Baked Yellow Rice Vegetables Recipes

OVEN BAKED RICE WITH VEGETABLES

Steps:

• In a pan set over a medium heat, melt the butter, and add the mushrooms and chopped garlic.
• Cook for 3-4 minutes until the mushrooms release their liquid and become golden.
• Remove them from the pan, and set aside.
• In the same pan, add the oil, chopped onion and half a teaspoon of salt, and fry until the onions are golden.
• Add the grated carrots, chopped peppers, and cooked mushrooms.
• Rinse the rice until the water runs clear, then add it to the pan of vegetables.
• Pour over the stock, give it a good stir, and transfer everything to an oven-proof dish and place the lid on.
• Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 35 minutes or until the liquid is completely absorbed, and the rice is cooked through.
• Use a fork to fluff the rice up, then garnish with spring onions.

YELLOW RICE WITH VEGETABLES

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.

EASY OVEN-BAKED RICE WITH VEGETABLES

Steps:

• Preheat the oven to 350 F.
• Serve alongside your choice of entrée and enjoy.

BAKED YELLOW RICE & VEGETABLES

Steps:

• 1. Preheat oven to 350*
• 2. Add butter and oil to cold skillet then heat on medium heat. Add onion and bell pepper. Saute one minute. Add rice and turmeric; stir. Pour in broth and water, adding seasonings and other vegetables.
• 3. Bring to boil stirring once more. Pour ingredients into 13x9 casserole dish. Bake for 30 minutes or until liquid is absorbed.

SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
• Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

YELLOW RICE

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

RICE VEGETABLE MEDLEY

Steps:

• In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.