Mediterranean Vegetable Rice Bake

1Preheat your oven to 375°F (190°C).

2In a large oven-safe pot or Dutch oven, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

3Add the diced carrots (2 medium) and potatoes (2 medium) to the pot, stirring occasionally for another 5 minutes until they start to soften.

4Stir in the chopped tomatoes (2 medium), garlic powder (1 teaspoon), paprika (1 teaspoon), oregano, salt, and pepper. Cook for an additional 3-4 minutes until the tomatoes (2 medium) begin to break down.

5Add the rice (2 cups) to the pot, stirring well to combine all the ingredients. Pour in the vegetable broth (4 cups) and bring the mixture to a boil.

6Once boiling, cover the pot with a lid and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice (2 cups) is cooked and has absorbed most of the liquid.

7Remove the pot from the oven and let it sit, covered, for 5 minutes. Fluff the rice (2 cups) with a fork and gently fold in the diced cucumber (1).

8Serve warm, garnished with fresh parsley.