Baked Vegetable Rice

This oven-baked rice is easy to make. I used to make it when I was in college because it’s inexpensive, really good, and it tastes great reheated. All the vegetables can be adjusted according to taste, or whatever is available in my cupboard.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish.

Step: 3

Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.

Per Serving: 316 calories; protein 8.5g; carbohydrates 53.8g; fat 7.9g; sodium 1817.9mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .