Roasted Vegetable Rice Bake

A one-dish rice bake topped with roasted vegetables. The easiest way to cook rice and get it right every time. Even better, the vegetables roast at the same time. 

ROASTED VEGETABLE RICE BAKE

I am in love with this roasted vegetable rice bake. 

It's so easy to prepare and the flavour from the roasted vegetables and the rice is amazing.

It's one of my chuck-it-all-in recipes. You know how much I like them. I do like an easy recipe.

For this recipe bake, I flavoured the rice and mixed sweetcorn through it then topped it with Mediterranean vegetables which roast and develop so much flavour as they cook.

VEGETABLES TO USE IN A RICE BAKE

I used Mediterranean vegetables in the bake, but you could vary the vegetables you add to your bake. 

Here are some ideas. Select a few of these to add to your rice bake or just look in the fridge and freezer to see what you have.

Just remember vegetables that cook quicker, should be thrown into the baking dish later in the bake.

I'm thinking mangetout, asparagus and tomatoes (yes I know they are a fruit), which all cook quicker and will burn if left in for the whole cook time.

Vegetables you can use in a rice bake

• artichokes
• asparagus
• aubergine (eggplant)
• baby corn
• beetroot
• broccoli
• butternut squash
• carrots
• cauliflower
• cherry tomatoes
• courgette (zucchini)
• leeks
• mangetout
• mushrooms
• onion
• orange peppers
• parsnips
• red onion
• red peppers
• sugar snap peas
• sweet potatoes
• tomatoes
• yellow pepper

Spice up the vegetables using my easy fajita seasoning.

Reader's photo

Readers often email and message me when they enjoy my recipes, but if I'm lucky they share a photo too and give me permission to share it.

Gill served this rice bake with a dollop of hummus and chutney on the side.

WHAT TYPE OF RICE IS USED IN A RICE BAKE?

I used basmati rice to make this bake. 

It's a long grain rice, which will cook into fluffy individual grains. It's just the right kind for this type of dish. 

I haven't tried it with brown rice, but I suspect I would have to reduce the heat, add a bit more stock and cook it for longer.

In case you are wondering, here are the 3 types of rice:

Long Grained Rice 

The rice in this category are long-grain white and brown rice, jasmine rice and basmati rice. 

They are all long in shape and hold their shape as they cook. If you cook it right, the grains should be firm, fluffy and individual grains.

Long grained rice is perfect for a bake like this, although if you are using brown rice it may take longer to cook.

Medium Grained Rice

The rice in this category are risotto rice (arborio and valencia) or paella rice (bomba).

They are fatter grains that produce a chewy rice that become sticky and creamy when cooked properly. 

Medium grained rice is not a good choice for this bake.

Short Grained Rice

The rice in this category are short-grained white rice and sushi rice.

By far the thickest grain of rice out of the three types. It plumps up and is soft when cooked which is good for making sticky rice for making sushi or creamy rice pudding.

Short grained rice is a bad choice for this bake, don't use it!

also try - Mushroom Rice Bake with Gravy or Mediterranean Roasted Vegetable Couscous Salad

DOES THE RICE HAVE TO BE PRE-COOKED WHEN MAKING A RICE BAKE?

NO

That's what I love about this bake. You just throw the uncooked rice into a casserole dish and it will cook at the same time as the vegetables.

It's as simple as can be and the rice is so fluffy when you serve it.

HOW DOES THE RICE COOK?

The rice cooks while the vegetables roast.

The rice is tucked under a layer of vegetables in a flavoured vegetable stock.

It doesn't dry out as it is completely covered in vegetables, which helps to steam cook the rice.

HOW IS THE RICE FLAVOURED?

I flavoured the rice by making a vegetable stock with extra flavours added.

I used a stock cube, dried herbs, salt and pepper, made up into a stock with boiling water.

Dried herbs work better than fresh for this dish.

Alternatively you could add ground spices to the stock instead of dried herbs. 

FLAVOURING THE STOCK

• paprika & dried oregano
• dried chives & dried parsley
• dried basil &dried oregano
• ground turmeric & ground cumin
• ground ginger & ground coriander

You could also add chilli for a bit of a kick. Fresh chilli, chilli flakes or ground chilli.

Also try Easy Vegetable Paella

ROASTED VEGETABLES

The top layer of roasted vegetables really make this a complete meal with a lot of flavour and texture.

As the rice is flavoured the vegetables really don't need to be. Their natural flavours will develop as they cook. 

All the vegetables need is some seasoning from salt and pepper and a drizzle of olive oil.

If you love a dish with roasted vegetables, try this Mediterranean Roasted Vegetable Pasta Salad next.

Love getting veggies into all your meals? Try these pickled vegetable sandwiches with cream cheese.

MAIN COURSE OR SIDE DISH?

I serve this rice and vegetable casserole as a main course. It's filling and there is plenty of texture and flavour to satisfy.

However you could make it as the most amazing side dish.

Just think, an easy single bake instead of cooking the rice and all those vegetables separately. Less fuss and less time to prepare it. Oh and less washing up too!

You could serve this with sausages or something else easy from the freezer like vegetable fingers or spicy bean burgers.

You could also serve this as a side at a BBQ. 

If you're not veggie, I'll leave you to decide what it would be good served with.

Love this rice dish? Try an easy vegan meatball rice bake for a one-pot dinner.

LEFTOVER RICE BAKE

As with any rice dish, you need to cool any leftovers quickly then place in the fridge as soon as possible.

You must not leave cooked rice out for long as bacteria can grow.

To be safe, dish out as much as you plan to serve then spread the leftover rice and vegetables onto a baking sheet in a thin layer so they will cool rapidly.

