Vegetarian Oven-Baked Rice

Discover the ultimate comfort food with this vibrant and flavor-packed Vegetarian Oven-Baked Rice recipe. Perfectly fluffy basmati rice is infused with warm spices like cumin and turmeric, and baked to perfection with a medley of colorful vegetables, including sweet carrots, juicy cherry tomatoes, and tender green peas. Simmered in rich vegetable broth and oven-finished for a hands-off, no-fuss cooking experience, this dish delivers bold flavors with minimal effort. It's an ideal vegetarian main course or side dish that's both wholesome and satisfying. Topped with fresh parsley for a burst of freshness, this easy oven-baked rice is a one-pan wonder perfect for busy weeknights or dinner parties. Enjoy delicious simplicity that’s as nourishing as it is delightful!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the basmati rice under cold running water until the water runs clear. Drain and set aside.

Step 3

In a large oven-proof pan or a casserole dish, heat the olive oil over medium heat on the stove.

Step 4

Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Stir in the diced carrot and red bell pepper, and cook for another 3-4 minutes until they start to soften.

Step 6

Add the rinsed rice to the pan and sauté for about 2 minutes, allowing the rice to become slightly toasted.

Step 7

Stir in the ground cumin, turmeric, salt, and black pepper, ensuring the rice and vegetables are coated with the spices.

Step 8

Pour the vegetable broth over the rice mixture, stir once, and bring the mixture to a simmer.

Step 9

Add the cherry tomatoes and peas to the pan, distributing them evenly over the rice.

Step 10

Cover the pan with a lid or a piece of aluminum foil that fits tightly, and transfer it to the oven.

Step 11

Bake in the preheated oven for 25-30 minutes or until the rice is tender and has absorbed all the liquid.

Step 12

Remove the pan from the oven carefully. Fluff the rice with a fork and sprinkle chopped parsley over the top.

Step 13

Serve warm, straight from the pan, as a main course or a side dish.

Nutrition Facts

Serving size	(1525.8g)

Amount per serving	% Daily Value*
Calories	1088.7

Total Fat 37.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 4252.0mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.3g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 268.9mg	0%
Iron 13.5mg	0%
Potassium 2523.2mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 11.7%

Carbs: 58.2%