Back 3 years ago when chicken was one of the main proteins in my house I was able to prepare dinner in about less than 10 minutes. You know, the common combinations of one-pan: chicken and potatoes, chicken and rice, chicken soup, chicken this, chicken that, and so on and so forth. But now, cooking a plant-based menu 6 days a week there are really no one-pan baked meals that were there to save my life when I really needed to! I’m not saying cooking vegan is difficult. It is just DIFFERENT! You need to be a little more prepared with what you are going to cook each day of the week. And that was my life, and I’m ok with that. BECAUSE I LOVE THE KITCHEN. But this whole story is going to change! Because my kids are home this summer–AND I DON’T HAVE TIME TO COOK. So I’m standing in my kitchen today, staring at my pantry and begging for quick ideas. With no luck, of course, I decided to check my freezer. I grab a bag of frozen peas and go back to check the fridge. I scan, and what goes better than peas and carrots?! So I grab 3 of those. AND THEN! I SEE MY OVAL PYREX DISH!!! That’s it! Now I know what to do!
I’ve never tried it before, but I figured how bad can it be? I put all the ingredients together, lots of blessings and love and pop it in the oven. We managed to leave the house for a kids activity and came back to an amazing smelling kitchen, full of warmth and comfort. This meal will save your life if you are a working mom and if you love set and forget type of meals.
Wanna know how to make it? Watch this!
And you are welcome!
2 cups brown basmati rice, washed well
4 cup boiling water
2 tbsp grapeseed oil
1.5 Tbsp tomato paste
1 bag frozen peas
1 can organic corn, drained
3 carrots, peeled and diced
2 onions, sliced thick
1 Tbsp soy sauce (optional)
½ tsp black pepper
1-1.5 tsp pink Himalayan salt
Green onion to garnish, (optional)
Preheat oven to 350 F.
Place rice, peas, corn, tomato paste, soy, oil and spices in a baking dish. Mix well for a few minutes until the tomato paste is coating all the rice.
Add boiling water, mix, and arrange the onions on top. Spray some oil on the onions and cover the pan very well. (I personally put parchment paper and a heave baking tray on top. This way I avoid the direct contact of aluminum foil.
Bake at 350 for 90 minutes. (an hour and a half). Remove the cover and set the oven on broil. Put a timer for 2 minutes and let the onions get some color.
If you’d like, sprinkle some sliced green onions on top and a drizzle of sriracha sauce on top. And here you have a beautiful baked “fried rice” that is healthy and delicious.
Note: I usually presoak my rice! But because I was in a rush, I made sure to wash it very very well. If you did soak it for a few hours, reduce the water in the recipe to 3.5 cups instead of 4.