Brown Rice Baked
Elevate your weeknight dinner with this wholesome and flavorful Brown Rice Baked dish, a one-pan wonder that's both nutritious and delicious! Packed with hearty brown rice, vibrant veggies like red bell peppers, carrots, and peas, and seasoned with warming spices like paprika and cumin, this recipe delivers a perfect balance of earthy flavors and satisfying textures. Baked in vegetable broth to enhance its depth and aroma, this oven-baked delight is both easy to prepare and irresistibly comforting. Ready in just over an hour, it’s an ideal choice for meal prep or a cozy family meal. Topped with fresh parsley for a final burst of color and flavor, this savory bake is a must-try for anyone seeking healthy, plant-powered dishes. Serve it as a standalone entrée or alongside your favorite protein for a complete and nourishing meal!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Carrot, diced
- 1 medium Red bell pepper, chopped
- 1 cup Frozen peas
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the brown rice under cold water until the water runs clear, then set it aside to drain.
In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic, diced carrot, and chopped red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
Add the paprika, cumin, salt, and black pepper to the skillet. Stir well to evenly coat the vegetables with the spices.
Pour in the drained brown rice and stir to combine it with the vegetable mixture.
Add the vegetable broth and bring the mixture to a simmer. Allow it to bubble gently for 2 minutes.
Stir in the frozen peas and carefully cover the skillet with an oven-safe lid or aluminum foil.
Place the skillet in the preheated oven and bake for 40 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, remove the dish from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
