Creamy BBQ Vegetable and Rice Bake

6 steps

Updated at: Sun, 11 May 2025 08:15:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories3269.7 kcal (163%)

Total Fat145.1 g (207%)

Carbs411.8 g (158%)

Sugars79.5 g (88%)

Protein85.9 g (172%)

Sodium4551.3 mg (228%)

Fiber32.3 g (116%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

240grice

1 ½ cupsshredded cheese

any mild cheese like Tzafoni, Emmental, or Cheddar

375mlvegetable broth

200mlcream

preferably 38% fat for a richer texture, or a lighter cream if you prefer

⅓ cupBBQ sauce

store-bought, look for low-sugar options

40gbutter

2 teaspoonsgarlic

Instructions

Step 1

Preheat oven to 180°C (350°F).

Step 2

Lightly grease a large baking dish. Add the diced vegetables and the rinsed rice, spreading them out evenly.

Step 3

In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for about 1 minute. Pour in the vegetable broth, cream, and BBQ sauce, stirring to combine. Season with salt and pepper. Bring to a gentle simmer.

Step 4

Pour the mixture over the vegetables and rice. Stir to mix everything evenly. Cover the baking dish tightly with foil.

Step 5

Bake for 45–55 minutes, or until the rice is cooked and the vegetables are tender. Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 10–15 minutes, until golden and bubbly.

Step 6

Let it stand for 10 minutes before serving.