Fluffy seasoned rice and oven roasted vegetables, all baked in one pan? YES YOU CAN! The veggie juices drip down into the rice while it’s baking so it absorbs all that extra flavour. It’s like free vegetable broth. While this Oven Baked Rice and Vegetables is great as a side, I usually have it as a meal!
With regards to this Oven Baked Rice and Vegetables, there is just one principle – you need to utilize LOTS of veggies. Furthermore, I’m not trying to say that to sound shameless, I’m being not kidding. Since you need enough to cover the rice altogether while it’s heating. This fills 2 needs I utilized carrots, zucchinis, corn, capsicum/ringer peppers, onion and cauliflower, which are all norm for my week after week shop. I’m certain you can make yours substantially more energizing than mine.
At the point when you prepare the rice and simmered vegetables in a single container, actually there is just such an excess of veggies that get the advantage of the delightful stove cooking scorch. So when you are spreading the veggies across the highest point of the rice, try to be reasonable! Get a touch of each sort of veggies on a superficial level so you get some roast.
Also, for those veggies that can live without being broiled, similar to carrots, broccoli and peas, cook them IN the rice, as opposed to on a superficial level, or push them down under different veggies. Leave the surface for veggies that truly advantage from being cooked in the broiler – in my reality, that incorporates: onions, zucchinis, cauliflower, capsicum/ringer peppers.
Fluffy seasoned rice and oven roasted veggies, all baked in ONE PAN! Imagine the possibilities!
- 1 1/2 cups basmati or jasmine rice , uncooked (Note 1 for other rice types)
- 1 1/2 cups (375ml) chicken or vegetable broth (I use chicken)
- 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)
- 1 red onion , halved and cut into wedges
- 1 capsicum / bell pepper , cut into 2.5cm / 1″ pieces
- 1/2 small cauliflower , broken into florets
- 2 zucchini , cut into 2cm / 4/5″ chunks
- 2 corn cobs , each cut into 3 (6 small cobs)
- 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 (Note 3 for low sodium)
- 1 tsp pepper plus extra
- Finely chopped parsley
- Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
- Mix Spice Mix in a small bowl.
- Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13″. Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
- Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well – hands are best for this.
- Remove rice from oven.
- Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
- Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there’s a bit of each type of vegetable on the surface. Push corn mostly under.
- Drizzle with more oil (optional), sprinkle with more pepper.
- Bake for 30 minutes. Remove from oven, rest for 5 – 10 minutes.
- Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!
- This recipe is best made with white long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – same cook time. Risotto and paella rice are not suitable. Brown rice will take about 1 hr 10 minutes in the oven. So bake covered in foil for 40 minutes, then spread over vegetables and bake for a further 30 minutes.OTHER VEGETABLES: You can use any vegetables that you want for this recipe that are suitable for roasting, but you’ll need to cut them to size so they roast in 30 minutes. Or you could add them with the carrots at the beginning of the recipe, in which case they need to be able to hold up to a full 50 minutes baking time.When choosing veggies, bear in mind that there is only so much surface area and only those veggies on the top will get charred like traditional roasted veggies. That is why I choose to cook the carrots in the rice and to push most of the corn under – they are tasty even without being browned from the roasting. For vegetables that cook quickly like asparagus and green beans, toss them on top for the last 15 minutes of bake time (otherwise they’ll be a soggy mess) If you would like to lower the sodium in this, use low sodium broth and reduce the salt to 1/2 tsp and increase the garlic powder and thyme by 1/2 tsp each YOGHURT SAUCE: The roasted veg are juicy and the rice is seasoned so I don’t need a sauce with this. However, if serving the next day, the rice does tend to be drier so a sauce is nice. I normally just use a mix of yoghurt + lemon + olive oil.