Baked Rice with Roasted Corn, Peppers & Onions


This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.

a close up shot of rice on a white plate
Cook Time:
1 hr 10 mins
Additional Time:
50 mins
Total Time:
2 hrs
6 servings, 1 1/3 cups each


  • 2 large red or yellow bell peppers

  • 3 cups fresh corn kernels (from 4-5 ears)

  • 3 1/2-4 cups vegetable broth or water

  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil

  • 1 large red onion, diced

  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

  • 1 bay leaf

  • 2 whole cloves

  • Pinch of saffron threads (see Note)

  • 2 large cloves garlic, minced

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • 1 teaspoon paprika (hot, sweet or smoked)

  • 1 tablespoon tomato paste

  • 1 ½ cups short-grained brown or arborio rice

  • 2 tablespoons minced flat-leaf parsley

  • 1 head garlic

  • 5 ½ teaspoons extra-virgin olive oil, divided

  • 1/2 cup silken tofu (4 1/2 ounces)

  • 1 tablespoon lemon juice, or to taste

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • teaspoon cayenne pepper


  1. Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.

  2. To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350 degrees F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.

  3. Meanwhile, heat a deep, straight-sided, 12-inch, broiler-proof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.

  4. Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.

  5. Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.

  6. Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.

  7. To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.

  8. Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.

Make Ahead Tip

Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.


To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.

Nutrition Facts (per serving)

315 Calories
9g Fat
58g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 315
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 7g 15%
Total Fat 9g 11%
Saturated Fat 1g 6%
Vitamin A 2148IU 43%
Vitamin C 80mg 89%
Folate 63mcg 16%
Sodium 620mg 27%
Calcium 21mg 2%
Iron 2mg 9%
Magnesium 40mg 9%
Potassium 400mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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