Herby paneer baked rice

Throw together basmati rice, paneer, mangetout and peas to make this quick and easy veggie dinner for two. It’s a great choice for busy weeknights

  • Prep:5 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 492
  • fat 16g
  • saturates 6g
  • carbs 64g
  • sugars 0g
  • fibre 7g
  • protein 20g
  • salt 0.5g


  • 150g basmati rice
  • 1 tbsp rapeseed oil
  • 400ml hot vegetable stock
  • ½ small pack of parsley, finely chopped
  • 1 lemon, zested and juiced
  • 65g paneer, cut into 1½ cm cubes
  • 100g mangetout, halved lengthways
  • 100g frozen peas


  1. Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.

  2. Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mangetout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.

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