Baked Rice and Vegetables
This one-pan wonder features fluffy, seasoned rice and tender oven-roasted vegetables, all baked together to absorb rich flavors. The juices from the vegetables infuse the rice as it cooks, creating a wholesome and satisfying dish perfect as a healthy meal or a versatile side. A delightful and easy way to enjoy a medley of colorful vegetables and aromatic rice.
Instructions
- 1
Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
- 2
Mix paprika (1.5 tsp), thyme (1.5 tsp), garlic powder (1 tsp), salt (1 tsp), and black pepper (1 tsp) to create the Spice Mix in a small bowl.
- 3
Place jasmine rice (1.5 cups), vegetable broth (1.5 cups), water (1.25 cups), garlic cloves (2 minced), carrots (2 medium), and plant butter (2 tbsp) (optional) in a 23 x 30 cm / 9 x 13 inch baking dish. Add 1.5 tsp of the Spice Mix. Stir, cover with foil, and bake for 20 minutes.
- 4
Meanwhile, place onion (1 red), bell pepper (1 red), cauliflower (0.5 small), zucchini (2), and cobs (2 corn) in a large bowl. Drizzle with olive oil (0.25 cup) and sprinkle over the remaining Spice Mix. Mix well, preferably by hand.
- 5
Remove rice from oven.
- 6
Increase oven temperature to 220C/430F (standard) / 200C/390F (fan / convection).
- 7
Remove the foil from the baking dish. Spread the Roasting Vegetables evenly over the rice, ensuring some of each vegetable type is on the surface for charring. Push the [corn cobs] mostly under the other vegetables.
- 8
Drizzle with more [olive oil] (optional) and sprinkle with extra [black pepper].
- 9
Bake for 30 minutes. Remove from oven and let rest for 5-10 minutes.
- 10
Sprinkle with [fresh parsley] if desired. Gently push the vegetables aside, fluff the rice, and toss it through the vegetables to distribute the flavors. Serve immediately.
Nutrition Facts
Per portion