Oven Baked Vegetarian Rice
Discover the perfect blend of heartiness and convenience with this Oven Baked Vegetarian Rice recipe—a one-dish wonder packed with vibrant vegetables and aromatic spices like cumin, smoked paprika, and oregano. Featuring a medley of zucchini, bell peppers, carrots, and tomatoes, this dish transforms simple pantry staples into a wholesome, flavor-packed meal with minimal effort. The long-grain rice absorbs the seasoned vegetable broth as it bakes to tender perfection in the oven, leaving you with a satisfying side dish or a complete vegetarian entrée. With just 15 minutes of prep and no stovetop babysitting required, this recipe is a must-try for busy weeknights or meal preps. Garnish with freshly chopped parsley for a pop of color and enjoy this warm, comforting dish straight from the oven!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 large Tomatoes, diced
- 1 cup Uncooked long-grain rice
- 2 cups Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized oven-safe baking dish with cooking spray or a small amount of olive oil.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and diced carrots to the skillet. Cook for another 2-3 minutes, stirring frequently.
Stir in the red bell pepper and zucchini, cooking for another 3-4 minutes until the vegetables start to soften.
Add the diced tomatoes, uncooked rice, cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to coat the rice and vegetables evenly in the spices.
Pour the vegetable broth into the skillet and allow it to come to a gentle simmer. Stir everything together and remove from heat.
Carefully transfer the rice and vegetable mixture into the prepared baking dish. Spread it out evenly.
Cover the baking dish tightly with aluminum foil to trap the steam. Place it in the preheated oven and bake for 35-40 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, remove the foil and fluff the rice gently with a fork. Let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired. Serve warm and enjoy your Oven Baked Vegetarian Rice!
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 38.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3494 mg | 74% | |
*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.
