Easy Oven Baked Rice With Vegetables Food

OVEN BAKED RICE AND VEGETABLES

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!

OVEN BAKED RICE WITH VEGETABLES

Steps:

• In a pan set over a medium heat, melt the butter, and add the mushrooms and chopped garlic.
• Cook for 3-4 minutes until the mushrooms release their liquid and become golden.
• Remove them from the pan, and set aside.
• In the same pan, add the oil, chopped onion and half a teaspoon of salt, and fry until the onions are golden.
• Add the grated carrots, chopped peppers, and cooked mushrooms.
• Rinse the rice until the water runs clear, then add it to the pan of vegetables.
• Pour over the stock, give it a good stir, and transfer everything to an oven-proof dish and place the lid on.
• Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 35 minutes or until the liquid is completely absorbed, and the rice is cooked through.
• Use a fork to fluff the rice up, then garnish with spring onions.

BAKED "FRIED" RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

BAKED CHICKEN THIGHS, RICE, AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
• Bake in the preheated oven for 30 minutes.
• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!

Steps:

• Preheat oven to 350°F.
• In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
• Add chopped onions and cook 3 to 5 minutes, stirring until softened.
• Add rice and stir until well coated.
• Add chicken or vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

EASY OVEN RICE CASSEROLE

Steps:

• This is a very simple yet delicious rice casserole.
• Place the ingredients in a pre-sprayed or greased casserole dish.
• If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
• Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.