Rice Baked with Vegetables & Beans

A one-pot vegetarian dinner that builds layers without dirty dishes. Onions and garlic soften in olive oil, then broccoli, peppers, and celery hit the pan in stages so each gets a brief sear before everything goes into the rice bake.

Long-grain rice drinks up the seasoned tomato-vegetable stock as it bakes covered, plumping into individual grains rather than turning to mush. Kidney beans add protein and substance, plum tomatoes melt down into the sauce, and thyme with a bay leaf perfume the whole pot.

Use a tight-fitting lid or wrap with foil before adding to the oven. Steam needs to stay inside or the rice ends up crunchy on top while the bottom turns soggy.

Pro Tips

• Stir the broccoli in just briefly before the rice goes in, longer cooking turns it dull army-green
• Bring the liquid to a low boil before transferring to the oven, cold liquid throws off the bake time and yields uneven rice
• Drain and rinse the kidney beans before adding to wash off the canning liquid that can taste tinny
• Test a few grains at the 35-minute mark, oven temperatures vary and overcooked rice goes pasty fast

Variations

• Swap kidney beans for black beans or chickpeas for a different protein
• Add a teaspoon of smoked paprika or chili powder for warmth
• Top with feta or grated parmesan instead of jack for a Mediterranean lean