A colorful, light pilaf in which corn, red pepper, and carrot are blended with olive oil and baked in the oven with rice. Prepared without dirtying an extra pot, this recipe is also an option children happily eat.
Cut the pepper and carrot into small cubes, and finely chop the onion.
Sauté the onion, pepper, and carrot in olive oil for a few minutes.
Mix the washed rice and corn with the sautéed vegetables and transfer to a baking dish, add hot water, salt, and black pepper, then cover the dish tightly with foil.
Bake in a preheated oven for 30 minutes, then remove the foil and leave in the oven for a few more minutes to lightly brown the top of the rice. Important: if you remove the foil too early, the water may evaporate and the rice may remain undercooked.
Important: Cover the baking dish tightly with foil, otherwise the water will evaporate and the rice may stay undercooked.
You can vary the recipe with different vegetables by using peas or fresh green beans instead of corn.
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