Vegetarian Oven-Baked Rice
Transform your weeknight meals with this vibrant and wholesome Vegetarian Oven-Baked Rice recipe, featuring tender basmati rice infused with aromatic spices like turmeric and cumin. Packed with colorful veggies—sweet carrots, bell peppers, juicy cherry tomatoes, and nutrient-rich green peas—this oven-baked dish is both hearty and easy to prepare. A quick stovetop sauté ensures rich flavors, while the baking process delivers perfectly fluffy rice. Finished with a sprinkle of fresh parsley, this dish is ideal as a satisfying main course or an impressive side, perfect for vegetarians and fans of one-pan recipes. Ready in just an hour, it’s a delicious way to bring comfort food to your table without the hassle.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Green peas, frozen
- 1 small Onion, finely chopped
- 3 Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.
In a large oven-proof pan or a casserole dish, heat the olive oil over medium heat on the stove.
Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until the onion becomes translucent.
Stir in the diced carrot and red bell pepper, and cook for another 3-4 minutes until they start to soften.
Add the rinsed rice to the pan and sauté for about 2 minutes, allowing the rice to become slightly toasted.
Stir in the ground cumin, turmeric, salt, and black pepper, ensuring the rice and vegetables are coated with the spices.
Pour the vegetable broth over the rice mixture, stir once, and bring the mixture to a simmer.
Add the cherry tomatoes and peas to the pan, distributing them evenly over the rice.
Cover the pan with a lid or a piece of aluminum foil that fits tightly, and transfer it to the oven.
Bake in the preheated oven for 25-30 minutes or until the rice is tender and has absorbed all the liquid.
Remove the pan from the oven carefully. Fluff the rice with a fork and sprinkle chopped parsley over the top.
Serve warm, straight from the pan, as a main course or a side dish.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 34.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2988 mg | 64% | |
*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.
