Baked Rice Recipe

Forget the pre-seasoned mixes

Baked Rice Recipe

Baked rice was on of my favorite side dishes when I was a child. Back in the 70s, packets of pre-seasoned rice mixes weren’t nearly as popular as they are today, and many foods were made from scratch instead. Forget about the excessive amounts of salt and dried out veggies in the packaged mixes, this version gives you loads of healthy veggies and real food ingredients.

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Plus you save money because you likely already have all the ingredients in your fridge!


1/2 cup onion, chopped finely
1/2 stalk celery, chopped finely
1/2 carrot, peeled and chopped finely
1 garlic clove, minced
1 thai chili, seeded and minced finely (optional)
1 lemon, zested
3/4 cup long grain white rice
1 1/2 cup chicken broth
1/3 cup tiny peas
salt and pepper to taste
2 tbsp chopped fresh Italian parsley
2 tsp chopped fresh thyme
handful of chopped almonds (optional)

  Pre-heat oven to 350 F

  In an oven proof Dutch oven over medium heat, melt about 1 tbsp butter.  Add the onions, celery, chili, and garlic and sauté until softened, about 5 minutes. Stir in the carrot and continue to sauté another 2 minutes longer.

  Add the rice to the pot, stirring and cooking about a minute before pouring in the chicken broth and zesting the lemon over top. Bring the mixture to a boil before covering with a lid and putting the pot in the oven to bake for 35-40 minutes.

  Remove the pot from the oven, then stir in the frozen peas, parsley, almonds, and thyme.  Put the lid back on the pot and allow it to sit for a few minutes. The heat from the rice will thaw the peas and warm them through, and the cold peas will cool the dish a little.

  Tip: make this a meal by adding garlic shrimp or chicken

Serves 4

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom