Baked Veggie Rice Skillet

Name: Baked Veggie Rice Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 cups vegetable broth; 1 cup chopped bell peppers (red, yellow, green); 1 cup diced zucchini; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh or frozen); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons olive oil; Fresh herbs for garnish (optional)

Highlighted under: Baking & Desserts

I love preparing this Baked Veggie Rice Skillet when I want a comforting yet healthy meal without much fuss. It combines colorful vegetables with fluffy rice, soaking in delicious flavors all baked together in a skillet. The simplicity of layering the ingredients makes it easy to whip up on a busy weeknight, and the added crunch from the roasted veggies enhances every bite. It’s a delightful dish that’s both nourishing and satisfying, making dinner time enjoyable for the whole family.

Created by

Madeline Archer

Last updated on 2026-01-15T15:07:21.812Z

I remember the first time I made this Baked Veggie Rice Skillet; the entire kitchen was filled with incredible aromas. It was a straightforward way to showcase seasonal vegetables, and layered together, they created a beautiful harmony of flavors. I learned that baking not only cooks the rice perfectly but also caramelizes the veggies, enhancing their sweetness.

Another tip is to use vegetable broth instead of water to cook the rice. This small change elevates the dish, adding depth and richness that makes it feel special. Whether for a casual dinner or meal prep for the week, this skillet recipe never disappoints!

        Why You'll Love This Recipe
        Colorful presentation that brightens up any table
Nutrient-rich, full of fiber and vitamins
Easy to customize with your favorite vegetables

      

Perfecting Your Veggie Rice Skillet

When preparing the Baked Veggie Rice Skillet, selecting the right vegetables is crucial for achieving the perfect balance of texture and flavor. Bell peppers not only add vibrant color but also a sweet crunch, which contrasts nicely with the softness of the rice. Zucchini introduces moisture and a slight earthiness, while cherry tomatoes provide a burst of juiciness. You can mix and match to include seasonal veggies like asparagus or spinach, which can be added towards the end of baking for ideal doneness.

Be attentive to the layering process; it plays a vital role in how evenly the dish cooks. Ensure that all vegetables are evenly distributed over the rice and broth mixture. This way, every bite includes all the flavors and textures you’ve chosen. If you prefer a slightly crispy top, bake uncovered for the last 10 minutes to allow moisture to evaporate, creating a delightful golden crust.

Storage and Make-Ahead Tips

One of the best aspects of the Baked Veggie Rice Skillet is how well it stores. After baking, let it cool completely, then transfer it to an airtight container. It can last in the refrigerator for up to 5 days, making it a fantastic meal prep option. To reheat, simply warm it in a skillet over medium heat, adding a splash of vegetable broth to help retain moisture, or microwave in short intervals until heated through.

If you want to prepare this dish in advance, you can assemble everything a day prior. Layer the uncooked rice, broth, and vegetables in the skillet, cover, and store in the fridge. Just remember to add a few extra minutes to the baking time if the skillet is cold from the refrigerator, as you want the rice to cook properly without becoming mushy.

Flavor Variations

To customize the Baked Veggie Rice Skillet to your taste or to match what you have on hand, consider adding spices or herbs into the mix. A teaspoon of smoked paprika or Italian seasoning can elevate the flavor profile, while fresh basil or parsley added after baking can enhance freshness. For a bit of heat, include diced jalapeños or a sprinkle of red pepper flakes before baking.

Another fun variation is to add a protein source for a heartier meal. Chickpeas or black beans work wonderfully when added directly to the skillet, or you could serve the baked dish alongside grilled chicken, shrimp, or tofu for a balanced dinner that integrates well with the veggie flavors.

Ingredients

Gather the following ingredients for a delightful Baked Veggie Rice Skillet:

Ingredients

1 cup uncooked brown rice
2 cups vegetable broth
1 cup chopped bell peppers (red, yellow, green)
1 cup diced zucchini
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs for garnish (optional)

Mix these ingredients with love, and you'll create a delightful meal!

Instructions

Follow these simple steps to make your Baked Veggie Rice Skillet:

Preheat the oven

Preheat your oven to 375°F (190°C) and grease a large oven-safe skillet with olive oil.

Prepare the rice

In a bowl, combine the uncooked brown rice and vegetable broth, stirring until well mixed.

Add vegetables

Layer the chopped bell peppers, zucchini, cherry tomatoes, and corn over the rice mixture in the skillet.

Season

Sprinkle garlic powder, onion powder, salt, and pepper over the top according to your taste.

Bake

Cover the skillet with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the rice is tender.

Garnish and serve

Once done, remove it from the oven, fluff the rice with a fork, and garnish with fresh herbs before serving.

Enjoy this delicious and healthy dish hot and fresh!

Pro Tips

Feel free to substitute any of the vegetables with what you have on hand. Leftover roasted vegetables work great in this recipe too!

Baking Tips

Achieving the right texture in your baked rice is all about the liquid-to-rice ratio. Since brown rice requires more water than white rice, ensure you measure accurately; the addition of vegetable broth not only enhances flavor but also ensures the rice cooks thoroughly. Always check for moisture content just prior to covering the skillet, making adjustments as needed to achieve that perfect fluffy result.

Also, use a heavy-bottomed oven-safe skillet if possible, as this helps distribute heat evenly. If you’re using a lightweight skillet, you may find cooking times vary, resulting in unevenly cooked rice. In that case, keep an eye on the skillet towards the end of baking to avoid burnt edges.

Garnishing for Appeal

Presentation is key, especially with a dish so colorful as this Baked Veggie Rice Skillet. Once out of the oven, fluff the rice with a fork to aerate it, enhancing its texture. Consider drizzling a bit of balsamic reduction over the top for a gourmet touch, or serve it alongside a dollop of creamy avocado or a sprinkle of crumbled feta to introduce a contrasting flavor and texture.

For an extra burst of freshness, a squeeze of lemon or lime juice just before serving can brighten the dish remarkably. Not only does this complement the roasted vegetables, but it also rounds out the overall flavor profile for a satisfying meal.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but reduce the cooking time to about 30 minutes as white rice cooks faster.

→ Is it possible to make this dish vegan?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and plant-based ingredients.

→ Can I prepare this ahead of time?

Yes, you can assemble it the night before and bake it just before serving.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days; just reheat before serving.