21 Delicious Rice Recipes Baked in the Oven

Versatile, comforting, and wonderfully hands-off, oven-baked rice dishes are about to become your new weeknight heroes. Whether you’re craving creamy risotto, Spanish-style paella, or a simple herbed pilaf, these recipes deliver incredible flavor with minimal effort. Get ready to transform humble rice into spectacular meals that will have everyone asking for seconds—let’s dive into these delicious baked creations!

Creamy Mushroom and Rice Bake

Holding this warm bowl feels like autumn itself has settled in my hands, the steam carrying earthy scents that make the kitchen feel like a sanctuary. There’s something deeply comforting about the way creamy rice cradles savory mushrooms, a dish that asks for nothing more than your quiet attention. Let’s move through these steps together, slowly, as the evening light fades outside the window.

Ingredients

– 1 cup long-grain white rice (rinsed until water runs clear)
– 8 ounces cremini mushrooms, sliced ¼-inch thick (or mixed wild mushrooms)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 ½ cups vegetable broth
– ½ cup heavy cream
– 1 cup shredded Gruyère cheese (divided, Parmesan works too)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon fresh thyme leaves (½ teaspoon dried)
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– 2 tablespoons unsalted butter (cut into small pieces)

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add sliced mushrooms and cook for 8-10 minutes until browned and liquid has evaporated.
5. Stir in minced garlic and thyme leaves, cooking for 1 minute until fragrant.
6. Add rinsed rice to the skillet, stirring to coat with oil and toast for 2 minutes.
7. Pour in vegetable broth and heavy cream, scraping any browned bits from the pan bottom.
8. Bring mixture to a gentle simmer, then immediately remove from heat.
9. Stir in ¾ cup Gruyère cheese until melted into the sauce.
10. Season with kosher salt and black pepper, tasting and adjusting if needed.
11. Transfer the mixture to your prepared baking dish, spreading evenly.
12. Sprinkle remaining ¼ cup cheese over the top in an even layer.
13. Dot the surface with small pieces of butter for golden browning.
14. Cover tightly with foil and bake at 375°F for 25 minutes.
15. Remove foil and continue baking for 15-20 minutes until top is golden and liquid is absorbed.
16. Let rest for 10 minutes before serving to allow the rice to set properly.

Luxuriously creamy yet substantial, each spoonful offers the earthy depth of mushrooms against the rich cheese backdrop. The rice maintains a perfect al dente bite while absorbing all the savory notes from the broth and cream. Consider serving it alongside roasted Brussels sprouts or topping with crispy fried shallots for contrasting texture that makes this humble bake feel celebratory.

Cheesy Broccoli and Rice Casserole

Venturing into the kitchen on this quiet evening, I find myself drawn to the simple comfort of a dish that feels like a warm embrace, something that fills the house with a gentle, cheesy aroma and settles the soul after a long day. It’s the kind of meal that asks for little but gives so much in return, a humble casserole that transforms basic ingredients into something deeply satisfying and nourishing.

Ingredients

– 1 cup long-grain white rice, rinsed (for fluffier results)
– 2 cups broccoli florets, fresh or frozen (thaw if frozen)
– 1 ½ cups shredded sharp cheddar cheese (or a mix for more complexity)
– 1 cup whole milk (2% works, but whole adds creaminess)
– ½ cup sour cream (full-fat for richness)
– ¼ cup unsalted butter, cubed (salted can be used, adjust seasoning)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced (fresh preferred for best flavor)
– 1 tsp kosher salt (adjust later if needed)
– ½ tsp black pepper, freshly ground (or pre-ground)
– ½ tsp paprika (smoked adds depth)
– Cooking spray or butter for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. In a medium saucepan, combine the rinsed rice with 2 cups of water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender.
3. While rice cooks, melt the cubed butter in a large skillet over medium heat, then add the diced onion and sauté for 4–5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute more until aromatic but not browned to avoid bitterness.
5. Add the broccoli florets to the skillet, sprinkle with salt, pepper, and paprika, and cook for 3–4 minutes, stirring occasionally, until broccoli is bright green and slightly tender.
6. Tip: If using frozen broccoli, pat it dry after thawing to prevent excess moisture in the casserole.
7. Remove the skillet from heat and stir in the cooked rice, whole milk, sour cream, and 1 cup of the shredded cheddar cheese until evenly combined.
8. Tip: For a creamier texture, let the mixture sit off heat for 2 minutes to allow the rice to absorb the liquids.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
10. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top for a golden, bubbly crust.
11. Bake in the preheated oven for 20–25 minutes, or until the cheese is fully melted and the edges are lightly bubbling.
12. Tip: For extra browning, broil on high for the last 1–2 minutes, watching closely to avoid burning.
13. Let the casserole rest for 5–10 minutes after baking to set for easier serving. Lasting warmth fills the kitchen as you scoop into this casserole, where the rice stays tender beneath a creamy, cheesy blanket and the broccoli adds a subtle crunch. Leftovers reheat beautifully for lunch the next day, or try serving it alongside a crisp green salad to balance the richness.

