If you’re searching for a truly comforting yet vibrant meal, this Oven Baked Rice and Vegetables Recipe is an absolute treasure to add to your repertoire. Combining fragrant basmati rice with a colorful medley of roasted vegetables, this dish is bursting with layers of flavor and texture that come together effortlessly in the oven. It’s a one-pan wonder that fills your kitchen with irresistible aromas and delivers a satisfying, wholesome dinner that will have everyone asking for seconds. Whether you’re cooking for family or impressing friends, this recipe nails the perfect balance of hearty and healthy.
Ingredients You’ll Need
These ingredients are surprisingly simple, yet each one plays an essential role in crafting the vibrant flavors and textures of this Oven Baked Rice and Vegetables Recipe. From aromatic spices to fresh vegetables, every element is thoughtfully chosen to brighten the dish and elevate the experience.
- 1 1/2 cups basmati or jasmine rice: Choose your favorite long-grain rice for fluffy, fragrant results (see Note 1 if considering other rice varieties).
- 1 1/2 cups (375ml) chicken or vegetable broth: Adds depth and richness—vegetarian options work beautifully too.
- 1 1/4 cups (315ml) water: Balances moisture for perfect rice texture.
- 2 garlic cloves, minced: Brings a subtle savory kick that infuses the entire dish.
- 2 medium carrots, cut into 1 cm thick slices: Adds sweetness and a tender bite.
- 30g (2 tbsp) unsalted butter (optional): Enhances creaminess and richness if you choose to include it.
- 1 red onion, halved and cut into wedges: Offers a mild sharpness and beautiful color contrast.
- 1 capsicum/bell pepper, cut into 2.5cm pieces: Infuses sweetness and crunch with vibrant red hues.
- 1/2 small cauliflower, broken into florets: Provides a delicate nuttiness and hearty texture.
- 2 zucchini, cut into 2cm chunks: Adds moisture and tender green freshness.
- 2 corn cobs, each cut into thirds: Sweet kernels that roast to smoky perfection.
- 1/4 cup olive oil (plus more for drizzling): Essential for roasting vegetables and melding flavors.
- 1 1/2 tsp paprika: Adds smoky warmth and depth.
- 1 1/2 tsp thyme or other dried herb: A fragrant herbal note to complement the vegetables.
- 1 tsp garlic powder (or onion powder): Boosts the garlic flavor without overpowering.
- 1 tsp salt (see Note 3 for low sodium adjustment): Elevates all the flavors beautifully.
- 1 tsp pepper (plus extra for sprinkling): Adds a gentle heat and complexity.
- Finely chopped parsley: Fresh herb finish to brighten the dish before serving.
How to Make Oven Baked Rice and Vegetables Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 200°C (390°F for standard ovens; 180°C/350°F for fan/convection types). Preparing your oven ahead ensures everything cooks evenly and your kitchen fills with a wonderful aroma right from the start.
Step 2: Mix Your Spice Blend
In a small bowl, blend together paprika, thyme, garlic powder, salt, and pepper. This simple, yet powerful spice mix is the secret to infusing every bite with balanced flavors that make this Oven Baked Rice and Vegetables Recipe stand out.
Step 3: Prepare the Rice Base
Place your basmati or jasmine rice in a baking dish about 23 x 30 cm (9 x 13 inches) along with the chicken or vegetable broth, water, minced garlic, carrots, and 1 1/2 tsp of that fragrant spice mix. Stir everything gently to combine, then cover tightly with foil and pop it in the oven to bake for 20 minutes. This step allows the rice to begin absorbing the flavors and liquid, setting a flavorful foundation for the vegetables to join later.
Step 4: Toss the Roasting Vegetables
While the rice bakes, place your cucumber, red onion, capsicum, cauliflower florets, zucchini chunks, and corn pieces in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle the remaining spice mix over everything. Use your hands to mix well, ensuring every vegetable piece is coated with oil and spices—this touch helps them roast beautifully and develop those irresistible caramelized edges.
Step 5: Prepare for Roasting
After the rice has baked for the initial 20 minutes, carefully remove the foil from the baking dish. Increase your oven temperature to 220°C (430°F standard / 200°C fan). This hotter setting will help the vegetables roast perfectly on top of the rice.
Step 6: Layer the Vegetables on the Rice
Spread the seasoned vegetables evenly over the partially cooked rice, making sure to distribute the colors and textures across the surface for even roasting. Push the corn cobs slightly under the veggies to ensure they also soak in the lovely juices beneath. Optionally, drizzle a little more olive oil and sprinkle more pepper on top to heighten the flavor and help create a beautiful roasted finish.
Step 7: Roast Everything Together
Place the dish back into the oven and allow it to roast uncovered for 30 minutes. This final stage lets the vegetables become tender and golden while the rice finishes cooking to fluffy perfection. Once done, take it out and let it rest, uncovered, for 5 to 10 minutes. This pause helps the flavors meld and the texture settle for the best eating experience.
Step 8: The Finishing Touch and Serving
Before serving, sprinkle finely chopped parsley over the dish for a fresh, herbaceous note. Gently push the vegetables aside and fluff the rice, folding it through the tender vegetables so every bite hits with a burst of flavor. Now it’s ready to enjoy!
How to Serve Oven Baked Rice and Vegetables Recipe
Garnishes
A sprinkle of fresh parsley or a few curls of lemon zest can brighten the dish visually and provide a lovely aroma. If you enjoy a bit of heat, adding a pinch of chili flakes on top before serving gives a gentle kick that complements the smoky paprika beautifully.
Side Dishes
This vibrant Oven Baked Rice and Vegetables Recipe works beautifully on its own as a hearty vegetarian main or can be paired with simple sides like a crisp green salad, grilled chicken, or even a dollop of yogurt or tzatziki to balance the warmth and spice.
Creative Ways to Present
Try serving this dish family-style in the baking dish straight from the oven to keep things casual and cozy. For a restaurant feel, plate it carefully with a drizzle of olive oil and fresh herbs on top. You might also serve it inside large roasted bell pepper halves or alongside warm flatbreads to add some fun texture contrasts.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and keep them in the fridge for up to 3 days. The rice soaks up the flavors overnight, often tasting even better the next day.
Freezing
This meal freezes well. Portion it out into freezer-safe containers or bags and freeze for up to 2 months. Just be mindful that textures of some vegetables might soften slightly upon thawing.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to revive moisture. For best results, cover to keep steam in and stir halfway through reheating to warm evenly.
FAQs
Can I use brown rice instead of basmati or jasmine rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice takes longer to cook and may require extra liquid and an extended bake time to soften properly in the oven.
Is this recipe suitable for vegans?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the butter or replace it with a plant-based alternative. The olive oil and spices ensure plenty of flavor remains.
Can I add protein to this dish?
Definitely! Adding cooked chickpeas, black beans, or even small pieces of cooked chicken before baking can turn this into a more protein-packed meal without sacrificing ease or flavor.
What if I don’t have all the specified vegetables?
Feel free to substitute with whatever fresh or frozen vegetables you have on hand. Broccoli, green beans, or peas work beautifully. Just keep an eye on cooking times as denser vegetables might need a bit more time.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth. Always double-check labels to avoid hidden gluten in packaged ingredients.
Final Thoughts
If you’re craving a dish that’s comforting, colorful, and full of vibrant flavor, you absolutely cannot go wrong with this Oven Baked Rice and Vegetables Recipe. It’s easy to prepare, cooks mostly unattended in the oven, and delivers such a satisfying combo of textures with the roasted vegetables nestled perfectly atop fluffy, seasoned rice. I encourage you to try it soon—you might just have found your new weeknight favorite!
Print
Oven Baked Rice and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
A flavorful and colorful oven-baked rice and vegetable dish combining basmati or jasmine rice with a medley of fresh vegetables roasted to perfection. This one-dish meal is seasoned with a fragrant spice mix and is perfect as a wholesome vegetarian main or side dish.
Ingredients
Rice and Broth
- 1 1/2 cups basmati or jasmine rice, uncooked
- 1 1/2 cups (375ml) chicken or vegetable broth
- 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)
Roasting Vegetables
- 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 zucchinis, cut into 2cm (4/5″) chunks
- 2 corn cobs, each cut into 3 pieces (6 small cobs)
Spice Mix and Seasoning
- 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
- 1 tsp pepper, plus extra for sprinkling
- Finely chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) if using a standard oven, or 180°C (350°F) for a fan/convection oven to prepare for baking the rice initially.
- Prepare Spice Mix: In a small bowl, mix together paprika, thyme, garlic powder, salt, and pepper to create a flavorful spice blend for both rice and vegetables.
- Combine Rice Ingredients: In a baking dish approximately 23 x 30 cm (9 x 13″), combine the uncooked rice, minced garlic, sliced carrots, broth, water, butter if using, and 1 1/2 teaspoons of the spice mix. Stir to evenly distribute, then cover the dish tightly with foil and bake for 20 minutes.
- Prepare Vegetables: While the rice is baking, place the red onion wedges, capsicum pieces, cauliflower florets, zucchini chunks, and corn pieces in a large bowl. Drizzle with 1/4 cup of olive oil and sprinkle the remaining spice mix over the vegetables. Mix thoroughly by hand to coat all pieces evenly.
- Remove Rice and Increase Oven Temperature: After 20 minutes, carefully remove the baking dish from the oven. Increase the oven temperature to 220°C (430°F) for a standard oven or 200°C (390°F) for fan/convection to roast the vegetables.
- Add Vegetables to Rice: Remove the foil from the rice and spread the prepared roasting vegetables evenly over the rice in the dish, ensuring some of each vegetable type is on the surface. Push most of the corn pieces just beneath the vegetable layer.
- Season and Prepare for Roasting: Optionally drizzle a little more olive oil over the vegetables and sprinkle additional pepper to taste to enhance flavor and roasting.
- Roast the Combined Dish: Place the baking dish back into the oven and roast for 30 minutes until the vegetables are tender and slightly caramelized.
- Rest the Dish: Remove the dish from the oven and allow it to rest for 5 to 10 minutes. This resting period allows flavors to meld and the rice to settle.
- Garnish and Serve: Sprinkle finely chopped parsley over the top if desired. Gently push the vegetables aside and fluff the rice with a fork, mixing it lightly through the vegetables to distribute the flavors evenly. Serve warm as a satisfying vegetarian meal or side dish.
Notes
- Note 1: This recipe works best with long-grain rice like basmati or jasmine for optimal texture. If using other types of rice, adjust cooking times accordingly.
- Note 2: Use chicken broth for a richer flavor or vegetable broth to keep the dish vegetarian.
- Note 3: To reduce sodium intake, reduce or omit added salt and use low-sodium broth.
- Butter is optional; omit for dairy-free or vegan preferences.
- Feel free to swap out or add other vegetables based on seasonality and preference.
