Baked Brown Rice

My Favourite Rice Recipes

Baked Brown Rice myfavouritepastime.com_1472I promised myself, I would be eating brown rice at least once a week. Don’t ask me how I’ve faired on because sometimes, I just forget and get on with life. Last week I remembered the brown rice promise and decided to honour it. I was feeling kind of lazy as usual so I decided to go with the recipe that requires the minimum of effort. “Cover with aluminium foil and bake for one hour or until done”. That meant I could sit and enjoy myself as the rice bubbled away in the oven.

Baked Brown Rice myfavouritepastime.com_1473You can use your own combination of veggies for this recipe. My son loves mushrooms, so they went into the pot. I love zucchini so they followed the mushrooms into the pot. My daughter loves green beans so we had to play a fair game and add some green beans. Then we added some neutral ingredients like potatoes and carrots, and the deal was done. The rice tasted super delicious, I over ate…I hope you’re enjoying your Sunday. Mine is superb with a bit of rain. No need to water the lawn. Have a great time!

  •  Ingredients
  • 4 tablespoons butter or olive oil
  • 1.2kg chicken wings
  • 225g mushrooms, sliced
  • 1 large onion sliced
  • 2-3 cups mixed vegetables (I used mushrooms, carrots, potatoes, French beans and zucchini)
  • ½ cup crushed tomato or passata or tomato puree
  • 2 teaspoons Spanish paprika
  • 3 cups (600g, 1.3Ib) brown rice, medium or short grain washed thoroughly until water runs clear, then drained
  • 5 cups (1250ml, 1.3 quarts) water 
or stock
  • Salt and pepper to taste

Baked Brown Rice myfavouritepastime.com_0545Please always remember to assemble all ingredients before you start

Baked Brown Rice myfavouritepastime.com_0543Preheat the oven to 375°F (190°C). Add one tablespoon olive oil to a pan over medium high heat and brown chicken wings on both sides, remove from pan and set aside.

Baked Brown Rice myfavouritepastime.com_2783Heat the remaining oil or butter in the same skillet and fry onions and mushrooms over medium high heat until browned (7-10 minutes).

Baked Brown Rice myfavouritepastime.com_0550Add mixed vegetables and cook for a further 5 minutes.

Baked Brown Rice myfavouritepastime.com_0554Add crushed tomato and paprika. Season to taste. Add rice and chicken wings and mix thoroughly.

Baked Brown Rice myfavouritepastime.com_0559Transfer the rice-chicken mixture into a glass 15 x 10 x 2¼ inch baking dish (Pyrex).  In a separate pan (pot) bring the water (or stock),, and salt and pepper (if necessary)  to a boil.

Baked Brown Rice myfavouritepastime.com_0561Once the water boils, pour it over the rice, stir to combine,

Baked Brown Rice myfavouritepastime.com_0562and  cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for about 1 hour or until rice is cooked. Mine usually cooks in 1 hour in a conventional oven.

Baked Brown Rice myfavouritepastime.com_0563Remove cover and fluff the rice with a fork. Serve.

Baked Brown Rice myfavouritepastime.com_1466This rice was delicious

Baked Brown Rice myfavouritepastime.com_0566I sometimes don’t enjoy eating brown rice, but on this day, I over ate…..

Baked Brown Rice

Preparation time: 30 minutes; Cooking time: 1 hours; Serves: 6-10

Ingredients


  • 4 tablespoons butter or olive oil
  • 1.2kg chicken wings
  • 225g mushrooms, sliced
  • 1 large onion sliced
  • 2-3 cups mixed vegetables (I used mushrooms carrots, potatoes, French beans and zucchini)
  • ½ cup crushed tomato or passata or tomato puree
  • 2 teaspoons Spanish paprika
  • 3 cups (600g, 1.3Ib) brown rice, medium or short grain washed thoroughly until water runs clear, then drained
  • 5 cups (1250ml, 1.3 quarts) water 
or stock
  • Salt and pepper to taste



Instructions

  1. Preheat the oven to 375°F (190°C). Add one tablespoon olive oil to a large pan (skillet) over medium high heat and brown chicken wings on both sides, remove from pan and set aside.
  2. Heat the remaining oil or butter in the same skillet and fry onions and mushrooms over medium high heat until browned (7-10 minutes). Add mixed vegetables and cook for a further 5 minutes. Add crushed tomato and paprika. Season to taste. Add rice and chicken wings and mix thoroughly. Pour the rice-chicken mixture into a deep 15 x 10 x 2¼ inch  glass baking dish (Pyrex).
  3. In a separate pan (pot) bring the water (or stock), salt and pepper (if necessary) to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for about 1 hour or until rice is cooked. Remove cover and fluff the rice with a fork. Serve.

