Easy

Oven-finished vegetable rice with fresh piparra peppers

Name: Oven-finished vegetable rice with fresh piparra peppers
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (dry round-grain); 9 g Garlic (3 cloves); 120 g Spring Onion; 100 g Green beans; 150 g Red pepper (trimmed); 150 g Courgette; 200 g Aubergine; 80 g Fresh piparra peppers (stalks removed, not pickled); 180 g Tomato (grated); 900 g Vegetable stock (vegetable); 35 g Extra virgin olive oil (25 g rice and 10 g peppers); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

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Rice with green beans, aubergine and courgette, finished in the oven with fresh piparra peppers.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

1.695 kcalwhole recipe

424 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Rice dish 30 to 60 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

View full classification 25 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

SautéingBakingBoiling

Appliances

CasseroleOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Heat a conventional oven to 200°C. Chop the garlic and spring onion; cut the green beans into pieces and dice the red pepper, courgette and aubergine finely. Cook in 25 g oil in a wide ovenproof casserole for 10–12 minutes.
Add the grated tomato and cook for 5 minutes. Slice half the piparra peppers and add with the rice and salt.
Stir for 1 minute, pour in the hot stock and boil for 5 minutes over a medium-high heat.
Transfer the pan to the oven and cook uncovered for 13–15 minutes until the rice is tender. Meanwhile, sauté the remaining piparra peppers in the reserved 10 g oil for 4–5 minutes until softened and lightly blistered.
Use oven gloves to remove the pan, rest for 5 minutes and finish with the sautéed peppers and parsley. Divide into four portions.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.