Once cool ladle into an airtight container and store in the fridge for 2-3 days.

MORE RICE RECIPES TO TRY

Savoury Rice Dishes

1. Creamy Mushroom & Leek Risotto - risotto, valencia or arborio rice (medium grained rice)
2. One-Pot Southern Style Rice - basmati rice (long grained rice)
3. Potato, Leek & Spinach Soup with Rice - basmati rice (long grained rice)
4. Vegan Sausage, Red Pepper & Brown Rice Casserole - brown rice (long grained rice)

Sweet Rice Dishes

1. Creamy Rice Pudding with Boozy Berry Compote - pudding rice (short grained rice)
2. Creamy Rice Pudding with Raspberry Compote - pudding rice (short grained rice)
3. Creamy Rice Pudding with Toffee Bananas - pudding rice (short grained rice)
4. Gently Spiced Rice Pudding - pudding rice (short grained rice)

Next, check out Easy Vegan Rice Recipes for Lunch or Dinner.

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HOW TO MAKE ROASTED VEGETABLE RICE BAKE

Scroll down for step-by-step photos followed by a full printable recipe.

STEP 1 - FLAVOURINGS

Crumble a vegetable stock cube into a jug or bowl.

Add dried herbs (or spices) , salt and pepper. 

This will flavour the rice.

STEP 2 - STOCK

Add boiling water and stir to dissolve the stock cube.

STEP 3 - RICE

Place your rinsed rice in an ovenproof baking dish or 

casserole dish. Pour in the stock and mix with the rice.

STEP 4 - CORN

Next add corn. You could use tinned corn (drained) or 

frozen corn. Either will be fine. I used tinned corn which 

I always have in the cupboard. It's so easy to add it to 

dishes. The corn will steam with the rice so won't dry out. 

If you added it to the vegetables on top, you would find it 

would dry out and crisp.

STEP 5 - COVER THE RICE

Spread the corn out in an even layer across the
surface. The rice should be mostly covered with
the stock and corn.

STEP 6 - VEGETABLES

Cover the corn and rice with a single layer of sliced 

vegetables. If you look further up the post you will see a 

list of suggested vegetables. I used Mediterranean 

vegetables, but you could use whatever you have.

STEP 7 - OIL & SEASONINGS

Season the vegetables with salt and pepper, then drizzle 

some olive oil across the vegetables. This layer of 

vegetables will roast on top while the rice below steams.

STEP 8 - BAKE

Pop the bake in a pre-heated oven to cook. 15 minutes 

before the end of the bake time, take the dish out and 

add cherry tomatoes. They don't need as long to cook 

as the other vegetables and rice.

STEP 9 - SERVE

Once the cook time is up, the rice will be firm but cooked 

and fluffy and the vegetables will be cooked and nicely 

charred at the edges. The tomatoes will be bursting through 

their skins and juicy. Enjoy!

baked rice, rice, vegetable rice, rice bake, vegetable rice bake, rice recipe, roasted vegetable recipe, roasted vegetable rice, vegan rice dish, vegetarian rice recipe

dinner

British, vegan

Yield: 3-4

Author: Jacqueline Meldrum

Print

Roasted Vegetable Rice Bake

A one-dish rice bake topped with roasted vegetables. The easiest way to cook rice and get it right every time. Even better, the vegetables roast at the same time.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 225g/1,2 cups basmati rice (or other long grained rice)
• 1 vegetable stock cube
• 1 tsp basil
• 1 tsp dried oregano
• 1 tsp salt
• a good grinding of black pepper
• 300ml/1.2 cups boiling water
• 165g/6oz/2/3 cup corn (a 198g tin drained)
• 1 red onion, cut in thick slices
• 1/2 courgette (zucchini), sliced
• 4 large closed cup mushrooms
• 1 large red pepper, cut into chunks
• 10 tenderstem broccoli or florets
• 1 tbsp oil
• 15 cherry tomatoes (or other mini variety)

Instructions:

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Rinse the rice then place in a large oven proof dish or a casserole dish. My dish is 31 cm x 23 cm (12 inches x 9 inches) and 6 ½ cm (2 ½ inches deep).
3. Make up your stock, adding the herbs, salt and pepper, then pour it over the rice and mix together.
4. Pour over the corn, then spread in an even layer across the rice.
5. Place your vegetables (not the cherry tomatoes) across the top of the corn and rice completely covering it. If there are spaces you could add extra veg.
6. Season the veg with salt and pepper and drizzle over some olive oil.
7. Place in the oven and cook for 30 minutes, then remove and scatter on the cherry tomatoes and cook for another 15 minutes.
8. When the cook time is up your vegetables should be cooked and charred at the edges and the rice should be cooked through and fluffy.
9. Serve and enjoy!

Notes:

You can vary the vegetables to suit what you have and can use frozen corn. You can use spices to flavour the stock instead of dried herbs. You can use any long-grained rice, but if you use brown rice it may take longer. I would reduce the temperature slightly and cook for longer, checking on the rice 5-10 after my recommended cook time and judge it from there. If you don't serve all the dish, spread out the leftovers on a baking tray right away to cool quickly then spoon into an airtight container as soon as possible and in the fridge. This is important as rice can grow bacteria quickly if not treated with care. Once in the fridge the rice can be kept for 2-3 days at most.

Calories

337.99

Fat (grams)

7.41

Sat. Fat (grams)

1.09

Carbs (grams)

62.91

Fiber (grams)

12.50

Net carbs

50.41

Sugar (grams)

14.94

Protein (grams)

13.13

Sodium (milligrams)

1059.64

Cholesterol (grams)

0.00

Created using The Recipes Generator