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Baked Chili Brown Rice and Vegetables

Prep Time 35 mins
Cook Time 1 hr 10 mins
Servings 6 servings


  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 14 ounce canned diced tomatoes drained
  • 4 ounce canned diced chili peppers
  • 2 and 1/3 cups vegetable broth
  • 1 and 1/2 cups uncooked brown rice
  • 1 pound frozen mixed vegetables thawed


  • Preheat the oven to 350 degrees.
  • In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
  • When the onion is soft, add the cumin, smoked paprika, garlic and chili powder and stir to combine. Cook for 1 minute.
  • Add the drained canned tomatoes, chili peppers and broth and stir to combine. Cover and bring the mixture to a boil.
  • Meanwhile, add the rice to an 8 x 8 pan and spread it evenly along the bottom. Set it aside.
  • When the mixture comes to a boil, pour it into the pan that contains the rice.
  • Cover the pan with 2 layers of foil and bake for 1 hour and 10 minutes.
  • After 1 hour and 10 minutes has elapsed, remove the rice bake, stir and check to make sure the rice is done.
  • Toss the previously frozen vegetables with the rice mixture.  Serve or divide into storage containers for lunch at work.
  • Enjoy!