Best 3 Baked Vegetable Rice Recipes

Craving a wholesome and flavorful dish that combines the goodness of fresh vegetables and fluffy rice? Look no further than our collection of baked vegetable rice recipes. From classic veggie-packed rice casseroles to vibrant and aromatic pilafs, our recipes offer a delightful range of flavors and textures to satisfy every palate. Whether you're a vegetarian seeking a hearty and nutritious meal or a meat-lover looking for a side dish that packs a punch, our baked vegetable rice recipes have something for everyone. With easy-to-follow instructions and a variety of ingredients to choose from, these recipes are perfect for busy weeknights or special occasions. From the comforting flavors of broccoli cheddar rice casserole to the zesty kick of Mexican rice, our recipes promise a culinary journey that will leave you feeling satisfied and nourished.

Here are our top 3 tried and tested recipes!

BAKED VEGETABLE RICE PILAF

Baked Vegetable Rice Pilaf image

Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.

Provided by Julie T.

Categories Side Dish Vegetables Green Peas

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ cups boiling chicken broth
¾ cup long-grain white rice
¼ cup frozen corn
¼ cup frozen peas
¼ cup chopped carrot
1 tablespoon minced onion, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Baked Rice, Cheese and Vegetable Casserole image

Provided by Jackie O'Halloran

Categories Cheese Rice Vegetable Side Bake Broil Vegetarian Corn Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 ounces)
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

BAKED VEGETABLE RICE

Baked Vegetable Rice image

This oven-baked rice is easy to make. I used to make it when I was in college because it's inexpensive, really good, and it tastes great reheated. All the vegetables can be adjusted according to taste, or whatever is available in my cupboard.

Provided by Mactishia

Categories Side Dish Vegetables Green Peas

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups water
2 (10 ounce) cans sliced mushrooms, drained
2 (10 ounce) cans peas, drained
2 cups uncooked rice
1 ½ cups sliced carrots
½ cup soy sauce
¼ cup canola oil
1 (1.5 ounce) package dry onion soup mix

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish.
Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 53.8 g, Fat 7.9 g, Fiber 5.5 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1817.9 mg, Sugar 5.2 g

Tips:

Use fresh vegetables. Fresh vegetables will have more flavor and nutrients than frozen or canned vegetables.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Add some seasonings to the vegetables. This will help to enhance their flavor.
Use a variety of vegetables. This will make the dish more colorful and flavorful.
Don't overcook the vegetables. Overcooked vegetables will be mushy and lose their nutrients.
Serve the vegetable rice immediately. This will help to keep the vegetables crisp and flavorful.

Conclusion:

Baked vegetable rice is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. With a little planning, you can have a delicious and nutritious meal on the table in no time.