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 bell peppers, diced; 1 cup zucchini, diced; 1 cup spinach; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup long-grain rice; 2 cups vegetable broth; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Oven Inspiration

I've been experimenting with new ways to enjoy a hearty, healthy meal, and the Baked Veggie Rice Skillet has quickly become a favorite in my kitchen. This recipe combines colorful vegetables with fluffy rice, all brought together with a delightful blend of spices. It's the perfect dish for weeknight dinners or meal prepping for the week ahead. Plus, the simplicity of throwing it all together in one skillet makes cleanup a breeze. I can't wait to share this easy and delicious recipe with you!

Created by

Sybil Hawkes

Last updated on 2026-01-15T17:01:43.581Z

When I first made this Baked Veggie Rice Skillet, I was amazed at how easily it came together. The key is to use vegetables that release moisture while baking, ensuring the rice absorbs all their flavors. I often mix fresh bell peppers, zucchini, and spinach, which not only adds vibrant colors but also keeps the dish nutritious.

I’ve also found that using a combination of broth and spices elevates the dish beyond basic baked rice. The broth infuses richness while the spices offer a comforting warmth that makes this skillet meal satisfying and delicious. Give it a try, and you’ll see why it’s now a go-to recipe for my family!

Why You'll Love This Recipe
Packed with colorful, fresh vegetables
Flavorful rice that soaks up the delicious juices
Easy to customize with your favorite veggies
Perfect for meal prep or a quick weeknight dinner

Mastering the Rice Cooking Technique

Getting the rice just right is crucial for the success of the Baked Veggie Rice Skillet. As you sauté the rice with the spices, it’s essential to ensure the grains are well-coated; this helps them absorb the flavors more effectively during baking. If using brown rice, adjust the cooking time and broth accordingly, as it takes longer to cook. A good visual cue is to look for the rice to appear slightly translucent and glossy before adding the broth.

When adding the vegetable broth, make sure to bring it to a gentle simmer before you incorporate the spinach. This quick step not only enhances the flavor but also ensures that the spinach wilts perfectly, adding a vibrant color and nutritional boost to the dish. Keep an eye on the skillet after you remove the foil at the end; the rice should have a fluffy texture, and the edges can develop a light golden color, indicating it's perfectly cooked.

Ingredient Substitutions and Variations

This recipe is incredibly adaptable! If you're short on bell peppers or zucchini, feel free to swap in other vegetables like broccoli, asparagus, or even peas. Just remember that some veggies will require different cooking times; for instance, adding carrots might necessitate a bit of pre-cooking to ensure they soften adequately. If you're looking for a protein boost, consider adding cooked chickpeas or shredded chicken right before baking.

For a creamier texture, you might add a splash of coconut milk or a dollop of sour cream before baking. Those with dietary restrictions can use brown rice for a whole-grain option or a gluten-free broth if needed. Remember to adjust seasonings to compensate for any changes in flavor, especially if you include heartier vegetables that might diminish the dish’s overall flavor profile.

Make-Ahead and Storage Tips

The Baked Veggie Rice Skillet is a perfect candidate for meal prepping! You can assemble the entire dish in advance, then cover it tightly with foil and refrigerate it for up to two days before baking. This allows the flavors to meld beautifully, intensifying the taste. When you’re ready to bake, just remove it from the fridge and add about 5 extra minutes to the cooking time to ensure everything heats through evenly.

Leftovers can be stored in an airtight container in the refrigerator for up to five days, making it an excellent option for lunch or quick dinners. This dish reheats well in the microwave but can also be warmed on the stovetop with a splash of broth to restore moisture. If you find the rice repurposed in a different way, consider turning it into stuffed peppers or mixing it into an omelette for a unique twist!

Ingredients

Vegetables

1 cup bell peppers, diced
1 cup zucchini, diced
1 cup spinach
1 small onion, chopped
2 cloves garlic, minced

Rice & Seasonings

1 cup long-grain rice
2 cups vegetable broth
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and prepare a large oven-safe skillet or baking dish.

Sauté the Vegetables

In the skillet, heat the olive oil over medium heat and sauté the onions and garlic until fragrant. Add the bell peppers and zucchini, cooking for about 5 minutes until slightly softened.

Add Rice and Spices

Stir in the rice, paprika, cumin, salt, and pepper. Mix well to coat the rice with the spices.

Combine with Broth

Pour in the vegetable broth, bring to a simmer, and then add the spinach, stirring until wilted.

Bake the Skillet

Cover the skillet with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes.

Serve

Remove from the oven, fluff the rice with a fork, and serve hot!

Pro Tips

Feel free to swap in any vegetables you have on hand, such as mushrooms or broccoli, to make it your own!

Serving Suggestions

This skillet dish can be served as a main course or a hearty side. I often pair it with a light salad or a yogurt-based dip to add a refreshing element. You could also top it with grated cheese or a squeeze of fresh lemon for an added zing. If serving during a gathering, consider putting out a selection of toppings like diced avocado, fresh herbs, or sliced olives to let your guests customize their portions.

For a cozy family dinner, serve it alongside grilled meats or seafood. If you prefer a vegetarian option, add a side of roasted chickpeas seasoned with your favorite spices. This not only complements the flavors of the dish but also introduces different textures making the meal more satisfying.

Troubleshooting Common Issues

If you find that your rice hasn’t cooked through or appears overly crunchy after the baking time, this may be due to the heat distribution in your oven. It can be beneficial to check the oven temperature with an extra thermometer for accuracy, especially if you suspect it may run hot or cold. If necessary, cover your skillet again with foil and bake for an additional 5-10 minutes to ensure the rice finishes cooking thoroughly.

Another common issue might be a drying out of the rice, which could happen if the skillet is not properly covered while baking. Make sure the foil is tightly sealed, especially around the edges, to retain steam. If you encounter a crusty bottom, this is due to evaporation; you might consider adding a bit more broth or water for the next bake to maintain moisture levels.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the vegetable mixture and store it in the refrigerator. When ready, add the rice and broth to bake.

→ Is it gluten-free?

Yes, as long as you use gluten-free rice, this recipe is completely gluten-free.

→ Can I freeze leftovers?

Absolutely! Just allow the skillet to cool, then store individual servings in airtight containers in the freezer.

→ What can I serve with it?

This baked veggie rice skillet pairs well with a green salad or can be served as a side dish with grilled proteins.