Steph's baked vegetable rice

    (1)
    55 min

    This is a budget meal that can be served as a main or as a side dish. It smells gorgeous and keeps you full! :) My friends at uni love this. Use brown or white rice - It's completely up to you. I prefer to use frozen vegetables - But that's mainly because I'm a student and they'll go to waste. But you can literally throw anything you want in here. Just give it a go. You'll also notice I don't use measurements. I'm a great believer in throwing things together!

    Stephy1990

    Lancashire, England, UK
    6 people made this

    Ingredients
    Serves: 2 

    • uncooked rice - brown or white
    • any mixed vegetables - preferably frozen
    • 1 litre chicken stock
    • 1 knob butter
    • salt and black pepper to taste
    • dried mixed herbs to taste
    • cayenne pepper to taste
    • 1 to 2 teaspoons paprika

    Method
    Prep:5min  ›  Cook:50min  ›  Ready in:55min 

    1. Put the rice and vegetables in an oven-proof dish, and pour over the litre of prepared chicken stock.
    2. Add a knob of butter, dash of salt, black pepper, mixed herbs and cayenne pepper.
    3. Add plenty of paprika (and I mean plenty!) and mix it all up.
    4. Place tinfoil over oven-proof dish, and cook for 50 minutes on 200 C / Gas 6 or until liquid has been soaked in and evaporated; stirring once or twice throughout cooking.

    Serving suggestion

    You can use this as a topping on jacket potatoes or you can put it in tortillas or serve it alone which I personally think is best - Whatever you want! It's a great side at BBQs too. :)

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (3)

    LisaMillAr
    by
    4

    Altered ingredient amounts. 1 cup rice = 1 1/2 cups of chicken stock Boil until all the water is absorbed. Same method but only takes approx. 15mins on the hob.  -  17 Jun 2010

    LisaMillAr
    by
    2

    Love this recipe... I made this for my fiancee with a grilled chicken mixed in. followed the recipe the first time and after baking it the rice was stodgy and fluffy however, i tried the same method but in a pan measuring the rice and chicken stock to boil to perfection and it was spot on! this is a keeper!  -  17 Jun 2010

    by
    1

    hi. you say mixed herbs but dont mention adding them when making the dish? also how much veg do i add in grames? thanks. damien.  -  28 Mar 2013

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