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A simple, flavorful one-pan baked dish with jasmine rice and roasted vegetables, perfect for easy dinners.
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Course: Dinner
Cuisine: American
Keyword: One-Pan Baked Rice and Vegetables
Calories: 375kcal

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Aluminum foil

Ingredients

  • 1 1/2 cups jasmine rice, uncooked
  • 1 1/2 cups chicken or vegetable broth
  • 1 1/4 cups water
  • 3 cloves garlic, minced
  • 2 medium carrots, thinly sliced
  • 2 tbsp butter
  • 1 red onion, cut into wedges
  • 1 bell pepper, chopped
  • 1/2 head cauliflower, in florets
  • 1/2 head broccoli, in florets
  • 2 zucchini, cut into chunks
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 400°F and prepare a 9x13-inch baking dish.
  • In a small bowl, mix paprika, thyme, rosemary, garlic powder, salt, and pepper. Set aside.
  • In the baking dish, combine rice, broth, water, garlic, sliced carrots, butter, and 1 1/2 teaspoons of the seasoning mix. Stir well and cover tightly with foil. Bake for 20 minutes.
  • While rice bakes, toss onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil with remaining seasoning mix.
  • Remove rice from oven, increase heat to 425°F, and arrange vegetables over the rice. Bake uncovered for 30 minutes.
  • Fluff the rice with a fork and mix with vegetables before serving.

Notes

Customize with seasonal vegetables or added protein as desired.

Nutrition

Calories: 375kcal | Carbohydrates: 60g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 690mg | Potassium: 620mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 80mg | Calcium: 80mg | Iron: 2mg