Baked Veggie Rice Skillet

Name: Baked Veggie Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, sliced; 1 cup broccoli florets; 1 cup cherry tomatoes, halved; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; Olive oil for drizzling; Fresh parsley for garnish

Highlighted under: Home Healthy Meals Ideas

I love creating meals that are both nutritious and delicious, and this Baked Veggie Rice Skillet is one of my favorites! The vibrant colors of the fresh vegetables mixed with fragrant rice come together for an eye-catching dish. It’s perfect for a quick weeknight dinner or meal prep for the week ahead. Plus, the ease of simply popping the skillet in the oven means less clean-up after dinner, which is always a bonus in my kitchen!

Created by

Dorothy Finch

Last updated on 2026-01-15T13:33:35.737Z

In my kitchen, the Baked Veggie Rice Skillet has become a staple, especially during the busy weeks. I remember experimenting with leftover vegetables one evening, tossing them into a skillet with rice, and discovering such a delightful harmony of flavors. The key is to use fresh, in-season veggies for the best taste and texture.

What truly makes this dish shine is baking it all together. This method allows the rice to absorb the vegetable juices, creating a savory medley that’s satisfying and full of depth. I love adding a dash of my favorite spices to elevate the flavors even more!

        Why You'll Love This Recipe
        Packed with colorful vegetables that are both healthy and flavorful
Convenient one-pan dish that simplifies clean-up
Versatile and can be adapted to include your favorite ingredients

      

Key Techniques for Perfecting Your Skillet

To ensure your rice turns out perfectly fluffy, it's essential to rinse it before cooking. Rinsing removes excess starch, which can cause the final dish to become gummy. While boiling the rice in vegetable broth adds layers of flavor, be sure to monitor the heat to prevent the liquid from evaporating too quickly. Once boiling, reduce to a simmer and cover, allowing the rice to cook for about 40-45 minutes until tender and the broth is absorbed.

When sautéing the vegetables, aim for a vibrant color and tender-crisp texture. The onions should be translucent and fragrant before adding the other veggies. Stir continuously to prevent them from browning too much, as you want the bell peppers and zucchini to retain some crunch and color. A little char adds flavor, but avoid overcooking, which can lead to mushiness in your final dish.

Ingredient Insights and Substitutions

Brown rice is the star of this dish for its earthy flavor and texture, but if you're in a hurry, you can swap it for quinoa or even white rice. Just adjust the cooking time: white rice cooks faster, around 15-20 minutes. Moreover, feel free to customize the vegetables based on what’s in season or your personal preferences—the versatile nature of this recipe allows you to add spinach, carrots, or even eggplant without sacrificing flavor or texture.

The use of sodium-free vegetable broth allows you to control the salt levels in your dish. If you're looking for a low-sodium option, consider making your broth at home or diluting store-bought broth with water. Additionally, if you're looking to create a protein-rich meal, adding canned chickpeas or lentils can make it more hearty without significantly altering the dish's cooking process.

Ingredients

For the Baked Veggie Rice Skillet

1 cup brown rice
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish

Make sure to check your pantry for the herbs and spices you enjoy!

Instructions

Prepare the Rice

Preheat your oven to 375°F (190°C). Rinse the brown rice under cold water and then bring it to a boil in a pot with vegetable broth.

Sauté the Vegetables

In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until translucent. Then mix in the bell pepper, zucchini, and broccoli, cooking for about 5-7 minutes.

Combine Ingredients

Add the halved cherry tomatoes to the skillet, followed by the cooked rice. Stir to combine. Season with oregano, paprika, salt, and pepper.

Bake

Cover the skillet with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, until the vegetables are tender and the flavors meld together.

Serve

Remove from the oven, uncover, and let it cool slightly. Garnish with fresh parsley before serving.

This dish can be easily customized by adding different vegetables or proteins as desired.

Pro Tips

For extra flavor, try adding a splash of soy sauce or balsamic vinegar before baking. You can also substitute quinoa for brown rice for a different twist!

Storage and Reheating Tips

After enjoying your Baked Veggie Rice Skillet, you may have leftovers that can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply warm it in a skillet over medium heat, adding a splash of vegetable broth or water to prevent it from drying out. You could also microwave it in short intervals, stirring in between to ensure even heating.

For long-term storage, consider freezing portions in individual containers. This dish freezes well; just make sure to cool it completely before sealing it. When ready to enjoy again, thaw it in the refrigerator overnight and then reheat as mentioned. The flavors meld beautifully over time, making for a quick and flavorful meal option.

Serving Suggestions

This Baked Veggie Rice Skillet pairs well with a simple green salad or a dollop of Greek yogurt on top for creaminess. To elevate the dish, consider serving it with a light drizzle of balsamic glaze or a sprinkle of feta cheese for a tangy contrast. Additionally, feel free to layer on some avocado slices or finely chopped nuts for added richness and texture.

If you're looking for a bit of heat, adding red pepper flakes or a splash of hot sauce can elevate the flavor profile. This dish is also an excellent base for a protein source, including grilled chicken or shrimp, making it a standout main course or a satisfying side.

Questions About Recipes

→ Can I use white rice instead?

Yes, but reduce the cooking time, as white rice has a shorter cooking duration compared to brown rice.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, just ensure your vegetable broth is also gluten-free.

→ Can I add protein to this dish?

Absolutely! Consider adding chickpeas, tofu, or cooked chicken for extra protein.