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 long-grain rice; 2 cups vegetable broth; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1 cup carrots, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 cup shredded cheese (cheddar or mozzarella); Salt and pepper to taste; 2 tablespoons olive oil

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I love making a Baked Veggie Rice Skillet because it’s the perfect one-pan meal that celebrates fresh vegetables and hearty rice. The combination of flavors is fantastic, and it can be easily customized with whatever veggies I have on hand. There’s something truly comforting about digging into a warm, cheesy dish that fills the kitchen with delicious aromas. Plus, it’s quick to prepare, making it an ideal weeknight dinner that the entire family will enjoy!

Created by

Lottie Pennington

Last updated on 2026-01-15T20:05:37.273Z

When I first attempted this Baked Veggie Rice Skillet, I was skeptical about how it would turn out, but I was pleasantly surprised by the result. Using a medley of colorful vegetables not only makes the dish visually appealing but also enhances the flavor profile, ensuring each bite is packed with freshness. I particularly love adding bell peppers and zucchini, as they roast beautifully and contribute a wonderful sweetness.

One of my favorite tips is to let the rice absorb the vegetable broth entirely before serving. This not only ensures the rice is perfectly cooked but also allows all those lovely flavors to meld together beautifully. After a quick 30 minutes in the oven, I guarantee you'll be left wanting more!

        Why You Will Love This Recipe
        Vibrant medley of vegetables for a nutritious boost
Easy to customize based on what you have at home
Comforting and cheesy, perfect for family dinners

      

Understanding Rice Choices

The type of rice you choose can significantly impact the texture and final outcome of your Baked Veggie Rice Skillet. Long-grain rice, such as basmati or jasmine, is ideal because it cooks up fluffy and separates easily. Avoid using short-grain rice as it tends to clump, which is not the desired texture for this dish. If you're gluten-free or looking for a different flavor, you could substitute quinoa or brown rice, but be aware that cooking times and liquid ratios will need adjustment.

When rinsing the rice, it’s essential to wash away excess starch, which can make it gummy. Rinse under cold water until the water runs clear. This simple step guarantees a more pleasant eating experience. If you’re in a hurry, you can skip soaking, but allowing the rice to soak for 30 minutes can further enhance its texture, making it even fluffier after cooking.

Vegetable Variations

One of the best aspects of this recipe is its versatility with vegetables. While bell peppers, zucchini, and carrots provide vibrant color and flavor, don’t hesitate to experiment. Seasonal veggies like asparagus, spinach, or even frozen peas can be terrific substitutions. Just be sure to chop them into similar-sized pieces to ensure even cooking. If using heartier vegetables like broccoli or cauliflower, steam them briefly before adding to the skillet.

Consider the final arrangement and flavors as well. For extra nutrition, add leafy greens like kale or Swiss chard just before baking. They’ll wilt perfectly, enhancing both texture and health benefits without compromising cooking time. Remember to season extra veggies appropriately; adjusting salt and seasoning will be necessary for a balanced flavor.

Ingredients

1 cup long-grain rice
2 cups vegetable broth
1 cup bell peppers, diced
1 cup zucchini, diced
1 cup carrots, diced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
2 tablespoons olive oil

Make sure to rinse the rice before cooking for the best texture!

Instructions

Preheat and sauté

Preheat your oven to 350°F (175°C). In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.

Add veggies

Stir in the diced bell peppers, zucchini, and carrots. Cook for about 5 minutes until just softened.

Combine rice and seasonings

Add the rice, vegetable broth, oregano, smoked paprika, salt, and pepper. Stir well to combine all ingredients.

Bake

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 10 minutes, then transfer the skillet to the preheated oven and bake for an additional 15 minutes.

Add cheese and serve

Remove from oven, sprinkle the shredded cheese on top, and return to the oven for another 5 minutes until melted. Serve warm.

Feel free to garnish with fresh herbs like parsley or basil!

Pro Tips

For an extra boost of flavor, try adding a squeeze of lemon juice before serving.

Serving Suggestions

This Baked Veggie Rice Skillet is not just a standalone dish; it makes a delightful base for various toppings. A dollop of sour cream or Greek yogurt can add creaminess, while freshly chopped herbs like parsley or basil will elevate the dish's flavor profile. You might also consider serving it with a side of mixed greens tossed in a light vinaigrette to balance the richness of the cheese.

For a protein boost, consider adding cooked beans or lentils to the mix before baking. This not only enhances the dish's nutritional value but also makes it more filling. Grilled chicken or shrimp can also complement this dish beautifully if you're looking for meat additions.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to four days. The dish's flavors will continue to meld, making it even tastier upon reheating. When reheating, add a splash of vegetable broth to the skillet to prevent the rice from drying out, and heat over medium-low until warmed through. Stir occasionally to ensure even heating.

You can also freeze portions of this rice skillet, making it a great meal prep option. Just be sure to let it cool completely before transferring it to freezer-safe bags or containers. When you're ready to eat, thaw overnight in the refrigerator and reheat on the stovetop for the best texture.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, but note that brown rice will require a longer cooking time and more liquid.

→ What other vegetables can I add?

You can add spinach, mushrooms, or even broccoli—just be sure to adjust cooking times as needed!

→ Can this dish be made ahead of time?

Absolutely! You can prepare everything and store it in the fridge, then reheat in the oven before serving.

→ Is this recipe freezer-friendly?

Yes, you can freeze the baked rice skillet. Just ensure it's in a well-sealed container.