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30-Minute Fast Veggie Rice Bake

30-Minute Fast Veggie Rice Bake for Cozy Weeknight Dinners

This 30-Minute Fast Veggie Rice Bake is a nourishing and simple dish packed with vegetables and a gooey cheese crust, ideal for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cups cooked rice leftover rice works perfectly for efficiency
  • 2 large eggs ensure they are at room temperature for best results
For the Vegetables
  • 2 cups mixed vegetables choose colorful options like bell peppers, zucchini, and broccoli
  • 2 cloves garlic fresh minced garlic adds wonderful aroma
For the Flavor
  • 2 tablespoons olive oil enhances flavor and helps roast the veggies beautifully
  • 1 teaspoon salt adjust this to suit your taste
  • 1 teaspoon black pepper preferably freshly ground for a bolder kick
  • 1 tablespoon Italian seasoning offers a delightful herbal touch to the mix
For the Cheese
  • 1.5 cups cheddar cheese provides that creamy, gooey texture
  • 0.25 cups Parmesan cheese creates a golden crust on top; if vegan, substitute with nutritional yeast

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Oven

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Combine cooked rice, mixed vegetables, olive oil, minced garlic, eggs, salt, black pepper, and Italian seasoning in a large mixing bowl and mix well.
  3. Transfer the mixture to a greased 9x13-inch baking dish, spread evenly, and press down slightly.
  4. Sprinkle cheddar cheese and grated Parmesan cheese over the top.
  5. Bake in the preheated oven for 20-25 minutes until bubbly and golden brown.
  6. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 450mgPotassium: 560mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 35mgCalcium: 15mgIron: 10mg

Notes

This recipe utilizes pantry staples and is a fantastic way to finish off any odds and ends in your fridge. Serve alongside a fresh salad or crusty bread.

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