Best 20 Baked Rice Recipes

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Baked rice is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It is made with rice, vegetables, and a variety of seasonings, and can be baked in the oven or on the stovetop. Whether you're looking for a comforting weeknight meal or an impressive dish for a special occasion, there are endless possibilities when it comes to creating the perfect baked rice recipe. From classic favorites like chicken and rice casserole to innovative vegetarian options, there's something for everyone to enjoy. Let's dive into the world of baked rice and explore some of the most beloved and mouthwatering recipes.

Here are our top 20 tried and tested recipes!

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE



Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
  • Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

BAKED PORK CHOPS AND RICE



Baked Pork Chops and Rice image

Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

Provided by rev'd up chef

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 pinch seasoned salt, or to taste
6 thin bone-in pork chops
1 (14 ounce) can beef consomme
10 fluid ounces water
1 ½ cups white rice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
  • Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
  • Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g

BAKED BROWN RICE



Baked Brown Rice image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the rice into an 8-inch square glass baking dish.
  • Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

THE BEST BAKED RICE AND BEANS



The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

BAKED FISH AND RICE



Baked Fish and Rice image

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod
Dash paprika
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

BAKED RICE PILAF



Baked Rice Pilaf image

I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules

Steps:

  • In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SIMPLE BAKED RICE



Simple Baked Rice image

Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.

Provided by Arizona Desert Flower

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). 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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g

BAKED "FRIED" RICE



Baked

If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 6

Number Of Ingredients 13

2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
½ cup sliced green onions
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 cup diced ham
1 pinch salt to taste
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
  • Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
  • Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 56.9 g, Cholesterol 14.2 mg, Fat 9.9 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 1351.1 mg, Sugar 3 g

BAKED MUSHROOM RICE



Baked Mushroom Rice image

You can vary this easy rice side dish by adding different spices or meat.

Provided by Maryanne

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup chopped onion
¼ cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  • Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE



Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 12

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
  • Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
  • Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

NO-FUSS PERFECT BAKED BROWN RICE



No-Fuss Perfect Baked Brown Rice image

Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.

Provided by MATHGOD

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

1 ⅔ cups uncooked brown rice
½ teaspoon salt
2 ½ cups boiling water
2 teaspoons canola oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
  • Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
  • Bake in center of preheated oven until water is absorbed, about 1 hour.
  • Remove rice from oven, uncover, and fluff with fork.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 40.2 g, Fat 3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 198.9 mg, Sugar 0.4 g

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

BAKED ORANGE CHICKEN AND BROWN RICE



Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

BAKED RICE PILAF



Baked Rice Pilaf image

A bit of curry and lots of veggies make this a great prep-ahead side dish. Add chopped rotisserie chicken for a one-dish meal.

Provided by jules

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter
4 stalks celery, chopped
½ large sweet onion, chopped
1 tablespoon minced garlic
2 cups uncooked jasmine rice
4 green onions, chopped
½ cup golden raisins
2 teaspoons curry powder, or to taste
1 teaspoon salt
12 saffron threads, or to taste
4 dashes cayenne pepper, or to taste
3 cups chicken stock

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
  • Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 51.3 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 590.9 mg, Sugar 7.3 g

CREAMY BAKED RICE



Creamy Baked Rice image

You can also add a small can of mushrooms to this dish. Very easy side dish to cook with an oven meal.

Provided by Marie

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 cup uncooked rice
1 (14 ounce) can chicken broth
1 (10 ounce) can cream of mushroom soup
minced onion
3 tablespoons butter

Steps:

  • Mix all ingredients together and place in a greased casserole dish.
  • Bake at 350° for about an hour.

BAKED CHICKEN AND RICE CHIMICHANGAS



Baked Chicken and Rice Chimichangas image

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Provided by Lil' Luna

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  • Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
  • Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
  • Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!



Oven Baked White Rice, Perfect Every Time! image

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Provided by - Carla -

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
  • Add chopped onions and cook 3 to 5 minutes, stirring until softened.
  • Add rice and stir until well coated.
  • Add chicken or vegetable stock, salt and pepper to taste.
  • Bring to a boil.
  • Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
  • Let stand, covered for 5 minutes before serving.

BAKED SPINACH RICE



Baked Spinach Rice image

A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.

Provided by David Tanis

Categories     casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 pound spinach (about 2 bunches), washed
1 1/2 cups long-grain white rice, such as Carolina or jasmine
Salt and pepper
2 tablespoons butter, plus more to butter the baking dish
1 cup grated Parmesan
1/2 cup slivered almonds
1 cup ricotta
1 cup grated Gruyère or other Swiss cheese
1/4 cup currants
Pinch of grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon chopped thyme
1 teaspoon chopped sage

Steps:

  • Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  • In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  • Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  • Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  • Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  • Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI



Dijon-Baked Chicken with Rice and Broccoli image

If you forget to marinate this overnight, don't worry; it's still great if you cook the chicken in the sauce as soon as you make it. It's just better when it marinates.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)
1 tablespoon curry powder
3 tablespoons frozen chopped onions
1/2 teaspoon crushed red pepper flakes
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce)
1 1/2 cups basmati or white rice
3 cups water
5 cups frozen broccoli florets
1/8 teaspoon your favorite supermarket-style seasoning mix

Steps:

  • The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
  • The next day: Preheat oven to 350 degrees F.
  • Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
  • Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
  • Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

Tips:

  • Choose the right rice: For baked rice, it's best to use a medium-grain rice like arborio or Carnaroli. These rices have a high starch content, which helps them absorb the flavors of the other ingredients and create a creamy texture.
  • Rinse the rice before cooking: Rinsing the rice helps to remove the starch from the surface of the grains, which prevents them from sticking together and becoming gummy.
  • Toast the rice before cooking: Toasting the rice in a little bit of oil or butter before adding the liquid helps to bring out its flavor and give it a slightly nutty aroma.
  • Use a flavorful broth: The broth you use to cook the rice is important, as it will add a lot of flavor to the dish. Use a broth that you like the taste of, such as chicken broth, beef broth, or vegetable broth.
  • Add vegetables, meat, or seafood: Baked rice is a great way to use up leftover vegetables, meat, or seafood. Simply add them to the rice before baking.
  • Season the rice to taste: Season the rice with salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.
  • Let the rice rest before serving: After the rice is baked, let it rest for a few minutes before serving. This will help the rice to absorb the flavors of the other ingredients and make it easier to serve.

Conclusion:

Baked rice is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With a little creativity, you can create a baked rice dish that is sure to please everyone at the table.

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