Vegan Oven-Baked Rice
Transform your weekly menu with this vibrant and flavorful Vegan Oven-Baked Rice—a wholesome, one-pot recipe that’s perfect for any occasion. Featuring tender long-grain white rice baked to perfection in savory vegetable broth, this dish is loaded with hearty vegetables like carrots, red bell peppers, and peas, and seasoned with aromatic spices like cumin and coriander. Prep is a breeze, and the oven does most of the work, making it an excellent option for busy weeknights or meal prep. Garnished with fresh parsley, this comforting and nutrient-rich recipe is not only vegan but also gluten-free, making it a versatile side or satisfying main dish that everyone at the table will love. Treat your taste buds to a simple yet delicious plant-based meal in just 50 minutes! Keywords: vegan baked rice, oven-baked rice recipe, easy vegan dinners, one-pot rice dish, healthy vegan meal.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large ovenproof skillet or baking dish, heat olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrot and red bell pepper to the skillet, and sauté for about 5 minutes until they start to soften.
Stir in the rinsed rice and cook for 2 minutes, allowing it to get coated with oil and begin to toast.
Add the vegetable broth, frozen peas, ground cumin, ground coriander, salt, and black pepper to the skillet. Stir to combine.
Bring the mixture to a simmer, then cover the skillet tightly with a lid or aluminum foil.
Carefully transfer the skillet to the preheated oven, and bake for 25 minutes.
After 25 minutes, remove the skillet from the oven and let it sit, covered, for an additional 10 minutes to allow the rice to soak up any excess liquid.
Fluff the rice with a fork and sprinkle with fresh parsley before serving.
Serve hot as a main or side dish and enjoy your vegan oven-baked rice!
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1854 mg | 39% | |
*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.