Oven-Baked Chicken and Rice

Under the soft glow of the kitchen light, there’s something quietly comforting about preparing a meal that fills the house with warmth, a simple oven-baked chicken and rice that feels like a gentle embrace after a long day.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
– 1 cup long-grain white rice, rinsed until water runs clear to remove excess starch
– 2 cups chicken broth, warmed to help even cooking
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil, or any neutral oil like avocado
– 1 tsp dried thyme, or fresh if available
– 1/2 tsp paprika, for a subtle smoky note
– Salt and black pepper, to season throughout
– 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when the dish is assembled.
2. Pat the chicken thighs dry with paper towels to help them brown evenly in the oven.
3. Season both sides of the chicken generously with salt, black pepper, and paprika.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat for about 2 minutes until shimmering.
5. Place the chicken thighs in the skillet and sear for 3–4 minutes per side until golden brown, then transfer to a plate.
6. In the same skillet, add the diced onion and cook for 4–5 minutes until softened and translucent.
7. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant to avoid burning the garlic.
8. Add the rinsed rice to the skillet, stirring to coat it in the oil and onion mixture for about 1 minute.
9. Pour in the warmed chicken broth, scraping any browned bits from the bottom of the skillet for added flavor.
10. Bring the mixture to a gentle simmer, then carefully nestle the seared chicken thighs on top of the rice.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
12. Bake for 25–30 minutes until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165°F.
13. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to steam and settle.
14. Fluff the rice gently with a fork, then garnish with fresh parsley before serving. Each bite brings tender chicken and fluffy rice, infused with the earthy notes of thyme and sweet onion, perfect for scooping onto a plate alongside a crisp green salad or roasted vegetables for a complete, cozy meal.

Savory Herb-Roasted Garlic Rice

Tonight, as the autumn light fades outside my window, I find myself craving something simple yet deeply comforting—a dish that fills the kitchen with warmth and fills the soul with quiet satisfaction. This savory herb-roasted garlic rice has become my go-to when I need both nourishment and a moment of gentle cooking meditation.

Ingredients

– 1 cup long-grain white rice (rinsed until water runs clear)
– 2 cups water
– 6 cloves garlic, peeled and lightly smashed (for deeper flavor)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, crushed between fingers
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Rinse 1 cup of long-grain white rice under cold running water until the water runs mostly clear, about 1-2 minutes—this removes excess starch for fluffier results.
3. In an 8×8 inch baking dish, combine the rinsed rice, 2 cups water, 6 peeled and lightly smashed garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Stir the mixture thoroughly with a fork to evenly distribute the herbs and coat the rice with oil.
5. Cover the baking dish tightly with aluminum foil, ensuring no steam can escape around the edges.
6. Place the covered dish in the preheated oven and bake for 25 minutes—the foil trap creates a steamy environment that cooks the rice perfectly.
7. Remove the dish from the oven and carefully lift one corner of the foil to check that the liquid is fully absorbed and the rice appears tender.
8. Let the rice rest, still covered, for 10 minutes—this resting period allows the grains to firm up slightly and absorb any residual moisture.
9. Fluff the rice gently with a fork, distributing the softened garlic cloves throughout the mixture. Buttery and fragrant, each grain remains distinct while carrying the earthy tones of roasted garlic and herbs. I love serving it alongside roasted chicken or folding it into stuffed peppers for a comforting weeknight meal.

Mexican Rice and Bean Bake

Lately, I’ve been craving the kind of meal that fills the kitchen with warmth and the heart with comfort, something simple yet deeply satisfying to tuck into on a quiet evening. This rice and bean bake is exactly that—a humble, one-dish wonder that comes together with little fuss but delivers so much cozy flavor. It’s the sort of dish that feels like a gentle hug after a long day.

Ingredients

• 1 cup long-grain white rice, rinsed (for fluffier results)
• 1 (15 oz) can black beans, drained and rinsed (or pinto beans)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add nice depth)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1 tsp chili powder (mild or medium, adjust to preference)
• 2 cups vegetable broth, low-sodium (or chicken broth)
• 1 cup shredded Monterey Jack cheese (or a Mexican blend)
• 2 tbsp chopped fresh cilantro, for garnish (optional, omit if disliked)
• Salt, to season (start with 1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large, oven-safe skillet over medium heat until it shimmers.
3. Add the diced onion and cook, stirring occasionally, for about 5–7 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle in the cumin and chili powder, toasting the spices for 30 seconds to deepen their flavor.
6. Add the rinsed rice to the skillet, stirring to coat it evenly with the oil and spices.
7. Pour in the undrained diced tomatoes and vegetable broth, scraping the bottom of the skillet to lift any browned bits.
8. Stir in the drained black beans and season with salt, starting with 1/2 teaspoon.
9. Bring the mixture to a gentle boil, then immediately remove the skillet from the heat.
10. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
11. Bake for 25–30 minutes, or until the rice has absorbed the liquid and is tender.
12. Remove the skillet from the oven and carefully uncover it, avoiding the steam.
13. Sprinkle the shredded cheese evenly over the top of the bake.
14. Return the skillet to the oven, uncovered, and bake for 5–7 more minutes until the cheese is melted and bubbly.
15. Let the bake rest for 5 minutes off the heat to allow the rice to set slightly.
16. Garnish with chopped fresh cilantro just before serving, if using.

My favorite part is the way the cheese melts into the tender rice, creating a creamy contrast to the hearty beans and subtly spiced tomatoes. Maybe you’ll love it scooped into warm tortillas or topped with a dollop of cool sour cream for a simple, satisfying twist.

Spicy Tomato and Rice Casserole

Tonight, the rain taps softly against the windowpane, and I find myself craving something warm and comforting, something that fills the kitchen with the rich, inviting scent of tomatoes and spice. This casserole, with its humble ingredients, always feels like a gentle embrace on evenings like this, a simple dish that somehow makes everything feel right.

Ingredients

– 1 cup long-grain white rice, rinsed (for fluffier results)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1 tsp dried oregano
– 2 cups vegetable broth
– 1/2 cup shredded mozzarella cheese (for a melty top)
– Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. Heat the olive oil in a large, oven-safe skillet over medium heat until it shimmers.
3. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute, just until golden and aromatic to avoid bitterness.
5. Pour in the crushed tomatoes, vegetable broth, smoked paprika, red pepper flakes, and dried oregano, then season with salt.
6. Bring the mixture to a gentle simmer, letting the flavors meld for 2–3 minutes.
7. Stir in the rinsed rice, ensuring it’s fully submerged in the liquid for even cooking.
8. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the oven and sprinkle the shredded mozzarella evenly over the top.
10. Return the skillet to the oven and bake for an additional 5–7 minutes, until the cheese is bubbly and lightly browned.
11. Let the casserole rest for 5 minutes off the heat to set before serving.

The finished casserole emerges with a creamy, tender rice base, punctuated by the gentle heat of red pepper and the smokiness of paprika. I love scooping it into bowls and topping it with fresh basil or a dollop of cool Greek yogurt for contrast, making each bite a quiet celebration of simplicity.

Baked Rice with Spinach and Feta

Folding this simple baked rice into my weekly routine has become a quiet ritual, the kind of dish that asks little but gives so much comfort in return. There’s something deeply satisfying about watching spinach wilt into submission and feta melt into creamy pockets throughout the rice. It feels like the kitchen equivalent of a deep, calming breath after a long day.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear (for fluffier results)
• 2 cups vegetable broth (or chicken broth for richer flavor)
• 5 oz fresh spinach, roughly chopped (frozen works too, just thaw and squeeze dry)
• 4 oz feta cheese, crumbled (block feta crumbles better than pre-crumbled)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust based on broth saltiness)

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat for 90 seconds until shimmering.
3. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and lightly golden at the edges.
4. Stir in minced garlic and cook for exactly 60 seconds until fragrant but not browned.
5. Add rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains appear slightly opaque.
6. Pour in vegetable broth, scraping any browned bits from the bottom of the skillet.
7. Stir in dried dill, black pepper, and salt until evenly distributed.
8. Bring the mixture to a full boil, then immediately remove from heat.
9. Fold in chopped spinach until evenly distributed throughout the rice mixture.
10. Sprinkle crumbled feta evenly over the top without stirring it in.
11. Cover the skillet tightly with aluminum foil or an oven-safe lid.
12. Bake at 375°F for 25 minutes until rice has absorbed all liquid.
13. Remove from oven and let rest covered for 10 minutes to complete cooking.
14. Fluff rice gently with a fork, incorporating the melted feta throughout.

But what truly makes this dish special is how the feta creates creamy pockets while the rice maintains distinct grains. The spinach melts into almost invisible green flecks that add earthiness without bitterness. Consider serving it alongside roasted chicken or topped with a fried egg for a complete meal that feels both nourishing and indulgent.

Oven-Baked Shrimp and Rice

Holding this warm baking dish between oven mitts, I’m reminded how some of the coziest meals emerge from the simplest combinations—shrimp and rice, transformed by heat and time into something greater than the sum of their parts. There’s a quiet comfort in watching ingredients mingle through the oven door, each element softening into the next. This oven-baked version lets the rice absorb all the delicate seafood essence while you step away, returning to a complete, fragrant meal.

Ingredients

– 1 lb raw medium shrimp, peeled and deveined (thaw if frozen)
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups chicken broth (or vegetable broth for variation)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 lemon, juiced (about 3 tbsp)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/4 tsp red pepper flakes (optional, for mild heat)
– Salt and black pepper
– 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat until shimmering.
4. Add 1 small finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
6. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until grains appear slightly opaque.
7. Pour in 2 cups chicken broth and 1 lemon’s juice (about 3 tbsp), scraping any browned bits from the skillet bottom.
8. Season with 1 tsp paprika, 1/2 tsp dried thyme, 1/4 tsp red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper, then bring to a simmer.
9. Cover the skillet tightly with an oven-safe lid or foil and transfer to the preheated oven.
10. Bake for 18 minutes until the rice has absorbed most of the liquid but remains slightly moist.
11. Remove the skillet from the oven and carefully arrange 1 lb raw shrimp in a single layer over the partially cooked rice.
12. Return the uncovered skillet to the oven and bake for 8-10 minutes until shrimp are pink, opaque, and curled.
13. Remove from the oven and let rest for 5 minutes to allow the rice to absorb any remaining steam.
14. Fluff the rice gently with a fork, then garnish with 2 tbsp chopped fresh parsley.

A final sprinkle of parsley brightens the dish just before serving, its fresh contrast highlighting the tender shrimp and fluffy rice. Each grain remains distinct yet infused with lemon and paprika, while the shrimp stay plump and juicy from the gentle oven heat. For a vibrant twist, serve alongside roasted asparagus or top with extra lemon wedges for squeezing at the table.

Italian Sausage and Rice Casserole

Often, when the evening light fades to soft gold and the air carries that first hint of autumn chill, my thoughts drift toward meals that feel like a warm embrace, meals that simmer and bubble away, filling the kitchen with the most comforting aromas. One such dish, a humble casserole of Italian sausage and rice, has become a quiet ritual for these transitional evenings.

