Savory Baked Rice with Vegetables and Herbs

1Preheat your oven to 375°F (190°C).

2In a large oven-safe pot or Dutch oven, heat the olive oil (¼ cup) over medium heat. Add the diced onion (1 medium) and garlic (2 cloves), sautéing until the onion (1 medium) becomes translucent, about 3-4 minutes.

3Add the diced bell peppers (1 cup) and carrots (1 cup) to the pot, cooking for an additional 5 minutes until they start to soften.

4Stir in the rice, allowing it to toast slightly for about 2 minutes, stirring frequently to prevent sticking.

5Pour in the vegetable broth (4 cups) and add the peas, dried thyme (1 teaspoon), oregano, paprika (1 teaspoon), black pepper (½ teaspoon), and salt (½ teaspoon). Stir well to combine all ingredients.

6Bring the mixture to a gentle boil, then cover the pot with a lid and transfer it to the preheated oven.

7Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. If using, sprinkle the grated Parmesan cheese (¼ cup) on top during the last 5 minutes of baking.

8Remove the pot from the oven and let it sit, covered, for 5 minutes to allow the rice to finish cooking and absorb any remaining liquid.

9Fluff the rice with a fork, garnish with fresh parsley, and serve warm.