Oven baked vegetable rice

You'll never buy packaged rice pilaf ever again once you've made our version! This is a fool proof way of getting the perfect rice every time… in the oven!

Recipe video above. This recipe was conceived as an emergency, ultra low-effort side dish. Just dump all the ingredients in a pan, and shove it in the oven. End result: seasoned rice that's amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked and fluffy, and the bacon even goes golden!Uses less liquid than the usual 1 : 1.5 rice to water ratio because we need to factor in the water that comes off the frozen vegetables (a surprising amount!).Bonus: this recipe…

Why is this the best rice pilaf? Because it is my Mom's recipe. White rice cooks to perfection in the oven with just a few surprising ingredients. via @foodtasticmom

Chef John's baked "fried" rice will satisfy your cravings for true fried rice, and it doesn't require leftover rice. Perfect clump-free texture every time!

This is a fail-proof recipe to share with everyone you know. It feeds a lot of people and is so easy to prepare in the oven.

One pot vegetarian chilli and rice bake - such an easy version of chilli and rice! No pre-cooking required, just mix everything in a big dish and bake.

Baked Rice Pilaf: Rice and toasted orzo are mixed with colorful vegetables and chicken broth, then baked until light and fluffy.

Explore the richness of our Mixed Vegetable Rice recipe; a harmonious blend of various vegetables cooked with Basmati rice. This Quick & Easy Mixed Vegetable Rice recipe promises a flavorful journey, packed with health benefits and bursting with freshness. Perfect for any occasion, this dish guarantees a feast of colors, textures, and flavors.

Oven Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all made in one pan in the oven! #mushroomrice #weeknightmeals #foodie

Oven Baked Rice with Vegetables, a delicious side dish made with basmati rice, mushrooms, carrots, peppers, onions and stock.