Baked Rice and Vegetables in Broth

Baked Rice and Vegetables in Broth

Krista B 0

"Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal."

Ingredients 45 m {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
  3. Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
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Reviews 57

  1. 77 Ratings


although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i would advise people to bake the rice for 25 mins first, then add in the veggies for the next 30 - 40 mins.


Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.


This was very very yummy! I added more that the 1/4c of vege's though (more like 1/2 c each) and a left over chicken breast that I cubed up and threw in. The grocery store was out of vege stock so I added Fat free chicken broth (about 2 2/3 c since there were more vege's) I cooked it for about 45 min's stiring once or twice. I have two small children and they helped cut up the vege's and both of them really liked it. Great way to eat 4 different vege's in one sitting! I WILL be making this one over and over! Defenatly worth the time to cut up the vege's~!