baked rice

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.

Baked Rice And Peas

rice

14.5 oz can chicken or vegetable broth

butter

Parmesan cheese

oz (1/2 package) frozen peas (or canned)

Baked Rice and Peas

Preheat oven to 350°F.

Combine all ingredients in a oven-safe baking dish with a lid.

Place a piece of tin foil between the lid and the dish to ensure no steam escapes.

Bake 45 minutes (do not open, do not peek, do not stir to rice).

When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice).

After 10 minutes, remove lid and fluff with a fork.

A practically foolproof method for getting fluffy, tender grains that have just the right texture.

Baked Rice

long grain white rice

water

salt

Preheat oven to 375°F.

Pour all ingredients into a 2 qt baking dish and stir. Cover tightly.

Bake until the water is absorbed, 22 - 27 minutes.

Rest 5 minutes. Fluff with a fork and serve.

Recipe&nbsp;video&nbsp;above.&nbsp;The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.&nbsp;

Baked Mushroom Rice

(1.3 lb) mushrooms (, quartered (Note 1))

(3.5 tbsp) butter (, melted (hot, not cooled))

garlic

Salt and pepper

olive oil

long grain rice (, uncooked)

(315 ml) water

thyme

garlic powder

shallots / green onions / scallions (, finely sliced)

Preheat oven to 180C/350F.

Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.

Mix and shake the pan to spread the rice out evenly.

Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).

Drizzle over olive oil.

Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.

Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

Make a no-fuss dinner with No Peek Chicken from Delish.com.

No Peek Chicken

Cooking spray

c. long grain white rice

chicken soup

mushroom soup

oregano

chicken breasts

Kosher salt

black pepper

onion soup mix

parsley,

Great tasty dish. First time I made it I peeked and it was not done. Second time I did not peek it was great!
I also added mushrooms and my husband loves it.

Made and happy..  Listened to advice from reviewers and used milk in lieu of water with a good result.  Also, I don't love oregano - use it at times, but in this recipe it seemed out of place.  i substituted an equal amount of thyme (which I believe is a far better complement to poultry) and was very happy.  Only "beef" was that rice was a little undercooked.  Pro tip:  allow to sit for a while out of the oven so the rice cooks a little longer.  Be sure to seal the foil well, it's cooking via steam.  Good weeknight meal; easy to prepare and very tasty!

I used a half and half mix of long grain and white rice, also

Substituted water with milk 
                   Oregano with thyme

I also added a thin but full layer of fiesta blend cheese in between the rice and the chicken. 
after taking it out of the oven I left it covered an additional 10 minutes. My whole family and I loved this recipe.

Great recipe!   After reading the comments I did a little under 2 cups of rice.  And subbed chicken broth for water and did just over 1 cup of broth.  Next time I make I’d like to play with it using 1/2 the amount of rice and liquid and add broccoli and carrots for more color and a true 1 dish meal.

I've made a similar recipe for many years. With some differences and I think this will help others. 

Add some chopped/peeled celery (optional)
1 jar mushrooms (optional) 
1 can cream of celery 
1 can cream mushroom 
1 can cream of chicken 
3 cans water or chicken broth (1 can per can soup)
3 cups rice uncle Ben's is always better.
One pack onion soup mix split In half.
( half mixed in rice other half over chicken)
4 to 6 chicken breast

Bake 350 for 2 to 2.5 hours. Direction are the same otherwise except your mixing half the onion soup in with the rice, water and cream of soups 😁😉 hope this helps

I've made a similar recipe for years, and this was very good. You HAVE to make sure the foil is tightly sealed around the pan (I tore a small hole in the first layer, so added a second), and do NOT peek. I used 2 cans cr. mushroom soup, 1-3/4 cups chicken broth, 1/3 cup minced celery, not quite half the onion soup mix packet, 3/4 teas. thyme instead of the oregano, and added a little garlic powder. I also used 4 bone-in leg/thigh quarters (they were on the small side), and sprinkled with the rest of the onion soup mix. Cooked for 1 hour-30 minutes, and it was great. We didn't find it salty at all. Could have taken it out 10 minutes earlier because I used an 11x14 pan, but I was afraid it would be crunchy. The rice was tender, but I would have liked it a tad creamier. Maybe I'll up the broth to 2 cups next time, and add half cup of milk as well.

