or vegetable broth
VEGETABLES:
1/2 head broccoli, chopped into florets
1 red onion, halved and cut into wedges
1/2 head cauliflower, chopped into florets
1 bell pepper, chopped into 1” pieces
1/4 c. olive oil
2 zucchini, cut into chunks
SEASONING MIX:
1 tsp dried thyme
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
How to make One-Pan Baked Rice and Vegetables
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the paprika, thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Mix well until combined and set aside.
Step 3: Add the rice to a 9 x 13-inch baking dish along with broth, water, garlic, sliced carrots, and butter. Then, add 1 1/2 tsp of the seasoning mix. Mix well. Using foil, tightly cover the baking dish. Place in the preheated oven and bake for about 20 minutes.
Step 4: In the meantime, place the red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil in a large bowl. Then, add the rest of the spice mix and stir well.
Step 5: Take the rice out of the oven and adjust the oven temperature to 425 degrees F.
Step 6: Remove the foil. On top of the rice, arrange the vegetables and drizzle with extra olive oil. If desired, season with salt and pepper.
Step 7: Place in the preheated oven and bake for about 30 minutes. To one side, push the veggies and fluff the rice using a fork. Toss the veggies and rice.
Step 8: Serve and enjoy!
Ingredients
- 2 tbsp butter
- 1 1/2 c. jasmine rice, uncooked
- 3 garlic cloves, minced
- 1 1/4 c. water
- 2 medium carrots, thinly sliced
- 1 1/2 c. chicken or vegetable broth
- VEGETABLES:
- 1/2 head broccoli, chopped into florets
- 1 red onion, halved and cut into wedges
- 1/2 head cauliflower, chopped into florets
- 1 bell pepper, chopped into 1” pieces
- 1/4 c. olive oil
- 2 zucchini, cut into chunks
- SEASONING MIX:
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the paprika, thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Mix well until combined and set aside.
Step 3: Add the rice to a 9 x 13-inch baking dish along with broth, water, garlic, sliced carrots, and butter. Then, add 1 1/2 tsp of the seasoning mix. Mix well. Using foil, tightly cover the baking dish. Place in the preheated oven and bake for about 20 minutes.
Step 4: In the meantime, place the red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil in a large bowl. Then, add the rest of the spice mix and stir well.
Step 5: Take the rice out of the oven and adjust the oven temperature to 425 degrees F.
Step 6: Remove the foil. On top of the rice, arrange the vegetables and drizzle with extra olive oil. If desired, season with salt and pepper.
Step 7: Place in the preheated oven and bake for about 30 minutes. To one side, push the veggies and fluff the rice using a fork. Toss the veggies and rice.
Step 8: Serve and enjoy!
