Name: Oven Baked Rice with Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 cup basmati rice; 2 ½ cups vegetable stock or broth; 2 medium carrots, peeled and grated; 1 cup mushrooms, finely chopped; ½ red bell pepper, finely chopped; ½ green bell pepper, finely chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon vegetable oil; 1 tablespoon butter; ½ teaspoon salt (or to taste); ¼ teaspoon ground black pepper; 2 spring onions, finely sliced (for garnish)

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This oven baked rice with vegetables is a comforting, flavorful side dish where fluffy basmati rice is baked together with colorful vegetables and fragrant stock. Everything cooks gently in the oven, allowing each grain of rice to stay separate and perfectly tender while absorbing all the savory goodness from the vegetables.

Why You’ll Love This Recipe

This recipe is incredibly easy and mostly hands-off, making it perfect for busy days. Baking the rice removes the guesswork and constant monitoring required on the stovetop. It’s naturally vegetarian, wholesome, and filling, combining carbohydrates and vegetables in one dish. It also pairs beautifully with roasted meats, fish, or plant-based mains, and can easily be adapted with whatever vegetables you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup basmati rice
2 ½ cups vegetable stock or broth
2 medium carrots, peeled and grated
1 cup mushrooms, finely chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon butter
½ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper
2 spring onions, finely sliced, for garnish

Directions

Preheat the oven to 200°C (390°F).
Rinse the basmati rice under cold running water until the water runs clear. Set aside.
Place a pan over medium heat and melt the butter. Add the chopped mushrooms and minced garlic, cooking for 3–4 minutes until the mushrooms release their moisture and turn lightly golden. Remove from the pan and set aside.
In the same pan, add the vegetable oil, chopped onion, and salt. Cook for 4–5 minutes until the onion becomes soft and lightly golden.
Add the grated carrots, chopped red and green peppers, and the cooked mushrooms to the pan. Stir and cook for 2 minutes.
Add the rinsed rice to the vegetables and stir well so the grains are evenly coated.
Pour in the vegetable stock, season with black pepper, and stir gently.
Transfer everything to an oven-proof dish and cover with a lid or foil.
Bake for 35 minutes, or until the liquid is fully absorbed and the rice is cooked through.
Remove from the oven, fluff the rice with a fork, and garnish with sliced spring onions before serving.

Servings and timing

This recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: about 45 minutes

Variations

You can easily customize this dish by swapping or adding vegetables. Peas, sweetcorn, green beans, or small broccoli florets work very well. For extra color and warmth, add ½ teaspoon turmeric or paprika. Fresh herbs like parsley or dill can be stirred in at the end for added freshness. For a richer flavor, replace ½ cup of the vegetable stock with coconut milk.

Storage/Reheating

Allow the rice to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop over low heat, covered, until heated through. Stir gently to maintain the fluffy texture.

FAQs

Can I use a different type of rice?

Yes, but cooking times and liquid amounts will vary. Long-grain rice usually needs more liquid and a slightly longer baking time.

Do I need to cook the mushrooms first?

Cooking them first enhances their flavor and prevents excess moisture from making the rice soggy.

Can I make this recipe vegan?

Yes, simply replace the butter with extra vegetable oil or a plant-based butter alternative.

Can I use frozen vegetables?

Yes, frozen vegetables work well. Add them straight to the pan without thawing, but ensure they are evenly mixed.

Why is my rice still hard after baking?

This usually means there wasn’t enough liquid or the dish wasn’t tightly covered. Add a splash of stock, cover, and bake a little longer.

Can I make this ahead of time?

Yes, it can be made a day in advance and reheated gently before serving.

Is this dish suitable as a main meal?

It can be enjoyed as a light main dish, especially when paired with a salad or protein-rich side.

Can I add spices to this rice?

Absolutely. Mild spices like turmeric, cumin, or dried herbs complement the vegetables nicely.

What size baking dish should I use?

A medium casserole dish that allows the rice to sit in an even layer works best.

How do I keep the rice fluffy?

Avoid stirring during baking and fluff gently with a fork after cooking to separate the grains.

Conclusion

Oven baked rice with vegetables is a simple yet satisfying dish that delivers great flavor with minimal effort. By letting the oven do the work, you’ll achieve perfectly cooked rice every time. With its flexibility, wholesome ingredients, and comforting taste, this recipe is one you’ll come back to again and again.