Points to Note

  1. 400g (2 cups) rice use 3½ cups water
  2. 500g (2½ cups) rice use 4 cups water
  3. 600g (3 cups) rice use 5 cups water
  4. Adjust the other ingredients accordingly.

myfavouritepastime.com 

Notes on Convection Oven Cooking

  1. I recently bought a convection oven and I’m now learning how to use the different settings,  so I take notes in this section.
  2. Baked at 375°F on Bake Setting on rack 1 (lower oven). The rice actually cooks in 45 minutes so oven should be switched off after 45 minutes. The rice can stay in the oven for a further 15 minutes.
  3. The chicken on rack 3 (lower oven) takes longer to cook 45 minutes-1 hour. Check this next time.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

50 thoughts

  1. Hi Liz

    I just tried this recipe and it is delicious!!! I did 2 cups of rice as I was just cooking for myself (and now I have enough for the week!!! lol) and used smoked paprika and a chicken cube. My choice of vegetables: Mushrooms, corn, and mixed frozen veggies! Oh, I underestimated the size of oven dish I would need, so I ended up slow-cooking it all on the stove! Left to do my laundry and came back to a delicious pot of rice! 😉 Still worked out well!

    Reply

    1. Hi Dottie,
      I am so sorry I’ve been swamped with messages so took me a while to read and respond to you. I am glad you tried the baked rice. I made it a few days ago, with lots of mushrooms and it was glorious. I am so glad to hear you loved it too!!! and the slow cooking worked for you too, I shall keep that in mind if I ever ended in a situation without an oven! Thanks for the feedback and enjoy the rest of the week! Best wishes!
      Liz

      Reply

    1. Thank you. I have just seen a unique recipe with banana flowers. I hope it tastes as good as it looks. Enjoy the rest of the week!
      Liz

      Reply

  3. I’ve only seen recipes where the rice is precooked and then baked in the oven with everything else. Your recipe looks like it will give me more time to sit back while everything cooks together. I enjoy brown rice, especially when there is a variety of vegetables and chicken to give it flavor like your dish. Excellent, Liz, and thank you for the new technique!

    Reply

    1. Hi there Ngan,
      This works very well every time I make it. It’s so simple but it also tastes very great. I am glad you like the sound of it. I hope you’ll be able to try the method and give me a feedback. Have a lovely weekend!
      Liz

      Reply

  4. What a great meal! Love how easy it is, especially rice takes so long on the stove top anyway, why. To throw everything in the pan and bake. We will definitely try this sometime.

    Reply

    1. Oh yes it’s very easy and relaxing to make. It’s a much better way of cooking brown rice. Best wishes to your family.
      Liz

      Reply

    1. Hi Aunt Juju,
      Sometimes it’s not about the taste but what you get from the food. I used to hate brown rice, but I started eating it more often and now I’m developing the taste for it. I am actually liking it more than a year ago. I’m glad I persisted.
      Liz

      Reply

        1. Good luck. I thought I would never get there…but every journey you take moves forward, albeit slowly sometimes!
          Liz

  8. What a great One Pot meal – I’ve pinned this – and your recipe for Paella with chicken legs – and I’ve made sure I noted ‘From Liz – – My Favorite Pastime so I can find your fabulous recipes easier!!

    Reply

    1. Hey Miss Winnie,
      Where have you been? It’s been such a long time. Thanks so much for visiting and complimenting. I hope London is great!
      Liz

      Reply

    1. Ha ha it’s going into the oven at a certain temperature so it must be baking-right? you can shove lots of food in the oven…I love it.
      Liz

      Reply

  13. I’m going to do a crock pot roast today, but there will be plenty of leftovers to try this for tomorrow. Time to dig into my stash of basmati brown rice.

    Reply

    1. Hi Judie,
      I love basmati brow rice. I have a jar that needs to be used. The crock pot roast sounds delicious. I would love to eat it. Have a lovely Sunday.
      Liz

      Reply

        7. Omg I will be staying in your house for one full month. What a healthy environment. I’ve just had some risotto for lunch. With red one. It was delicious!
          Liz

        10. I’m just measuring out the ingredients for the blueberry and pecan pancakes, poached eggs, ham and grilled pineapple. How soon can you get here?

  14. I promised myself the same thing…I also promised myself I’d eat oatmeal at three days a week for breakfast. Accomplished one out of two. Yay.

    Reply

    1. Hi I am glad to hear you’re getting somewhere. We should become “encourage me buddies” I have been procrastinating about oat meal for breakfast for a long time. It’s high time I did something about it….have a lovely Sunday!
      Liz

      Reply

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