Best Easy One Bowl Carrot Corn And Rice Bake Recipes

Oven Baked Rice and Vegetables image

Provided by Nagi

Categories Main Side

Time 1h

Number Of Ingredients 18

1 1/2 cups basmati or jasmine rice (, uncooked (Note 1 for other rice types))
1 1/2 cups (375ml) chicken or vegetable broth ((I use chicken))
1 1/4 cups (315ml) water
2 garlic cloves (, minced)
2 medium carrots (, cut into 1 cm thick slices, larger pieces halved)
30g (2 tbsp) unsalted butter (optional)
1 red onion (, halved and cut into wedges)
1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces)
1/2 small cauliflower (, broken into florets)
2 zucchini (, cut into 2cm / 4/5" chunks)
2 corn cobs (, each cut into 3 (6 small cobs))
1/4 cup olive oil (, plus more for drizzling)
1 1/2 tsp paprika
1 1/2 tsp thyme or other dried herb of choice
1 tsp garlic powder ((or onion powder))
1 tsp salt ((Note 3 for low sodium))
1 tsp pepper (, plus extra)
Finely chopped parsley

Steps:

Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
Mix Spice Mix in a small bowl.
Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
Remove rice from oven.
Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
Drizzle with more oil (optional), sprinkle with more pepper.
Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

Nutrition Facts : ServingSize 451 g, Calories 403 kcal

Easy Rice Bake Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Baked Corn and Rice Casserole image

Provided by Baby Kato

Categories Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

Preheat oven to 350 degrees.
Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.