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Rice Baked with Vegetables

Rice Baked W/Vegetables recipe image
This comforting baked rice dish is a fantastic way to use up fresh vegetables and pantry staples. The long-grain rice absorbs the rich flavors of vegetable broth, tomato juice, and aromatic herbs, creating a cohesive and satisfying meal. Broccoli, celery, and green peppers add texture and nutrition, while kidney beans provide a hearty protein boost. It's perfect for busy weeknights or meal prep, offering a warm, rustic experience that appeals to the whole family.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 667.3
Dietary: Gluten-free
Description
This comforting baked rice dish is a fantastic way to use up fresh vegetables and pantry staples. The long-grain rice absorbs the rich flavors of vegetable broth, tomato juice, and aromatic herbs, creating a cohesive and satisfying meal. Broccoli, celery, and green peppers add texture and nutrition, while kidney beans provide a hearty protein boost. It's perfect for busy weeknights or meal prep, offering a warm, rustic experience that appeals to the whole family.
Ingredients
  • 2 tablespoon Olive oil
  • 2 md Onion, diced
  • 1 tablespoon Garlic clove minced
  • 1/2 cup Broccoli florets
  • 1 md Pepper green, diced
  • 3 ea Celery stalks, diced
  • 24 ounce Tomato paste canned, low
  • 1/4 teaspoon Thyme, ground
  • 3 sm Tomatoes plum
  • 1 cup Rice white long-grain Uncooked
  • 3 c Vegetable Broth (home made)
  • 1 c Tomato Juice
  • 1 ea Bay leaf
  • 6 oz Monterey Jack or cheddar
  • 15 oz Kidney beans canned
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Heat olive oil in a 2-quart oven-proof casserole dish over medium-low heat.
  3. 3
    Add diced onions and minced garlic; cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. 4
    Stir in broccoli florets and diced green peppers; cook for 1 minute.
  5. 5
    Add diced celery and cook for another 1 minute.
  6. 6
    Stir in tomato paste, ground thyme, plum tomatoes, and rinsed kidney beans.
  7. 7
    Add the uncooked rice and stir to combine with the vegetable mixture.
  8. 8
    Pour in vegetable broth and tomato juice; stir well.
  9. 9
    Add the bay leaf and bring the mixture to a low boil on the stovetop.
  10. 10
    Cover the dish tightly with a lid or foil and transfer to the preheated oven.
  11. 11
    Bake for about 40 minutes, or until the liquid is absorbed and the rice is tender.
  12. 12
    Remove from the oven and discard the bay leaf.
  13. 13
    Serve warm, sprinkled with grated cheese if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 667.3kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 3902.5mg163%
Total Carbohydrate 140.2g47%
Dietary Fiber 33.2g133%
Sugars 64.3g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the cheese or substitute with a plant-based alternative.

Ensure the casserole dish is oven-safe before placing it in the oven.

If the rice is not tender after 40 minutes, add a splash more water, cover, and bake for an additional 5-10 minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: baked rice, vegetable rice, one pot meal, kidney beans, broccoli rice, tomato rice, healthy dinner, mediterranean rice, oven baked rice, plant based, comfort food, family dinner, easy recipe, side dish, main course, rice casserole, vegetable casserole, thyme rice, garlic rice
Read it online: https://www.chefs-mate.com/recipe/rice-baked-w-vegetables/