One-Pan Baked Rice and Vegetables

One-Pan Baked Rice and Vegetables: A Flavorful and Easy Weeknight Meal

Looking for a delicious and hassle-free dinner idea that the whole family will love? Look no further than this One-Pan Baked Rice and Vegetables recipe! With just a few simple ingredients and minimal prep work, you can create a hearty and satisfying meal that’s perfect for busy weeknights or lazy weekends. This recipe combines fluffy jasmine rice, tender vegetables, and aromatic herbs and spices, all baked together in one pan for easy cleanup and maximum flavor. Whether you’re a seasoned home cook or just starting out in the kitchen, this recipe is sure to become a new favorite in your meal rotation.

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

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a large baking dish or roasting pan with cooking spray or olive oil.
2. In a large mixing bowl, combine the jasmine rice, chicken or vegetable broth, water, minced garlic, and thinly sliced carrots. Stir well to combine.
3. Pour the rice mixture into the prepared baking dish, spreading it out evenly in a single layer.
4. In the same mixing bowl used for the rice, add the chopped red onion, bell pepper, cauliflower florets, broccoli florets, and zucchini chunks. Drizzle with olive oil and toss until all the vegetables are evenly coated.
5. Sprinkle the seasoning mix over the vegetables, tossing again to ensure they are evenly seasoned.
6. Arrange the seasoned vegetables on top of the rice mixture in the baking dish, spreading them out evenly.
7. Dot the vegetables and rice with butter for added richness and flavor.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to 1 hour, or until the rice is tender and the vegetables are cooked through.
9. Once cooked, remove the foil and fluff the rice with a fork. Serve hot and enjoy!

Cooking Notes and Variations:

• Feel free to customize the vegetable selection based on your preferences or what you have on hand. Other great options include sliced mushrooms, diced sweet potatoes, or cherry tomatoes.
• For extra protein, add cubed chicken breast or tofu to the vegetable mixture before baking. Simply toss the protein with olive oil and seasoning before mixing it with the vegetables.
• To make this dish dairy-free, simply omit the butter or replace it with a dairy-free alternative.
• Experiment with different herbs and spices to suit your taste preferences. Fresh herbs like parsley or cilantro can be added for a burst of freshness, while smoked paprika or cumin can add depth and smokiness to the flavor profile.

Keto and Low-Carb Versions:

For a keto or low-carb version of this dish, simply replace the jasmine rice with cauliflower rice. Follow the same instructions for preparing the vegetables and seasoning mix, then spread the cauliflower rice in the baking dish and layer the seasoned vegetables on top. Bake as directed until the vegetables are tender and the cauliflower rice is cooked through.

This One-Pan Baked Rice and Vegetables recipe is a true winner when it comes to easy, wholesome, and flavorful meals. With minimal prep work and cleanup required, it’s perfect for busy weeknights or lazy weekends when you want something delicious without all the fuss. Plus, it’s endlessly customizable, so feel free to get creative and make it your own. Give this recipe a try and enjoy a satisfying and nutritious meal that the whole family will love