Veggie and Rice Bake

Easy Veggie & Rice Bake

  • Author: Rebecca Jenkins


Frozen vegetables work perfectly with this and cut the prep down even further. Throw everything into an oven safe dish and bake, it doesn’t get any easier.



  • 3 cups rice, I used a wild rice blend
  • 5 cups hot stock (2 stock cubes dissolved in boiling water)
  • 45 cups veggies – I used a frozen veggie mix, a fresh courgette, and a roasted capsicum, diced.
  • 2 garlic cloves
  • 4 Tbsp olive oil
  • Spice mix, 1 tsp black pepper, 1 tsp paprika, 1 tsp basil, 1 tsp onion powder, 1/2 tsp ground coriander, 1/2 tsp ginger
  • Bread crumbs (optional to sprinkle in the top)


  1. Preheat your oven to 180°C
  2. Pour your rice, uncooked, into the bottom of your oven safe dish
  3. In a jug, pour 1 cup boiling water over your stock cubes to dissolve, pour over rice and add 4 more cups boiling water over the rice
  4. Prepare your fresh veggies, (peal, chop, dice etc…)
  5. In a separate bowl combine all your veggies, drizzle over olive oil and add spices, mix the veggies round to coat the veggies thoroughly
  6. Spoon veggies over the rice – also add any meat at this point too
  7. Sprinkle over bread crumbs
  8. Place in the oven to bake for 40mins
  9. If you have a grill function on your oven, place the grill on for a further 5 mins at the end
  10. How easy was that!?