Baked rice with tomatoes & artichokes
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and practically cooks itself in the oven. I love how the basmati rice absorbs all those wonderful flavors from the slow roasted tomatoes, garlic, and fresh thyme while the artichokes add such a lovely tender texture. The beans are packed with fiber and protein, so it's genuinely satisfying and wholesome too. Best of all, it's a one pot wonder that means minimal cleanup, which honestly makes me happy on busy evenings.
Ella x
Ingredients
- 250 gramsbasmati rice
- 1 tbspolive oil
- 2onions(diced)
- 4garlic cloves(crushed)
- 1 tspsweet smoked paprika
- 150 gramsstringless helda beans(trimmed and sliced on the diagonal)
- 180 gramsunearthed slow roasted tomatoes
- 1lemon(zest, then cut into wedges)
- 5thyme(sprigs)
- 500 mlsfresh vegetable stock(heated)
- 110 gramsgrilled stem-on artichokes with green pesto((or your choice of artichokes))
Detail level
Instructions
- 1
Preheat the oven to 200˚C, gas mark 6. Rinse the rice in 3 changes of water then leave to soak while you prepare the remaining ingredients. Heat the oil in a large pan and fry the onions for 3-4 minutes until starting to soften. Add the garlic and fry for another 3-4 minutes until starting to take on some colour.
- 2
Add the paprika and fry for 1 minute, then add the beans and tomatoes, and fry for another minute. Drain the rice and add to the pan, stirring to coat in all the cooking juices. Season, stir through the lemon zest and transfer to a 1.5 litre ovenproof dish (or use an ovenproof frying pan to cook the whole dish). Top with the thyme sprigs and pour over the hot stock.
- 3
Bake for 35 minutes until golden and crispy on top. Stand for 10 minutes before serving with the artichokes and lemon wedges for squeezing over. Some yogurt or crumbled feta is lovely on the side too, if liked.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.