One-Pan Baked Rice and Vegetables

Flip it!


1 1/2 cups jasmine rice, uncooked
1 1/2 cups chicken or vegetable broth
1 1/4 cups water
3 garlic cloves, minced
2 medium carrots, thinly sliced
2 tablespoons butter

For the vegetables:

1 red onion, halved and cut into wedges
1 bell pepper, chopped into 1-inch pieces
1/2 head cauliflower, chopped into florets
1/2 head broccoli, chopped into florets
2 zucchini, cut into chunks
1/4 cup olive oil

For the seasoning mix:

1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper


Preheat oven to 400°F and set aside a 9×13-inch baking dish.
In a small bowl, stir together the paprika, thyme, rosemary, garlic powder, salt, and pepper. Set aside.
To the baking dish, add the rice, broth, water, garlic, sliced carrots, and butter. Add 1 1/2 teaspoons of the seasoning mix and stir to combine.
Cover tightly with foil and bake 20 minutes.
Meanwhile, add red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil to a large bowl. Add remaining spice mix and mix well.
Remove rice from oven and increase heat to 425°F.
Uncover dish and arrange vegetables on top of the rice. Drizzle with more olive oil and season with salt and pepper, if desired.
Bake, uncovered, for 30 minutes. Push vegetables to one side, fluff rice with a fork, then toss the two together. Enjoy!

Adapted from Recipe Tin Eats.