Baked Veggie Rice Skillet

Name: Baked Veggie Rice Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup frozen peas; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (mozzarella or cheddar)

Highlighted under: Baking & Desserts

I’m always on the lookout for easy, nourishing meals that pack in flavor without taking all day to prepare. This Baked Veggie Rice Skillet has quickly become one of my favorite go-to recipes! It’s loaded with fresh vegetables, aromatic spices, and fluffy rice, all topped with a cheesy crust. It’s perfect for busy weekdays or even meal prep for the week ahead. Plus, it makes leftovers taste just as good, if not better, the next day!

Created by

Hallie Foster

Last updated on 2026-01-15T14:43:17.648Z

When I first decided to create this Baked Veggie Rice Skillet, I wanted to make a meal that was not only hearty but also flexible enough to accommodate whatever veggies I had on hand. The method of baking really allows the flavors to deepen while helping the rice absorb all those wonderful aromas and spices.

One tip I found essential is to sauté the vegetables briefly before adding them to the rice. This step enhances their flavors and ensures that they remain tender after baking. The result is a vibrant and satisfying dish that my family can’t resist!

        Why You Will Love This Recipe
        Packed with vibrant vegetables for a nutritious meal
Cheesy, golden crust that adds a delightful texture
Easy to customize with your favorite ingredients

      

Perfecting the Rice

Cooking the rice properly is crucial for achieving the right texture in this dish. I recommend using brown rice for its nuttiness and nutritional benefits, but ensure you rinse it before cooking; this helps remove excess starch and keeps the grains from sticking together. A 30-minute slow simmer in vegetable broth infuses the rice with flavor, but you can also use water if you're out of broth. Just keep an eye on it; you want the rice to be tender but not mushy, as it will continue to absorb flavors during baking.

Although brown rice is the star here, you can substitute it with quinoa for a gluten-free option. Quinoa cooks faster, so adjust the cooking time to around 15 minutes in boiling broth. Additionally, incorporating jasmine or basmati rice can provide a fragrant note, offering a slightly different flavor profile. Just ensure you account for any cooking variations in your timing.

Vegetable Choices and Techniques

While this recipe calls for bell pepper, zucchini, cherry tomatoes, and peas, don't hesitate to experiment with seasonal vegetables. Spinach or kale can be wonderful additions, stir-fried just before mixing with the rice for a nutrient boost. Furthermore, using frozen vegetables is a great time-saver and won't compromise on flavor, as they are often frozen at peak freshness. Just ensure any frozen vegetables are thawed and drained if needed to prevent excess moisture in the dish.

When sautéing the vegetables, aim for that golden color to unlock their sweetness; this usually takes about 5-7 minutes. A splash of balsamic vinegar or a hint of lemon juice added during the sautéing can enhance the overall depth and brightness of the vegetable flavors. If using a non-stick skillet, be cautious with oil; too much can cause sogginess, whereas too little may lead to sticking.

Storage and Meal Prep Tips

This Baked Veggie Rice Skillet is excellent for meal prep! Once completely cooled, you can portion it into airtight containers and store it in the refrigerator for up to four days. Reheating can easily be done in the microwave or in a skillet with a splash of broth to retain moisture, ensuring the cheesy crust retains its delightful texture. For longer storage, consider freezing individual portions. Freezing may slightly alter the cheese texture, but it will still taste fantastic once reheated.

For a fun twist, try transforming leftovers into veggie patties. Simply combine the reheated skillet mixture with an egg and breadcrumbs, form into patties, and pan-fry until golden. This not only enhances the dish in a creative way but also provides a new texture experience, making the Baked Veggie Rice Skillet feel fresh even on day three!

Ingredients

For the Skillet

1 cup uncooked brown rice
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup frozen peas
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (mozzarella or cheddar)

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Rice

In a pot, bring the vegetable broth to a boil. Add the brown rice and a pinch of salt. Cover and reduce to a simmer for about 30 minutes until the rice is tender.

Sauté the Vegetables

While the rice is cooking, heat a skillet over medium heat. Add a splash of oil and sauté the onion and garlic until softened, about 3-4 minutes. Then, add the bell pepper, zucchini, and cherry tomatoes and cook for another 5 minutes.

Combine and Bake

In a large mixing bowl, combine the cooked rice, sautéed vegetables, frozen peas, oregano, paprika, salt, and pepper. Transfer the mixture to a baking dish, top with shredded cheese, and cover with foil.

Bake

Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Pro Tips

Feel free to swap in any of your favorite vegetables. Broccoli, spinach, or carrots would also work well!

Serving Suggestions

Pairing this dish with a simple side salad can elevate your meal. A light arugula salad dressed with a citrus vinaigrette can complement the savory flavors of the skillet beautifully. Additionally, if you're hosting, consider serving it alongside some grilled chicken or fish for a more protein-rich feast. For a vegetarian option, add a dollop of Greek yogurt or a sprinkle of feta on top right before serving to add a creamy element.

For a gourmet touch, consider garnishing with fresh herbs such as basil or parsley. These can add a burst of freshness that cuts through the richness of the cheesy crust. Just sprinkle them on right before serving to maintain their vibrant color and flavor.

Customizing Your Skillet

This recipe is highly customizable to suit your taste preferences. Feel free to swap the spices; for instance, adding a pinch of cayenne can bring some heat, while fresh herbs like thyme or rosemary could add depth. If you’re a fan of mushrooms, tossing in some sautéed varieties can lend an earthiness that balances the sweetness of the tomatoes and bell peppers. You can even incorporate protein by mixing in cooked lentils or shredded chicken, which would round this dish out to be even heartier.

Don’t forget the cheese! While mozzarella and cheddar are delightful, experimenting with feta or gouda could create a unique twist. For a dairy-free option, substitute with nutritional yeast for a cheesy flavor or use a dairy-free cheese alternative that melts well.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but you will need to adjust the cooking time since white rice cooks faster.

→ Is this dish vegan-friendly?

To make it vegan, simply omit the cheese or use a dairy-free alternative.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this Baked Veggie Rice Skillet?

Yes, it freezes well. Just wrap it tightly in plastic and place it in the freezer for up to 2 months.