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- 1 cup jasmine or basmati rice - 2 cups vegetable broth - 1 zucchini, diced - 1 red bell pepper, diced - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 cup frozen peas - 1 onion, finely chopped - 2 cloves garlic, minced - 1 ½ cups shredded cheddar cheese - ½ cup grated Parmesan cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh herbs (optional, for garnish)

One-Pan Cheesy Vegetable and Rice Bake

Discover the ultimate comfort food with this Cheesy Garden Delight Rice Bake! This vibrant dish combines hearty rice, fresh vegetables, and rich cheese, making it perfect for weeknight dinners or potlucks. Packed with a colorful array of veggies like zucchini, bell peppers, and broccoli, this recipe is not only delicious but also nutritious. Easy to prepare, it's a delightful way to incorporate healthy ingredients into your meals while tantalizing your taste buds with every bite.
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Ingredients
  

1 cup uncooked jasmine or basmati rice

2 cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, diced

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup frozen peas

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups shredded cheddar cheese (or a mix of your favorite cheeses)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C).

    Sauté the vegetables: In a large, deep oven-safe skillet or pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add the vegetables: Stir in the diced zucchini, red bell pepper, and broccoli florets. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

        Incorporate rice and seasonings: Add the uncooked rice to the pan and stir to mix thoroughly with the vegetables. Sprinkle in the oregano, basil, salt, and pepper, mixing to combine all the flavors.

          Add broth and tomatoes: Pour in the vegetable broth, stirring to evenly distribute. Add the halved cherry tomatoes and frozen peas, gently folding them in.

            Cheesy goodness: Sprinkle 1 cup of the shredded cheese over the top, reserving the other cup for later.

              Bake: Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice has absorbed the liquid and is fully cooked.

                Add the remaining cheese: Remove the cover and sprinkle the remaining 1 cup of shredded cheese on top. Return to the oven for an additional 5-10 minutes, or until the cheese is bubbly and golden.

                  Garnish and serve: Once done, remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley before serving warm.

                    Prep Time: 10 mins | Total Time: 50 mins | Servings: 4