Baked Veggie Rice Bake

Name: Baked Veggie Rice Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 1/2 cups cooked rice; 1 cup chopped bell peppers; 1 cup chopped zucchini; 1 cup chopped broccoli; 1 cup cherry tomatoes, halved; 1/2 cup chopped onion; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup vegetable broth; 2 tablespoons olive oil

Highlighted under: Simple Healthy Meals Collection

I absolutely love making this Baked Veggie Rice Bake! It’s a delightful dish that showcases a medley of colorful vegetables and hearty rice, all baked to perfection. Each bite is bursting with flavor, and I find it to be both comforting and satisfying. This recipe is perfect for meal prep, as it stores well and tastes even better the next day. Whether it's a weeknight dinner or a special gathering, this dish will surely impress everyone with its vibrant presentation and rich taste.

Created by

Rachel Green

Last updated on 2026-01-15T19:09:34.628Z

Creating the Baked Veggie Rice Bake was an adventure all its own! I had a mix of seasonal vegetables in my fridge that needed using up, so I thought, why not combine them with rice into a hearty bake? The real magic happens when everything is allowed to meld together in the oven, creating a harmonious blend of flavors. I recommend adjusting the vegetables based on what you have on hand for an even more personalized touch!

During my testing, I found that baking the dish covered for the first 30 minutes keeps everything tender while allowing the flavors to deepen. Then, uncovering it for the final bake adds a beautiful, golden crust. Trust me, that crunchy top layer is worth the wait!

        Why You Will Love This Recipe
        A colorful array of seasonal veggies for a nutritious boost
Hearty rice that makes it a filling main course
A crunchy, cheesy top that contrasts beautifully with the soft filling

      

The Power of Vegetables

Incorporating a diverse range of vegetables into this Baked Veggie Rice Bake not only enhances its flavor but also boosts its nutritional profile. Vegetables like broccoli and bell peppers are rich in vitamins C and K, while zucchini adds a subtle sweetness and moisture. By varying the veggies based on the season, you can keep the dish fresh and exciting. For instance, try adding spinach or kale for an extra nutrient hit, or swap out broccoli for asparagus during spring.

When cooking the vegetables, it’s essential to avoid overcooking them in the skillet. Aim for a tender-crisp texture; they should retain some bite, allowing them to hold up well during baking. This prevents the bake from becoming mushy and helps to maintain the vibrant colors that make this dish visually appealing. Cooking them just until they are glossy and slightly softened will yield the best results.

Perfecting the Rice

Using the right kind of rice is key to achieving the ideal texture in this bake. Regular long-grain white rice or jasmine rice works well, but for added nutrients and a nuttier flavor, consider using brown rice. Just note that brown rice may require additional cooking time; make sure it's pre-cooked before mixing it with the vegetables. To ensure even cooking, allow the rice to cool before mixing it in, preventing it from clumping together.

If you're preparing this dish in advance, opt for slightly undercooking the rice initially. This allows it to absorb more moisture from the vegetable broth during baking, creating a wonderfully moist and flavorful dish. Refrigerating the assembled bake overnight also melds the flavors beautifully, making it an excellent meal prep option. When reheating, simply cover it with foil and heat in the oven until warmed through.

Cheesy Delight and Serving Suggestions

The combination of mozzarella and Parmesan provides not just a delicious cheesy flavor but also a fantastic texture contrast. Mozzarella melts beautifully, creating that delightful gooeyness, while Parmesan adds a sharp, salty note that enhances the overall dish. If you're looking to mix things up, consider adding a sprinkle of feta for a tangy twist or even some crumbled goat cheese for a richer taste.

For serving, this Baked Veggie Rice Bake pairs wonderfully with a light salad or a side of crusty bread to soak up any extra gooey cheese. If you want to elevate it further, drizzle a bit of balsamic reduction over the top before serving, which adds a lovely acidity balancing the richness of the cheese. This dish can also be portioned into individual servings, making it ideal for gatherings or meal prep.

Ingredients

Ingredients for Baked Veggie Rice Bake

1 1/2 cups cooked rice
1 cup chopped bell peppers
1 cup chopped zucchini
1 cup chopped broccoli
1 cup cherry tomatoes, halved
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup vegetable broth
2 tablespoons olive oil

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft. Then, incorporate the bell peppers, zucchini, and broccoli, cooking until slightly tender.

Mix Ingredients

In a large bowl, combine the cooked rice, sautéed vegetables, cherry tomatoes, Italian seasoning, salt, and pepper. Stir in the vegetable broth until well mixed.

Assemble the Bake

Transfer the rice and vegetable mixture into the greased baking dish. Top with shredded mozzarella and grated Parmesan cheese.

Bake

Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve

Let the dish cool for a few minutes before serving. Enjoy your delicious Baked Veggie Rice Bake!

Pro Tips

For added protein, consider adding cooked chicken or beans to the mixture. You can also substitute any veggies based on your preference or what you have available in your pantry!

Ingredient Substitutions

If you're looking for a gluten-free option, swap the regular vegetable broth for a certified gluten-free variety. You can also replace the mozzarella and Parmesan with dairy-free cheese alternatives that melt well, such as cashew-based cheeses or nutritional yeast for a cheesy flavor without the dairy.

For additional protein, consider adding cooked beans, chickpeas, or lentils, which blend well with the rice and maintain a complementary flavor. These can easily replace some of the rice or be added in addition to it, ensuring a filling, hearty meal.

Storage and Freezing Tips

This Baked Veggie Rice Bake stores beautifully in the refrigerator for up to three days. Just make sure it's in an airtight container to maintain its freshness. When reheating, cover it with foil to prevent the cheese from browning too much, and store leftovers separately if you've layered the bake with toppings.

For longer-term storage, consider freezing the bake. Assemble it in a freezer-safe dish without baking it first. When you're ready to enjoy, bake it from frozen, but extend the cooking time by about 15–20 minutes. This will ensure it heats evenly throughout while keeping the cheese perfectly melted and bubbly.

Questions About Recipes

→ Can I use leftover rice for this recipe?

Absolutely! Leftover rice works perfectly, and it can save you some time.

→ What kind of cheese can I substitute?

You can replace mozzarella with cheddar or any cheese that melts well.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze this dish?

Yes! This Baked Veggie Rice Bake freezes wonderfully. Just make sure to let it cool completely before wrapping it and placing it in the freezer.