I used uncooked long grain brown rice.after an hour and half the rice wasnt cooked at all.

I'm absolutely hooked on this recipe! So easy to put together and make!! I've made it twice so far, definitely a new favourite!!

I tweaked it a bit. Definitely needs more liquid or less rice. I used 1/2  tsp thyme and a pinch of oregano. Add pepper and salt to the mix and a whole can of chicken broth instead of water. Mushroom soup mix is optional. I just used 2 cans cream of chicken. It should be fairly watery when you put it in the oven. The rice soaks up the water well. If you don't add extra water or broth it's too dry in the end. Over all it's a great concept for a casserole. I put green beans in it last time and broccoli in it tonight. You could use the mushroom soup mix and add extra mushrooms if that's your thing.

This recipe ruined my dinner. Rice did not cook. Agree with comment below that it perhaps could use 2 cups of chicken broth. Was so excited to make this as my Mom made it when I was a kid. Really wanted comfort food for dinner and leftovers for the weekend. This recipe just aggravated me after following it exactly and ending up with raw uncooked crunchy (and not in a good way) rice.

This recipe ruined my dinner, I even listened to comments stating that the recipe was not good and that you needed to add extra liquid because the rice turns out uncooked. Mine was extremely uncooked, it was terrible I had to throw it away and go buy food for dinner. I don’t know how the measurements work for other people.

Tried the No Peek Chicken recipe tonight.  Only variations were used Jasmine Rice and added 1/2 cup more liquid. Absolutely amazing!!  As well used frozen chicken breast and they turned out beautiful!!

I used wild rice and quinoa and c bone broth in place of water

Made just as it said didn’t look at comments till after I put it in the oven. I was worried but it turned out Great!!! Served with green beans on the side. So good

try it was very dry took almost 2 hours to cook will not be making this any time soon

Made this a couple of weeks ago and it was great. I used uncle Ben's long gtmeain wild rice and cream of mushroom and garlic soup. I tossed a package of dried onion soup mix on top and baked away. Trying again with different rice and pork chops.

https://streaming.hearstdigitalstudios.com/e9b2ea44-6352-442c-8e57-4cce832e68ac/video_rover_16x9_1080p_hd_1590508006_90739.mp4

No Peek Chicken Is SO Easy

Recipe video above. This is a rice side dish that will steal the show! The rice stays fluffy and tastes quite rich, but it's not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you'll want to eat it plain. The barberries provide welcome pops of sour but don't fret if you can't find them, see Note 2 for substitutions. This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!

Persian Saffron Rice (Tachin)

basmati rice, uncooked ((Note 1))

barberries ((Note 2))

unsalted butter

rose water ((optional))

saffron

tbsp warm water

/ 125 ml oil (, neutral (or butter!))

Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.

Parboiled Rice:

Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).

Remove from heat (they will shrivel quickly) then stir through rose water (if using).

Barberries:

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Lightly grease a glass pie dish with oil.

Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.

Mix yogurt, egg, oil, saffron water and salt in a large bowl.

Add rice, stir well.

Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.

Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.

Bake 60 - 80 minutes until the crust is deep golden all over.

Rest for 10 minutes. Remove foil. Place serving plate on pie dish then flip upside down (it won't stick because of the oil, see video!).

Scatter surface with remaining barberries then serve.

Saffron Rice:

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Arroz al horno (baked rice)

tbsp extra virgin olive oil

pork belly pork slices (about 8-10 slices), halved

black pudding

chunky bacon lardons

onion

red peppers

plum tomato

tsp smoked paprika

¼-½ tsp dried chilli flakes

white beans butter beans

chicken stock

paella rice

lemon

Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a>) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">Fry</a> the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you&#39;re using, and bring everything to the boil.

Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the&nbsp;boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender&nbsp;and the stock absorbed. If it&rsquo;s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.&nbsp;

Squeeze lemon juice over the top and drizzle over some&nbsp;extra virgin olive oil just before serving, if you like.

