Oven Baked Brown Rice With Roasted Tomatoes Recipe

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Oven Baked Brown Rice With Roasted Tomatoes
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  1. Preheat oven to 400.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Season tomatoes with salt and spread out on prepared baking sheet.
  4. Roast until edges of skins are browned but not burned about 12 minutes.
  5. Remove from oven and set aside.
  6. Reduce temperature to 375.
  7. In large heavy heatproof saucepan with a lid melt butter with oil over medium.
  8. Add onion and sauté until soft and translucent about 5 minutes.
  9. Add rice and chopped thyme then season with salt and pepper.
  10. Continue to cook stirring constantly until rice is shiny about 3 minutes.
  11. Stir in roasted tomatoes then pour in the hot stock.
  12. Stir once then cover and bring to a boil.
  13. Transfer to oven and cook covered for 45 minutes.
  14. Remove rice from oven and fluff with a fork.
  15. Transfer to a warmed serving bowl.
  16. Garnish with thyme sprigs and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 282.54 Kcal (1183 kJ)
Calories from fat 73.52 Kcal
% Daily Value*
Total Fat 8.17g 13%
Cholesterol 5.1mg 2%
Sodium 481.15mg 20%
Potassium 408.09mg 9%
Total Carbs 44.55g 15%
Sugars 4.88g 20%
Dietary Fiber 2.86g 11%
Protein 8.34g 17%
Vitamin C 9.4mg 16%
Iron 0.5mg 3%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 110.83 Kcal (464 kJ)
Calories from fat 28.84 Kcal
% Daily Value*
Total Fat 3.2g 13%
Cholesterol 2mg 2%
Sodium 188.74mg 20%
Potassium 160.08mg 9%
Total Carbs 17.47g 15%
Sugars 1.91g 20%
Dietary Fiber 1.12g 11%
Protein 3.27g 17%
Vitamin C 3.7mg 16%
Iron 0.2mg 3%
Calcium 10.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 7

Good Points

  • saturated fat free,
  • cholesterol free

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