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Rice and vegetable bake

 5 ratings

Prep Time:10 mins

Cooking Time:30 mins

Serves:4 Adults


Rice and vegetable bake

A dish that is ideal all year round, and packed full of vegetables


  • 1 tablespoon of oil
  • 1 large onion
  • 100g / 3 ½ oz. of baby corn
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 2 medium carrots
  • 150g / 5 ½ oz. of cauliflower
  • 225g /8 oz. of long grain rice
  • 600ml /1 pint of low salt vegetable stock
  • 1 teaspoon of cumin powder
  • 1 teaspoon of mild curry powder
  • 1 teaspoon of tomato purée


  1. Chop the vegetables
  2. Heat the oil in a saucepan and add the onions for 1 minute. Add the remaining vegetables and cook until softened
  3. Add the rice and stir in the cumin powder, curry powder, tomato puree and stock. Bring to the boil
  4. Reduce the heat, cover the pan and simmer for 15 to 20 minutes, until the rice is tender and the liquid absorbed

What you will need

  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Saucepan
  • Wooden spoon

Serving suggestions

Choose brown rice for added fibre

"This recipe is suitable for vegetarians"

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