Recipe video above. This recipe was conceived as an emergency, ultra low-effort side dish. Just dump all the ingredients in a pan, and shove it in the oven. End result: seasoned rice that&#39;s amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked and fluffy, and the bacon even goes golden!Uses less liquid than the usual 1 : 1.5 rice to water ratio because we need to factor in the water that comes off the frozen vegetables (a surprising amount!).Bonus: this recipe starts with uncooked rice. No need to plan ahead with day-old cooked rice like you usually do!Add in options - like eggs, chicken, see Notes.PLEASE DO NOT stray from recommended rice per recipe. If you do, I cannot guarantee outcome!

Emergency "Dump 'n Bake" Fried Rice

long grain white rice (, UNCOOKED (Note 1))

chicken

tbsp light soy sauce ((Note 2))

Chinese cooking wine ((dry sherry, mirin

garlic (,

diced veg ((carrots, peas, corn mix, Note 4 fresh veg))

tsp white pepper

tbsp sesame oil

green onion

Preheat oven to 200°C / 390°F (180°C fan).

Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13&quot;). Stir, then spread rice evenly across pan.

Top with bacon: Scatter bacon across surface.

Bake covered 40 min: Cover with foil. Bake 40 minutes.

Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes - this will colour the bacon. Liquid should be absorbed, rice should be cooked (but will seem wet, will absorb and soften while resting).

Rest 10 min: Cover loosely with foil, stand for 10 minutes.

Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!

A simple how-to for flavor-packed Greek rice-stuffed vegetables (Gemista/Yemista). This &quot;one size fits all&quot; recipe works wonders for Greek stuffed peppers, zucchini, eggplant, onion, and tomatoes! Best of all, this recipe is naturally gluten-free, dairy-free, and packed with color, flavor, and nutrients!

Greek Stuffed Vegetables with Rice (Gemista/Yemista)

eggplants

zucchini

bell peppers (red, green,

tomatoes

onions

rice (short

oz onions (2 medium-sized; white

tomato paste

tsp salt

oz parsley or dill (or a bit of both)

mint

Wash and dry the vegetables well.

Core them, scooping out their flesh and transferring it to a bowl.To core the peppers, tomatoes, and onions (peel or leave unpeeled), first slice off the top and then use a spoon to scoop out the middles (ensuring you don&#39;t pierce the veggie &quot;walls&quot;). For the zucchini, slice them in half lengthwise and then use a spoon to scoop out the flesh, leaving a thin &quot;wall.&quot;

For the eggplant, I recommend pre-baking it (without coring). Slice the eggplant in two, score lightly down the middle of each half, and then bake for about 15 minutes at 400ºF/200ºC.You can also optionally fry the zucchini and onions before stuffing them to tenderize and &quot;brown&quot; them slightly.  However, I skip this &quot;extra step&quot; to save time and still love the results.

Once all the vegetables are prepared, oil them (inside and out) and lay them on a large baking tray.

Step 1: Core the vegetables

Heat the oil in a saucepan over medium heat and finely dice the onions (if you&#39;re making stuffed onions, you can use the scooped-out flesh without needing any extras). At the same time, mince the herbs, and rinse the rice (until the water runs almost clear).

Add the chopped onions to the pan and cook, stirring often, until translucent (3-4 minutes). Then add all the remaining vegetable pulp (roughly chopped), the tomato paste, and salt, mixing well.

Add the rinsed rice and water, mix well, and then cover and cook until around 90% cooked (follow the package instructions, minus about 4 minutes). Just before it&#39;s ready, add in the minced herbs and dried mint and stir to combine.

Step 2: Prepare the tomato &quot;sauce&quot;

Stuff the vegetables with the rice mixture, making sure not to overfill, as the rice will still slightly expand when baking in the oven. Once filled, add all the &quot;lids&quot; to the vegetables.

