One-Pan Baked Rice and Vegetables

Gone are the days when you need to stress over coming up with two delicious side dishes, because this genius recipe gives you both rice and veggies out of a single pan. And they’re not just any rice and veggies; they’re flavorful, herb-kissed roasted veggies and fluffy, tender rice. Not all shortcut methods deliver on results and flavor, but this one totally does. The first time I made it, my daughter said, “Mom, I like everything in this!” and since it’s chock full of vibrant veggies, that’s pretty much all I needed to hear. I’m making it every week now.

Why You’ll Love This Recipe

This one-pan baked rice and vegetables dish is a game changer for busy weeknights when you want something nutritious yet effortless. With minimal prep and cleanup, the oven does all the work while you relax. Plus, it’s a great way to incorporate more veggies into your meal without compromising on taste.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Small bowl
• Large mixing bowl
• Aluminum foil

Ingredients

For the Rice

• 1 1/2 cups jasmine rice, uncooked
• 1 1/2 cups chicken or vegetable broth
• 1 1/4 cups water
• 3 garlic cloves, minced
• 2 medium carrots, thinly sliced
• 2 tablespoons butter

For the Vegetables

• 1 red onion, halved and cut into wedges
• 1 bell pepper, chopped into 1-inch pieces
• 1/2 head cauliflower, chopped into florets
• 1/2 head broccoli, chopped into florets
• 2 zucchini, cut into chunks
• 1/4 cup olive oil

For the Seasoning Mix

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Step-by-Step Instructions

1. Preheat your oven to 400°F and set aside a 9×13-inch baking dish.
2. In a small bowl, stir together the paprika, thyme, rosemary, garlic powder, salt, and pepper. Set aside.
3. In the baking dish, add the rice, broth, water, garlic, sliced carrots, and butter. Add 1 1/2 teaspoons of the seasoning mix and stir to combine.
4. Cover tightly with foil and bake for 20 minutes.
5. Meanwhile, in a large bowl, combine the red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil. Add the remaining spice mix and toss well.
6. Remove the rice from the oven and increase the heat to 425°F.
7. Uncover the dish and arrange the vegetables on top of the rice. Drizzle with more olive oil and season with salt and pepper, if desired.
8. Bake, uncovered, for 30 minutes. After baking, push the vegetables to one side, fluff the rice with a fork, then toss everything together. Enjoy!

Tips for Success

Ensure the vegetables are evenly coated with the seasoning mix to maximize flavor. Also, tightly sealing the foil in the initial baking stage helps the rice cook evenly.

Additional Tips and Variations

You can swap out the vegetables for whatever is in season or your personal favorites. Try adding mushrooms or cherry tomatoes for a different twist. For a vegan version, use vegetable broth and replace butter with a plant-based alternative.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 7g | Carbohydrates: 55g | Fat: 12g | Fiber: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of rice? Yes, however, cooking times may vary. Adjust the liquid amount and baking time accordingly.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Conclusion

This one-pan baked rice and vegetables recipe is simplicity at its best, delivering both taste and convenience. Give it a try, and let us know how it turned out for you by sharing your thoughts and variations in the comments below!