Description
A quick, easy, and flavor-packed Savoury Rice and Roasted Veggies dish combining fluffy long-grain rice with a vibrant mix of roasted bell peppers, zucchini, carrots, and red onions. Infused with garlic, fresh herbs, and cooked in vegetable broth, it offers a wholesome, nutritious meal perfect for weeknights, customizable for various diets and ingredient swaps.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain rice
- 2 cups vegetable broth
Vegetables
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 red onion, chopped
Seasonings and Oils
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- Salt, to taste
- Pepper, to taste
- Juice of 1/2 lemon
Instructions
- Prepare the Vegetables: Wash and chop the bell pepper, zucchini, carrots, and red onion into evenly sized pieces for uniform roasting. Drizzle with olive oil, sprinkle minced garlic, thyme, rosemary, salt, and pepper, then toss thoroughly to coat all pieces with the seasoning.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, turning once halfway through to achieve even caramelization and tenderness.
- Cook the Rice: While the vegetables roast, rinse the long-grain rice under cold water until the water runs clear. In a pot, combine the rinsed rice and vegetable broth. Bring to a boil, then cover and reduce to a simmer. Cook for 15-18 minutes until the broth is absorbed and rice is tender.
- Combine and Finish: Fluff the cooked rice gently with a fork and fold in the roasted vegetables. Squeeze fresh lemon juice over the mixture and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy.
Notes
- Slice vegetables evenly for consistent roasting and avoid burning or undercooking pieces.
- Preheat the oven fully before roasting to ensure caramelization.
- Use vegetable broth instead of water to add extra depth of flavor to the rice.
- Don’t overcrowd the baking sheet to prevent steaming; give veggies space to roast properly.
- Add fresh herbs at the end or as garnish for a bright, fragrant finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: savory rice, roasted vegetables, easy dinner, healthy recipe, vegan, gluten free, weeknight meal, vegetable rice
