Worryfreeovenrice Recipes

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OVEN BAKED RICE AND VEGETABLES



Oven Baked Rice and Vegetables image

Recipe video above. Fluffy seasoned rice AND oven roasted veggies, all baked in ONE PAN! Imagine the possibilities!

Provided by Nagi

Categories     Main     Side

Time 1h

Number Of Ingredients 18

1 1/2 cups basmati or jasmine rice (, uncooked (Note 1 for other rice types))
1 1/2 cups (375ml) chicken or vegetable broth ((I use chicken))
1 1/4 cups (315ml) water
2 garlic cloves (, minced)
2 medium carrots (, cut into 1 cm thick slices, larger pieces halved)
30g (2 tbsp) unsalted butter (optional)
1 red onion (, halved and cut into wedges)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces)
1/2 small cauliflower (, broken into florets)
2 zucchini (, cut into 2cm / 4/5" chunks)
2 corn cobs (, each cut into 3 (6 small cobs))
1/4 cup olive oil (, plus more for drizzling)
1 1/2 tsp paprika
1 1/2 tsp thyme or other dried herb of choice
1 tsp garlic powder ((or onion powder))
1 tsp salt ((Note 3 for low sodium))
1 tsp pepper (, plus extra)
Finely chopped parsley

Steps:

  • Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
  • Mix Spice Mix in a small bowl.
  • Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
  • Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
  • Remove rice from oven.
  • Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
  • Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
  • Drizzle with more oil (optional), sprinkle with more pepper.
  • Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
  • Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

Nutrition Facts : ServingSize 451 g, Calories 403 kcal

OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice. Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

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