Oven Baked Rice and Vegetables
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4.99 out of 5 stars
(50)
Ingredients
5 servings
- 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
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Preparation
Step 1
Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
Step 2
Mix Spice Mix in a small bowl.
Step 3
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.
Step 4
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.
Step 5
Remove rice from oven.
Step 6
Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
Step 7
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.
Step 8
Drizzle with more oil (optional), sprinkle with more pepper.
Step 9
Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
Step 10
Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!
Step 11
Save recipe for the next time?