As an accountant, I work a lot of hours during the week, so I like to be prepared and that means I meal prep most weekends. One of the easiest things to meal prep is rice and veggies, so I created this Baked Veggies and Rice recipe. It spends 40 minutes in the oven which means I have extra time to clean. Plus it has a few yummy vegetables, beans, and it's on a bed of rice. I personally prefer to use Banza Rice or any type of rice made from Chickpea or Lentil flour as it has more protein and only takes 5-10 minutes to cook. If you have another kind of rice on hand, feel free to use that but you may need to have the rice cooking simultaneously with the veggies. 

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Baked Veggies and Rice 

Yield: 4 servings

Prep time: 10 minites

Total time: 50 minutes

Ingredients

Banza Rice | 1 package

Red Potatoes | 6 medium, diced

Zucchini | 2 medium, diced

Bell Peppers | 2, diced

Diced Tomatoes with Green Chilis | 2 cans

Cannelini Beans | 1 15 oz can

Italian Seasoning | tbsp

Garlic Powder | 1 tsp

Black Pepper | 1 tsp

Paprika | 1 tsp

Crushed Red Pepper Flakes | to taste

Directions

1. Preheat oven to 400. 

2. Dice veggies and place them and the spices into a 9 x 13 baking dish (exclude beans).

3. Bake for 30-40 minutes until veggies begin to soften.

4. Add beans and bake for another 5 minutes or until potatoes are tender.

5. Cook the Banza Rice according to directions. 

6. When each part is done cooking, serve veggies over the rice. 

7. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 471 | Fat: 4 | Saturated Fat: 0 g | Cholesterol: 0 mg |

Sodium: 1000 mg | Total Carbs: 93 | Dietary Fiber: 18 | Sugars: 9 g | Protein: 24 g