One-Pan Baked Rice & Vegetables

INGREDIENTS:

1 1/2 cups jasmine rice, uncooked

1 1/2 cups chicken or vegetable broth

1 1/4 cups water

3 garlic cloves, minced

2 medium carrots, thinly sliced

2 tablespoons butter

FOR THE VEGETABLES:

1 red onion, halved and cut into wedges

1 bell pepper, chopped into 1-inch pieces

1/2 head cauliflower, chopped into florets

1/2 head broccoli, chopped into florets

2 zucchini, cut into chunks

1/4 cup olive oil

FOR THE SEASONING MIX:

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

DIRECTIONS:

Preheat oven to 400°F and set aside a 9×13-inch baking dish.

In a small bowl, stir together the paprika, thyme, rosemary, garlic powder, salt, and pepper. Set aside.

To the baking dish, add the rice, broth, water, garlic, sliced carrots, and butter. Add 1 1/2 teaspoons of the seasoning mix and stir to combine.

Cover tightly with foil and bake 20 minutes.

Meanwhile, add red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil to a large bowl. Add remaining spice mix and mix well.

Remove rice from oven and increase heat to 425°F …