There’s no need to stick to a stove top when it comes to preparing rice. In fact, baking your rice can quickly transform it from an ordinary side to a dinner dish that is bursting with wholesome and hearty flavors. Baked rice with butternut squash, a rice bake casserole, and an oven-baked brown jasmine rice and mushroom pilaf are just a few of the mouth-watering dishes you can easily make. Ready to save yourself some stove space? Check out these seven baked rice recipes.
1. Simple Baked Rice
This easy-to-make side is bursting with tasty rice that’s been infused with garlic and onion. You can get a little creative with Allrecipes.com’s dish by adding additional meat and veggies into the mix. The recipe yields 4 servings.
- Cooking spray
- 1 cup long-grain rice
- 1 tablespoon olive oil
- ¼ cup diced carrot
- ¼ cup diced celery
- ¼ cup diced onion
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 bay leaf
- 1 pinch ground black pepper, or to taste
Directions: Preheat oven to 350 degrees Fahrenheit. Prepare a 2-quart casserole dish with cooking spray. Spread long-grain rice into prepared casserole dish. Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil.
Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil. Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
2. Baked Rice with Butternut Squash
Cooking Light‘s casserole-style recipe is sure to be a hit at family dinners, get-togethers, and holiday parties. This full-flavored casserole combines butternut squash, herbs, cheese, and rice to create a warm and hearty dish. It yields 6 servings.
- 1 butternut squash (about 1½ pounds)
- 2 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 teaspoon olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio or other short-grain rice
- ¼ cup dry white wine
- 1 teaspoon chopped fresh or ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- ¼ cup (1 ounce) grated fresh Parmesan cheese
- Fresh thyme sprigs (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. Place squash on a baking sheet. Bake at 350 degrees Fahrenheit for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into ½-inch cubes. Increase oven temperature to 400 degrees Fahrenheit. Bring broth, water, and sage to a simmer in a medium saucepan, but do not boil. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes.
Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally. Place rice mixture in a 13-by-9-inch baking dish coated with cooking spray. Bake at 400 degrees Fahrenheit for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
3. Baked Rice Pilaf Recipe
Perfect for a potluck or as a side to dinner, you won’t be able to get enough of this fluffy and flavorful rice pilaf. Taste of Home‘s recipe only requires 10 minutes of prep time and yields 4 servings.
- 1¾ cups water
- 1 cup shredded carrot
- 1 cup chopped celery
- ¾ cup uncooked long grain rice
- 3 tablespoons minced fresh parsley
- 2 tablespoons finely chopped onion
- 2 tablespoons butter, melted
- 1 tablespoon chicken bouillon granules
Directions: In an un-greased 8-inch square baking dish, combine all the ingredients. Cover and bake at 375 degrees Fahrenheit for 40 to 45 minutes or until rice is tender, stirring after 25 minutes.
4. Oven-Baked Brown Jasmine Rice and Mushroom Pilaf
The nutty flavor of the brown jasmine rice pairs perfectly with the rich taste of mushrooms, creating a dinner that you will devour. For a little cheesy flavor, top this SparkRecipes dish with grated Parmesan cheese. The recipe yields 1 serving, so be sure to increase the ingredients accordingly.
- 3 tablespoons extra-virgin olive oil
- 1 cup coarsely chopped white button or cremini mushrooms
- 1 garlic clove, finely chopped
- Freshly ground pepper
- 1 cup uncooked brown jasmine rice
- 2½ cups reduced-sodium chicken or vegetable broth (or half broth and half water), heated to a boil
- ½ teaspoon kosher salt, optional
Directions: Preheat oven to 350 degrees Fahrenheit. Select a flameproof baking dish with a cover. Heat the olive oil over medium-low heat. Add the mushroom and onion; cook, stirring, until lightly browned, about 10 minutes. Stir in the garlic; cook for 1 minute. Add a grinding of black pepper. Add the rice and stir to combine. Add the broth and salt, if needed. Stir to distribute the rice evenly. Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the oven and let stand, covered, for 5 to 10 minutes before serving.
5. Baked Fried Brown Rice
You will love the chewy, crispy texture of Oh My Veggies’ baked fried brown rice recipe. Sriracha, pineapple, cashews, and edamame create a tasty meal that is a much healthier alternative to standard fried rice.
- 4 cups cold leftover brown rice (you can also make a batch of fresh brown rice, but you’ll want to refrigerate it for a bit before baking with it)
- 1 bunch green onions, sliced into ½-inch pieces
- 1 cup pineapple chunks
- 1 cup frozen edamame, thawed
- ½ cup raw cashew pieces
- 2 tablespoons coconut oil, melted (peanut, vegetable, or canola oil also works)
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- Cooking spray
Directions: Preheat oven to 325 degrees Fahrenheit. In a large bowl, mix together rice, green onions, pineapple, edamame, and cashews. Add oil to the mixture and stir well until it coats the ingredients evenly.
Spray a baking sheet with cooking spray, then pour the rice mixture onto the sheet in an even layer. Make for 45 to 60 minutes, stirring about every 20 minutes, or until rice is dry and beginning to get crispy. Serve with soy sauce and sriracha, if desired.
6. Easy Rice Bake Casserole
You will look forward to dinner all day when you prepare this Food Network casserole, which features cheese, rice, parsley, thyme, basil, and spinach. With only 15 minutes of prep time, it’s an easy weeknight dish to put together. It yields 6 servings.
- 2 tablespoons butter, plus more for dish
- 1 small onion, minced
- Pinch cayenne pepper
- 1 package frozen spinach, thawed, drained, and chopped
- 1 cup milk
- 2 eggs
- 2 cups shredded sharp cheddar, plus extra for top
- 4 cups cooked rice
- 1 teaspoon freshly chopped parsley leaves
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon chopped basil leaves
- Salt and freshly ground black pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Butter a large casserole dish. In a large pan over medium-high heat, sauté onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a large bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil, and spinach mixture and combine well. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
7. Cheesy Baked Rice Recipe
You can’t go wrong with a recipe that includes buttery sautéed onions, cheddar cheese, and fluffy rice. Chowhound‘s easy-to-make recipe yields 6 to 8 servings and pairs perfectly with any meat you may want to serve.
- 2 tablespoons unsalted butter (¼ stick), plus extra for coating the baking dish
- 6 scallions, ends trimmed and white and light green parts thinly sliced
- ½ medium yellow onion, finely chopped
- 3 medium garlic cloves, finely chopped
- 2½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1¾ cups long-grain rice
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1½ cups shredded extra-sharp white cheddar cheese
Directions: Heat the oven to 350 degrees Fahrenheit and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onion, garlic, ½ teaspoon of the salt, and pepper. Cook, stirring occasionally, until vegetables are tender but not browned, about 7 minutes. Add rice and stir to coat in butter. Add broth, cream, and remaining 2 teaspoons salt.
Bring to a simmer, stirring frequently. Remove from heat, stir in 1 cup of the cheese, pour into the prepared dish, and spread evenly. Cover with aluminum foil and bake until most of the liquid has been absorbed and the rice is almost cooked, about 30 minutes. Uncover, evenly sprinkle remaining ½ cup cheese over top, and continue baking until rice is tender and cheese is golden, about 15 to 20 minutes more.