Spicy Sheet Pan Rice & Veggies
A quick and easy sheet pan meal featuring seasoned rice and vibrant vegetables, roasted to perfection with a spicy kick. Serve with cooling sour cream or hot sauce for a balanced flavor.
Ingredients
- 2 cup cooked rice cold or day-old works best
- 1 cup broccoli florets fresh or frozen
- 1 cup bell peppers mixed colors
- 0.5 cup onion chopped
- 0.5 cup frozen corn thawed
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin ground
- 0.5 tsp garlic powder
- 0.25 tsp paprika smoked or sweet
- 0.25 tsp salt to taste
- 0.125 tsp black pepper freshly ground
- cup hot sauce for serving
- dollop sour cream or plain Greek yogurt
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a large rimmed sheet pan.
- In a large bowl, combine the cooked rice, broccoli florets, sliced bell peppers, chopped onion, and thawed corn.
- Add olive oil, chili powder, ground cumin, garlic powder, paprika, salt, and black pepper to the bowl. Toss everything together until the rice and vegetables are evenly coated with the spices.
- Spread the seasoned rice and vegetable mixture in a single layer on the prepared sheet pan. Ensure vegetables are not too crowded for even roasting.
- Bake for 15-20 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the rice is heated through.
- Remove from oven. Serve immediately with a drizzle of hot sauce and a dollop of sour cream or plain Greek yogurt to balance the spice.
Notes
Feel free to add a protein like pre-cooked chicken, tofu, or chickpeas for a heartier meal. Adjust spice levels to your preference. Day-old rice works best as it tends to be drier and crisps up nicely. Serve with a squeeze of lime juice for extra freshness.