Baked Rice and Vegetables

Serves 4

Preparation time: 10 minutes

Cooking time: 50 minutes

INGREDIENTS 1 1/2 cups jasmine rice, uncooked 1 1/2 cups chicken or vegetable broth 1 1/4 cups water 3 cloves garlic, minced 2 medium carrots, thinly sliced 2 tablespoons butter

FOR THE VEGETABLES: 1 red onion, halved and cut into wedges 1 bell pepper, chopped into 1-inch pieces 1/2 head cauliflower, chopped into florets 1/2 head broccoli, chopped into florets 2 zucchini, cut into chunks 1/4 cup olive oil

FOR THE SEASONING MIX: 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper

PREPARATION

1. Preheat the oven to 400°F and grease a 9×13-inch baking dish.
2. In a small bowl, combine paprika, thyme, rosemary, garlic powder, salt, and black pepper. Set aside.
3. In the baking dish, mix together rice, broth, water, minced garlic, sliced carrots, butter, and 1 1/2 teaspoons of the seasoning mix.
4. Cover tightly with foil and bake for 20 minutes.
5. In a large bowl, toss red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil with the remaining spice mix until well coated.
6. Remove the rice from the oven and increase the temperature to 425°F.
7. Uncover the dish and arrange the seasoned vegetables on top of the rice. Drizzle with additional olive oil and season with salt and pepper, if desired.
8. Bake, uncovered, for 30 minutes. After baking, push the vegetables to one side, fluff the rice with a fork, and then combine everything together. Enjoy your flavorful dish!