Baked Veggie Rice Skillet

Name: Baked Veggie Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of brown rice; 2 cups of vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 1 carrot, diced; 1 cup of cherry tomatoes, halved; 1 onion, chopped; 2 cloves of garlic, minced; 1 teaspoon of Italian seasoning; Salt and pepper to taste; 2 tablespoons of olive oil; Fresh parsley for garnishing

Highlighted under: Quick & Easy

I love making this Baked Veggie Rice Skillet because it’s a comforting, all-in-one dish that brings the flavors of roasted vegetables and rice together in the most delightful way. The combination of vibrant vegetables like bell peppers, zucchini, and carrots with perfectly seasoned rice is not only visually appealing but also incredibly satisfying. Plus, the ease of preparation allows me to whip this up anytime I need a quick and nutritious meal. It truly encapsulates wholesome goodness in a single skillet.

Created by

Gwendolyn Reed

Last updated on 2026-01-15T15:34:20.142Z

Making this Baked Veggie Rice Skillet was an exciting culinary adventure for me. I played around with various vegetable combinations until I found the perfect balance of flavors. The vibrant colors of the veggies not only enhance the meal visually but also ensure a range of nutrients in each bite. It’s amazing how baking brings out the natural sweetness in the vegetables, creating a comforting dish that my family loves.

Additionally, I discovered that to achieve the best texture, cooking the rice separately and then baking helps prevent it from becoming mushy. Incorporating an herb blend elevates the flavor profile and makes this dish even more satisfying. I hope you enjoy it as much as I do!

        Why You'll Love This Recipe
        Packed with nutritious vegetables for a health boost
Easy to customize with your favorite veggies or grains
One-pan cleanup means more time enjoying your meal

      

Rice Cooking Techniques

When preparing the brown rice, it's crucial to ensure that you use the right ratio of rice to vegetable broth. I recommend keeping it at 1 cup of rice to 2 cups of broth, which prevents the rice from becoming too dry or too mushy. Bring the mixture to a vigorous boil to activate the cooking process quickly, then immediately reduce the heat to low. Cover the pot tightly and avoid lifting the lid while cooking, as this can introduce steam loss and affect the rice's texture.

For best results, allow the rice to rest covered for an additional 5 minutes after cooking. This lets the remaining steam finish the cooking process and ensures each grain is fluffy and separate. An overcooked rice can lead to a gooey texture, so monitoring the cooking time closely is essential. If you notice any liquid remaining after the 30 minutes, simply let it simmer for a few more minutes until it's fully absorbed.

Perfectly Sautéing Veggies

While sautéing the onion and garlic, pay attention to their fragrance and color. Cooking them for about 2 minutes should make them translucent and aromatic. This initial step builds a robust flavor base for the entire dish. Use a wooden spoon to scrape any brown bits off the bottom of the skillet, as they add depth to the flavor of the vegetables. If you are looking for a slightly sweeter flavor, you can let the onions cook a bit longer until they start to caramelize.

Once you add the diced bell pepper, zucchini, and carrot to the skillet, keep the heat at medium. This will allow the vegetables to soften without burning. Stirring regularly helps ensure even cooking, aiming for vibrant colors and a tender-crisp texture. If you prefer a softer veggie profile, you can extend the sautéing time by an additional couple of minutes, but be wary of overcooking, which can lead to a mushy outcome.

Ingredients

Gather all the ingredients before you begin for a smooth cooking experience.

Ingredients

1 cup of brown rice
2 cups of vegetable broth
1 bell pepper, diced
1 zucchini, diced
1 carrot, diced
1 cup of cherry tomatoes, halved
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon of Italian seasoning
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley for garnishing

Make sure to wash all the vegetables thoroughly before cutting.

Instructions

Having your workspace organized will make the cooking process easier.

Cook the Rice

In a medium pot, combine the brown rice with vegetable broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.

Prepare the Vegetables

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant, about 2 minutes.

Mix in Veggies

Add the diced bell pepper, zucchini, and carrot to the skillet. Sauté for about 5-7 minutes until they begin to soften. Then, stir in the cherry tomatoes.

Combine and Bake

Once the rice is cooked, combine it with the sautéed vegetables in the skillet. Season with Italian seasoning, salt, and pepper. Mix well and spread evenly in the skillet. Bake in a preheated oven at 375°F (190°C) for 15 minutes.

Garnish and Serve

Once baked, remove from the oven and garnish with fresh parsley. Serve warm and enjoy your delicious meal!

Feel free to adjust the baking time based on your oven and desired texture.

Pro Tips

For added protein, consider mixing in cooked chickpeas or tofu before baking. You can also experiment with different spices to suit your taste.

Customizing Your Skillet

One of the best features of this Baked Veggie Rice Skillet is its versatility. Feel free to swap in any of your favorite vegetables that are in season or that you have on hand. For instance, asparagus, spinach, or mushrooms can add unique flavors and textures. If you lean towards protein, consider adding chickpeas or cooked beans to bulk up the dish while keeping it vegetarian-friendly.

Additionally, if you’re looking to incorporate different grains, quinoa or cauliflower rice works well as alternatives to brown rice. Just adjust the cooking times accordingly: quinoa typically cooks in about 15 minutes, and cauliflower rice can sauté quickly in a matter of 5 minutes.

Storage and Reheating Tips

If you're planning to make this dish in advance, it stores well in an airtight container in the fridge for up to 4 days. For optimal freshness, it's best to keep the garnishes separate until you're ready to reheat and serve. You can also freeze the unbaked mixture for up to 3 months. Just thaw it overnight in the refrigerator before baking to retain the best texture and flavor when you’re ready to enjoy it again.

When reheating, I suggest using the oven to maintain the dish's crispness, but the microwave is convenient for a quick meal. If reheating in the microwave, cover the plate to avoid drying it out, and heat in intervals of 1-2 minutes, stirring in between to ensure it heats evenly.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but be aware that cooking time may vary. White rice generally requires less liquid and a shorter cooking time.

→ Can I add more vegetables?

Absolutely! Feel free to incorporate any vegetables you enjoy, such as spinach or broccoli.

→ How long does this dish last in the fridge?

You can store leftovers in the refrigerator for up to 3 days in an airtight container.

→ Can this recipe be made vegan?

Yes, this recipe is naturally vegan. Just ensure all ingredients, like broth, are plant-based.