One-Pan Baked Rice and Vegetables
Gone are the days where 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. Making it every week now.
Just to be clear, you don’t have to cook the rice on the stovetop and then bake it with the veggies. No, no, no, the oven does all the work for you here. You just stir together some uncooked rice, chicken broth, carrots, and some seasoning, top it with butter, cover it, and pop it in the oven.
INGREDIENTS
- 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
