Recipe By Mactishia
Published Apr 4th
Prep 10m Cook 45m Additional - Ready In 55m
Servings 1 baking dish Calories 316.2

This oven-baked rice is easy to make. I used to make it when I was in college because it’s inexpensive, really good, and it tastes great reheated. All the vegetables can be adjusted according to taste, or whatever is available in my cupboard.

Recipe Ingredients

  • 3 cups water
  • 2 (10 ounce) cans sliced mushrooms, drained
  • 2 (10 ounce) cans peas, drained
  • 2 cups uncooked rice
  • 1 ½ cups sliced carrots
  • ½ cup soy sauce
  • ¼ cup canola oil
  • 1 (1.5 ounce) package dry onion soup mix

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish.
  3. 3 Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.

Nutrition Facts

  • Calories 316.2
  • Carbohydrate 53.8 g
  • Fat 7.9 g
  • Fiber 5.5 g
  • Protein 8.5 g
  • Saturated Fat 0.7 g
  • Sodium 1817.9 mg
  • Sugar 5.2 g


  1. I altered this, using veggies on hand. It was great, and there were plenty of leftovers. I WILL be making this again.
  2. Great dish for vegan if you are calorie conscious add more of mushrooms and vegetables instead of rice
  3. I don't really know how to rate this one fairly but I will give it my best shot. The most important thing I am going to point out is that the same cook time for raw carrots and canned peas is no good. Canned peas are already mush and fresh carrots would be underdone. What - Read more ...

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