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Breakfast recipe · from the recipe book

Smoky Red Potato and Herb Broth Rice Bake

Tender diced red potatoes and fluffy rice soak up a thyme-and-rosemary broth under a crisp, golden Parmesan crust, with sweet peppers and wilted spinach throughout.

Smoky Red Potato and Herb Broth Rice Bake

Ingredients

  • 4½ small800 gRed potatoesscrubbed and cut into 1/2-inch dice
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 2½ cups600 gLow-sodium chicken broth
  • 2 large100 gEggs
  • ½ cup grated45 gGrated Parmesan
  • 1½ medium150 gYellow oniondiced
  • 1 medium120 gRed bell pepperdiced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C) and set out a 9x13-inch baking dish.
  2. Heat half of the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes until softened, then stir in the garlic for 30 seconds.
  3. Add the spinach to the skillet and stir until just wilted, about 1 minute. Remove from the heat.
  4. In the baking dish, toss the potatoes with the remaining half of the olive oil, the smoked paprika, half of the salt and half of the black pepper.
  5. Scatter the rice over the potatoes, then spread the onion, pepper and spinach mixture on top and stir gently to combine.
  6. Make the herb broth: in a saucepan, bring the chicken broth to a simmer with the thyme, rosemary, the remaining half of the salt and the remaining half of the black pepper. Pour it evenly over the dish, pressing the rice under the liquid.
  7. Cover the dish tightly with foil and bake for 50 minutes, until the rice and potatoes are tender and most of the broth is absorbed.
  8. Whisk the eggs in a small bowl. Uncover the dish, drizzle the eggs evenly over the top and sprinkle with the Parmesan.
  9. Bake uncovered for 15 to 20 minutes, until the top is golden and the egg is set, reaching 160°F (71°C) in the center.
  10. Rest the casserole for 10 minutes, then sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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