Bake for between 30-35 minutes at 400ºF/200ºC, or until the vegetables are tender with a cooked rice filling.The open-faced veggies (zucchini and eggplant) can &quot;dry out&quot; slightly while baking. To avoid this, you can bake the stuffed vegetables covered in tin foil (the entire pan) for the first 20 minutes before removing it for the last ten minutes.Optionally, you can broil the vegetables at the beginning (before stuffing) or at the end of the baking process for more of a char on the veggies.

Remove the Greek stuffed vegetables from the oven and serve optionally topped with extra herbs, cheese (like feta or vegan feta), tzatziki, or a dollop of yogurt (dairy or dairy-free), and some lemon wedges. I also recommend further drizzling with high-quality extra-virgin olive oil before serving.

Step 3: Bake the stuffed vegetables

Make ahead: you can core and stuff the vegetables up to a day in advance and store them, tightly wrapped, in the refrigerator until you&#39;re ready to bake them. You can also freeze the rice-stuffed vegetables pre-baking (be aware that certain vegetables – particularly tomatoes - are more likely to &quot;collapse&quot; when thawed and baked. They won&#39;t look great but will taste amazing, still) for between 2-3 months. Store: once baked, allow the stuffed vegetables to cool and then store in an airtight container for up to four days.Reheat: you can reheat the baked stuffed vegetables either in the microwave or in the oven, in a large baking pan filled with around a cup of water at 400ºF/200ºC, until thoroughly warmed.

How to Make Ahead and Store

Enjoy this easy rice dish for a flavour-packed veggie main or serve alongside grilled meats, such as lamb chops or fish. It will be on the table in an hour

Cauliflower baked rice

cauliflower (around 800 grams)

red onion

basmati rice

dried cranberries, raisins or sultanas

tbsp white wine vinegar

tbsp honey

shallots

pitted green olives

feta

mint leaves

parsley

Heat the oven to 240C/220C fan/ gas 9. Discard any tatty outer leaves on the cauliflower, then cut into florets and slice the stalk and leaves into bite-sized pieces. Tip into a bowl with the onions and olive oil, season, toss together and set aside.

Tip the rice into a sieve and wash under cold running water until the water runs clear. Tip into a large baking dish with the cranberries, raisins or sultanas and season with 1 tsp sea salt and lots of pepper. Pour over 700ml boiling water and top with the cauliflower and onion mix. Cover with a layer of foil and seal well. Bake for 25-30 mins, then remove the foil and cook for a further 5 mins until the rice is cooked and all the liquid has been absorbed. Leave to stand for 5 mins.

Meanwhile, mix the vinegar, olive oil, honey and garlic in a bowl. Tip in the remaining dressing ingredients, stir to combine, season to taste and set aside. Fluff up the cooked rice with a fork and spoon the dressing over the top. Scatter over the whole parsley leaves to serve.

Sofrito Rice

criollo sauce

frozen peas and carrots

black olives

chicken broth or vegetable broth (10 ounces)

Preheat the oven to 350F.

Saute the rice and peas/carrots in oil in the braiser until the rice turns opaque.

Ad remaining ingredients and stir.

Cover and bake for 20 minutes, then stir.

Cover and bake 20 minutes more.

Stir again, then place a clean kitchen  towel between the braiser and lid,  and let sit undisturbed for ten minutes more.

Serve with hot sauce (Tabasco, habanero, etc., as desired)

Method:

Top 10 baked rice recipes from across the web

The most viewed baked rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Rice And Peas

Baked Rice

Baked Mushroom Rice

No Peek Chicken

Persian Saffron Rice (Tachin)

Arroz al horno (baked rice)

Emergency "Dump 'n Bake" Fried Rice

Greek Stuffed Vegetables with Rice ...

Cauliflower baked rice

Sofrito Rice

Top 10 baked rice recipes from across the web

The most viewed baked rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Rice And Peas

Baked Rice

Baked Mushroom Rice

No Peek Chicken

Persian Saffron Rice (Tachin)

Arroz al horno (baked rice)

Emergency "Dump 'n Bake" Fried Rice

Greek Stuffed Vegetables with Rice ...

Cauliflower baked rice

Sofrito Rice

The most viewed baked rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine