Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Oven Baked Rice and Vegetables (ONE PAN!!) Recipe
Fluffy seasoned rice and oven roasted greens, all baked in a single pan? YES YOU CAN! The veggie juices drip down into the rice whereas it’s baking so it absorbs all that additional flavour. It’s like free vegetable broth. Whereas this Oven Baked Rice and Greens is nice as a facet, I often have it as a meal!
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I in all probability ought to be sharing an Asian recipe to be on theme, however I’m so overdue on this Oven Baked Rice and Greens, I need to share it as we speak! It is a reader request – effectively, I ought to say readerS. After sharing my Oven Baked Chicken and Rice earlier this yr, I had an astonishing variety of individuals requesting a vegetable model. So right here it’s!
On the subject of this Oven Baked Rice and Greens, there is just one rule – you need to use LOTS of veggies. And I’m not simply saying that to sound cheeky, I’m being critical. Since you want sufficient to cowl the rice completely whereas it’s baking. This serves 2 functions:
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Acts as a canopy for the rice, permitting it to basically “steam” prefer it does when cooked on the range; and
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The juices that drip from the veggies whereas they’re roasting on high provides flavour to the rice. It’s like free vegetable broth that’s all sucked up by the rice.
I used carrots, zucchinis, corn, capsicum/bell peppers, onion and cauliflower, all of that are customary for my weekly store. I’m positive you may make yours rather more thrilling than mine. 😉
While you bake the rice and roasted greens in a single pan, the fact is that there’s solely a lot veggies that get the advantage of the attractive oven roasting char. So if you find yourself spreading the veggies throughout the highest of the rice, be certain that to be truthful! Get a bit of every sort of veggies on the floor so that you get some char.
And for these veggies that may dwell with out being roasted, like carrots, broccoli and peas, cook dinner them IN the rice, slightly than on the floor, or shove them down below the opposite veggies. Go away the floor for veggies that basically profit from being browned within the oven – in my world, that features: onions, zucchinis, cauliflower, capsicum / bell peppers.
As for the rice?
It’s seasoned. It’s fluffy. It’s sucked up all these vegetable juices.
Frankly, it’s the very best a part of this recipe. 😉 However we should eat our veggies! – Johnsat x
PS I count on many individuals might consider this as a facet dish to pair with a protein, however in all honesty, I’ve it as a meal. I don’t suppose I’ve ever made it as a facet.
PPS You received’t want a sauce with this when you serve it contemporary. The roasted veggies are juicy and the rice is flavoured. However in order for you a sauce, a easy yoghurt + lemon one would pair nice with this. Recipe within the notes.
PPPS Those that are followers of the Oven Baked Chicken and Rice might discover that this recipe doesn’t name for the step to “oven saute” onions earlier than including the rice. The reason being as a result of this recipe will get additional flavour from the veggie juices that drip into the rice whereas baking. 🙂
WATCH HOW TO MAKE IT
Ingredients
- 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
Instructions
- 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!
Notes
1. 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.
2. 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).
3. 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.
4. 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.
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