Lemon Rice and Veggie Bake

Name: Lemon Rice and Veggie Bake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 12
Ingredients: 2 cups quick-cooking white or brown rice, uncooked; 4 medium-size tomatoes, chopped; 2 small-size zucchini, sliced or chopped; 2 medium-size carrots, peeled and sliced or chopped; 2 medium-size green bell peppers, chopped; 1 medium-size yellow onion, chopped; 3/4 cup vegetable broth or water; 2/3 cup olive oil; 2/3 cup lemon juice; 2 teaspoons dried parsley; 2 teaspoons minced garlic; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon dried thyme or basil (or 1/2 teaspoon of each); 2 cups shredded Sharp Cheddar cheese or Pepper Jack Cheese (or 1 cup of each)

by NancyC | nancy-c.com

12 Servings

1 hr 40 min

If you like rice dishes, this is for you—the rice cooks up right in the pan of this casserole-style side dish. And lots of veggies are layered over the rice. All these ingredients bake up in a mix of olive oil, lemon juice, and broth (or water). I really like the lemon juice/olive oil combination—it gives the rice and veggies a great flavor!

The veggies used in this recipe include tomatoes, zucchini, carrots, bell peppers, and onion, so there’s a good variety. And you can easily substitute other veggies in this. Parsley, thyme or basil, garlic, and a little salt and pepper also add to the flavor. And of course the cheese—Sharp Cheddar or Pepper Jack are great sprinkled on top of this—I like to use 1 cup of each!

Lemon Rice and Veggie Bake

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Recipe details

Yield 12 Servings
Time spent: Prep time: 20 Minutes Cook time: 80 Minutes Total time: 1 hr 40 min

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% Daily value

Ingredients

2 cups quick-cooking white or brown rice, uncooked
4 medium-size tomatoes, chopped
2 small-size zucchini, sliced or chopped
2 medium-size carrots, peeled and sliced or chopped
2 medium-size green bell peppers, chopped
1 medium-size yellow onion, chopped
3/4 cup vegetable broth or water
2/3 cup olive oil
2/3 cup lemon juice
2 teaspoons dried parsley
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or basil (or 1/2 teaspoon of each)
2 cups shredded Sharp Cheddar cheese or Pepper Jack Cheese (or 1 cup of each)

Instructions

Spread uncooked rice evenly in the bottom of a 9 x 13″ pan.
Layer the tomatoes, zucchini, carrots, bell peppers, and onion over the rice.
In small bowl, mix together the water, olive oil, lemon juice, parsley, garlic, salt, pepper, thyme, and/or basil, blending well. Pour mixture over the the layered vegetables in the pan.
Bake, covered with foil, at 350˚F for 1 hour and 20 minutes, until vegetables and rice are tender. Remove from oven and sprinkle the shredded cheese over the vegetables. Bake, uncovered, for 10 additional minutes, until cheese is melted. Let cool 5 to 10 minutes, then serve.

Comments

PatR on Oct 01, 2022

What adjustments would I have to make in order to use regular brown Rice instead of instant?

1 Reply
Victoria Jechart on Oct 01, 2022

Why does it call for fast cooking rice? How could I use regular rice?

2 Reply
- Lydia on Oct 02, 2022
  
  I would adjust the liquid measurement. Regular rice uses 1 part rice to 2 cups liquid. This recipe for quick cooking uses equal measurements. You may have to bake a bit longer. I usually bake my rice dishes for about 1 and 1/2 hours and they are done. Hope this helps. I love baking rice. Comes out great.
  
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