Baked Veggie Rice Skillet

Name: Baked Veggie Rice Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 2 cups vegetable broth; 1 cup bell peppers, diced (any color); 1 cup zucchini, diced; 1 cup carrots, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 cup frozen peas; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Modern Comfort Food Collection

I love making a Baked Veggie Rice Skillet because it’s a simple yet delicious way to enjoy a wholesome meal. This dish brings together rice, colorful vegetables, and aromatic herbs, creating a nourishing dinner that everyone can appreciate. It's become my go-to recipe, especially on busy weeknights when we crave something comforting but want to keep it healthy. Plus, it’s so versatile—you can use whatever veggies you have on hand, making it perfect for cleaning out the fridge!

Created by

Elspeth Murray

Last updated on 2026-01-15T18:06:37.912Z

When I first experimented with the Baked Veggie Rice Skillet, I was amazed at how easily everything melds together in the oven. The key is to sauté the vegetables slightly before baking, as it enhances their flavors and ensures they turn tender during cooking. I love adding a splash of soy sauce or tamari for an umami kick that elevates the entire dish.

This recipe has truly become a family favorite, satisfying everyone’s taste buds with its vibrant colors and textures. I suggest trying different combinations of vegetables depending on the season; it's a great way to keep things interesting and vibrant!

Why You'll Love This Recipe
A delightful medley of flavors and textures in every bite
Easy to customize with your favorite seasonal vegetables
Healthy and satisfying, perfect for the whole family

Techniques for Perfectly Cooked Rice

Achieving the perfect texture for the rice is key to a successful Baked Veggie Rice Skillet. Using long-grain rice ensures that the grains remain separate and fluffy after baking. When combining the rice with the vegetable broth, make sure to stir gently so that the broth evenly coats the grains. A common mistake is using too much broth, which can lead to mushy rice. To avoid this, stick to the 2:1 broth-to-rice ratio specified in the recipe.

It's also important to monitor the baking time closely. After the initial 30 minutes covered, removing the foil helps steam escape, allowing the top to slightly crisp up while the rice continues to absorb any remaining broth. If you notice that the rice still appears undercooked after the second 15 minutes, feel free to cover it again and allow it to bake for an additional 5-10 minutes. Look for a slightly glossy appearance on the rice as a signal that it is fully cooked.

Vegetable Variations and Substitutions

One of the wonderful aspects of this recipe is its versatility when it comes to vegetables. While bell peppers, zucchini, and carrots are a classic combination, feel free to experiment! Broccoli florets, chopped spinach, or even sweet cherry tomatoes can be lovely additions. If you're working with more fibrous veggies like broccoli, consider briefly blanching them before adding them to the skillet to ensure they cook properly within the allotted time.

You can also tailor the dish for dietary restrictions. For a low-carb version, substituting rice with cauliflower rice can work beautifully—just remember to reduce the baking time since cauliflower cooks much faster. If you're avoiding gluten, double-check that your vegetable broth is certified gluten-free. Additionally, if you're looking for protein, consider adding cooked chickpeas or tofu for a heartier meal without compromising the overall cooking process.

Make-Ahead and Storage Tips

This Baked Veggie Rice Skillet is not only easy to whip up but also makes for excellent meal prep. If you plan to make it in advance, prepare the dish up to the point of baking and store it covered in the refrigerator for up to 24 hours. When you're ready to bake, simply adjust your baking time accordingly, as it may take a little longer from cold to heat through uniformly. Always check the rice for doneness before serving.

For leftovers, allow the skillet to cool completely before transferring it to an airtight container. Stored properly, it can last in the fridge for 3-4 days. Reheat individual portions in the microwave or on the stovetop over low heat, adding a splash of vegetable broth or olive oil to prevent drying out. If you want to freeze the dish, keep in mind that the texture may change slightly once thawed; try to consume it within 2-3 months for the best taste.

Ingredients

Gather these fresh ingredients before you begin:

Ingredients

1 cup long-grain rice
2 cups vegetable broth
1 cup bell peppers, diced (any color)
1 cup zucchini, diced
1 cup carrots, diced
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have these on hand to create your delicious Baked Veggie Rice Skillet!

Instructions

Follow these steps for a perfect Baked Veggie Rice Skillet:

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until fragrant. Then, toss in the bell peppers, zucchini, and carrots, sautéing until slightly tender.

Combine Rice and Broth

In a large baking dish, combine the uncooked rice, sautéed vegetables, frozen peas, vegetable broth, Italian seasoning, salt, and pepper. Stir well to combine all ingredients.

Bake the Skillet

Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the rice is fully cooked and has absorbed the broth.

Garnish and Serve

Remove the dish from the oven, fluff the rice with a fork, and garnish with fresh parsley before serving. Enjoy your hearty meal!

Pro Tips

For extra flavor, consider adding a splash of lemon juice or zest before serving. It brightens up the dish beautifully!

Serving Suggestions

This Baked Veggie Rice Skillet stands well on its own, but you can elevate it by serving it alongside a crisp green salad or crusty bread to soak up any extra broth. A sprinkle of feta cheese or a dollop of sour cream can add a rich, creamy element that balances the freshness of the vegetables. For an extra layer of flavor, drizzle with a balsamic reduction just before serving.

Leftovers make fantastic lunch options. Pack them in a lunchbox with a side of mixed greens, and consider adding a handful of nuts for crunch. You can also turn it into a burrito filling by rolling it up in a tortilla with some avocado and salsa, creating a delicious fusion meal.

Troubleshooting Common Issues

If you find that your rice is undercooked after the allotted baking time, the most common reason might be insufficient liquid. Always stick to the recipe's guidelines and check that your baking dish has enough broth to steam the rice effectively. Covering the dish again can help trap steam, allowing for further cooking if needed. Conversely, if your rice turns out too mushy, it could be due to using the wrong rice variety or adding too much liquid.

Another common issue is uneven cooking. This can occur if your vegetables vary greatly in size. To remedy this, make sure to cut your vegetables into uniform pieces, ensuring they cook evenly during the baking process. Lastly, if you’re using frozen peas, make sure they are spread evenly throughout the dish. They’re added frozen and should integrate well without needing extra cook time.

Questions About Recipes

→ Can I use brown rice instead?

Yes, but you will need to increase the cooking time and use more liquid since brown rice takes longer to cook.

→ What other vegetables can I add?

Feel free to incorporate any of your favorites, like spinach, broccoli, or corn. Just chop them into small pieces for even cooking.

→ Is this dish suitable for meal prep?

Absolutely! This dish keeps well in the fridge for up to 3 days and reheats nicely for quick lunches or dinners.

→ Can I make it vegan?

Yes, this recipe is naturally vegan! Just double-check your vegetable broth to ensure it's completely plant-based.