Oven Baked Rice with Vegetables - My Gorgeous Recipes (2024)

Published: Apr 10, 2021 · Modified: Jan 7, 2023 by Daniela Apostol · This post may contain affiliate links · 6 Comments

Oven Baked Rice with Vegetables, a delicious side dish made with basmati rice, mushrooms, carrots, peppers, onions and broth. The rice is so fluffy and baked to perfection. It's the perfect accompaniment to any roast, fish or vegetarian/vegan alternatives. On the table in well under an hour.

As much as I love some plain basmati rice, or some good old pilau rice, especially with Asian or Middle Eastern food, this vegetable rice is a great favourite of mine, not only because it reminds me of home, but also because it's healthy, filling, and so delicious too.

Plus, there is not need to have extra veggie sides, this dish takes care of the carbs and vegetables at once. Cooking on the stove top is certainly quicker, but baking it in the oven ensures a perfectly cooked rice where every grain is separate and fluffy, without any stirring whatsoever.

You can use any vegetables you have around, either fresh or the frozen vegetable mix. I am a huge fan of mushrooms, so of course I had to throw some in; they also add more goodness to the dish.

Making this dish is super simple, only one thing is crucial here: getting the rice to water/stock ratio right. With basmati rice, the perfect ratio is 1: 2 ½, so one cup of rice and 2 and a half cups of water or stock.

I haven't tried it with any other rice, but I would think that if you use long grain, the amount of liquid has to be increased to at least 3 cups, as it needs more water to cook perfectly.

Ingredients needed

• basmati rice
• carrots
• chopped mushrooms
• red pepper
• green pepper
• onion
• garlic
• vegetable oil
• a knob of butter
• vegetable stock/broth
• salt and pepper - to taste
• spring onions - to garnish

Step-by-step photos and instructions

If you use mushrooms, I find that cooking them beforehand makes the dish a lot more flavourful. Also, grating the carrot not only reduces its cooking time, but it also adds a splash of colour to the rice.

• melt the butter, add the chopped mushrooms, and cook them on a medium heat for 3-4 minutes or until golden
• remove them from the heat, add the oil and chopped onions and salt, and fry them until golden
• add the peppers, grated carrots and the cooked mushrooms, then in goes the rinsed rice and stock
• give everything a good stir, then transfer to an oven-proof dish and place the lid on
• bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 35 minutes or until the liquid has been absorbed and the rice is cooked through
• use a fork to fluff the rice up, and garnish with chopped spring onions

Easy swaps

For me, cooking has always been a matter of making the most of the ingredients I have around. Unlike baking, which requires precision for the ingredients to work their magic, with anything else, it's a matter of taste and availability.

I find that onions, carrots and peppers together are the golden mix for any soup, casserole or hot pot. They are, most of the times, quite enough to flavour any dish, and up the nutritional value.

Apart from mushrooms, feel free to add anything else that you have: peas, broccoli broken into small florets, sweetcorn, green beans, and the list is endless. With tougher veggies that require a longer cooking time, make sure they are pre-boiled before adding them to the dish.

I love the simplicity of this side, and the great flavours combined, but, if you like a bit of a kick, you can use some turmeric, more more colour, or some dried herbs. Do give it a go!

If you’ve tried myOVEN BAKED RICE WITH VEGETABLES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto see more delicious food and what I’m getting up to.