Lemon Rice and Veggie Bake

If you’re harvesting your garden veggies or buying them from the farmers’ market, here’s a tasty recipe you can use them in! I call it a Lemon Rice and Veggie Bake—the rice cooks up right in the pan of this casserole-style side dish. And lots of veggies are layered over the rice. All these ingredients bake up in a mix of olive oil, lemon juice, and broth (or water). I really like the lemon juice/olive oil combination—it gives the rice and veggies a great flavor!

The veggies used in this recipe include tomatoes, zucchini, carrots, bell peppers, and onion, so there’s a good variety. And you can easily substitute other veggies in this. Parsley, thyme or basil, garlic, and a little salt and pepper also add to the flavor. And of course the cheese—Sharp Cheddar or Pepper Jack are great sprinkled on top of this—I like to use 1 cup of each! Another tip: make it a meal instead of a side dish by adding 1 1/2 to 2 cups of chopped, cooked chicken as a layer.

Lemon Rice and Veggie Bake

  • Servings: 12
  • Difficulty: easy
  • Print

Makes 12 servings

2 cups quick-cooking white or brown rice, uncooked
4 medium-size tomatoes, chopped
2 small-size zucchini, sliced or chopped
2 medium-size carrots, peeled and sliced or chopped
2 medium-size green bell peppers, chopped
1 medium-size yellow onion, chopped
3/4 cup vegetable broth or water
2/3 cup olive oil
2/3 cup lemon juice
2 teaspoons dried parsley
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or basil (or 1/2 teaspoon of each)
2 cups shredded Sharp Cheddar cheese or Pepper Jack Cheese (or 1 cup of each)
Optional: 1 1/2 to 2 cups chopped, cooked chicken

Preheat oven to 350˚F.

Spread uncooked rice evenly in the bottom of a 9 x 13″ pan.

Layer the tomatoes, zucchini, carrots, bell peppers, and onion over the rice.

In small bowl, mix together the water, olive oil, lemon juice, parsley, garlic, salt, pepper, thyme, and/or basil, blending well. Pour mixture over the the layered vegetables in the pan.

Bake, covered with foil, at 350˚F for 1 hour and 20 minutes, until vegetables and rice are tender. Remove from oven and sprinkle the shredded cheese over the vegetables. Bake, uncovered, for 10 additional minutes, until cheese is melted. Let cool 5 to 10 minutes, then serve.

Note: Make this a main dish by adding some chopped, cooked chicken as a layer (about 1 1/2 to 2 cups)—a great way to use leftover chicken!

Recipe from NancyC | nancy-c.com

Do you have veggies from your garden to cook with? What types of veggies do you grow?

Sharing at Meal Plan Sunday, Farmhouse Friday, Weekend Potluck, Fiesta Friday, Full Plate Thursday, Thursday Favorite Things, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday.


9 thoughts on “Lemon Rice and Veggie Bake

  1. Maureen

    I do not have a garden that we can pick from but I have a friend that does! She’s been growing a ton of things lately and I will send her this recipe. But in terms of cooking, this lemon rice and veggie bake looks yummy and satisfying! I grew up on rice and love any rendition of it and I love that this have veggies mixed in.

    Maureen | http://www.littlemisscasual.com

    Liked by 1 person

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