Ingredients

– 1 lb mild Italian sausage, casings removed (or hot sausage for more spice)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 cup long-grain white rice, uncooked (do not use instant rice)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth, low-sodium preferred
– 1 tsp dried oregano
– 1/2 tsp dried basil
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
3. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon into small crumbles.
4. Cook the sausage for 6-8 minutes, until it is no longer pink and is lightly browned.
5. Add 1 diced yellow onion to the skillet and cook for 4-5 minutes, until the onion becomes soft and translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute, just until fragrant.
7. Add 1 cup of uncooked long-grain white rice to the skillet and stir constantly for 1 minute to toast the grains lightly.
8. Pour in 1 can of undrained diced tomatoes and 2 cups of chicken broth, scraping the bottom of the pan to lift any browned bits.
9. Stir in 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil until well combined.
10. Bring the mixture to a gentle boil, then immediately remove the skillet from the heat.
11. Cover the skillet tightly with a lid or aluminum foil.
12. Carefully transfer the covered skillet to the preheated oven.
13. Bake for 25-30 minutes, until the rice is tender and has absorbed most of the liquid.
14. Remove the skillet from the oven and discard the foil.
15. Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
16. Return the uncovered skillet to the oven and bake for 5 more minutes, just until the cheese is melted and bubbly.
17. Let the casserole rest for 5 minutes outside the oven before serving.
18. Garnish with chopped fresh parsley, if desired.

Even after its brief rest, the casserole emerges wonderfully steamy, the rice plump and infused with the rich, savory notes of sausage and sweet tomato. Each spoonful offers a delightful contrast between the creamy, cheesy top and the hearty, deeply seasoned base beneath. For a simple, complete meal, serve it directly from the skillet with a side of crusty bread to soak up every last bit of the flavorful juices.

Curry Vegetable and Rice Bake

Zigzagging through my memories of comfort food, I find myself returning to this simple bake, where vegetables and rice meld together under a gentle curry embrace. There’s something quietly satisfying about sliding a dish from the oven, steam rising like a soft sigh, filling the kitchen with warmth and spice. It’s a meal that asks for little but gives so much, perfect for those evenings when time slows and hunger hums quietly.

Ingredients

– 1 cup long-grain white rice, rinsed until water runs clear to prevent clumping
– 2 cups vegetable broth, low-sodium preferred for balanced seasoning
– 1 tablespoon olive oil, or any neutral oil like avocado
– 1 medium yellow onion, diced into ½-inch pieces for even cooking
– 2 cloves garlic, minced finely to distribute flavor evenly
– 1 tablespoon curry powder, mild or hot based on preference
– 1 teaspoon ground turmeric, for color and earthy notes
– ½ teaspoon salt, adjust later if needed
– ¼ teaspoon black pepper, freshly cracked for best aroma
– 2 cups mixed vegetables (e.g., carrots, bell peppers, peas), chopped into bite-sized pieces for uniform texture
– ½ cup coconut milk, full-fat for creaminess or light for a lighter dish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even baking from the start.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat for 2 minutes until shimmering.
3. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute exactly, until aromatic but not browned, to avoid bitterness.
5. Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of turmeric, ½ teaspoon of salt, and ¼ teaspoon of black pepper, toasting the spices for 30 seconds to deepen their flavors.
6. Add the mixed vegetables and cook for 4–5 minutes, stirring frequently, until they begin to soften slightly.
7. Pour in 1 cup of rinsed rice and stir to coat evenly with the spice mixture, toasting the grains for 1 minute for a nuttier taste.
8. Carefully pour in 2 cups of vegetable broth and ½ cup of coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
9. Bring the mixture to a gentle boil over medium-high heat, then immediately remove from the stove.
10. Cover the skillet tightly with a lid or aluminum foil to trap steam, and transfer it to the preheated oven.
11. Bake for 25–30 minutes, until the rice is tender and has absorbed most of the liquid, checking at 25 minutes for doneness.
12. Remove from the oven and let it rest, covered, for 5 minutes to allow the grains to settle and flavors to meld.
13. Fluff the bake gently with a fork before serving to separate the rice without mashing the vegetables.
Knowing this bake emerges fluffy and fragrant, with each grain of rice distinct yet cozy among the softened vegetables, brings a quiet joy. The curry whispers warmth without overwhelming, while the coconut milk lends a subtle creaminess that hugs every bite. For a playful twist, top it with toasted nuts or a squeeze of lime to brighten the earthy depths, making it feel new each time.

Baked Lemon Herb Rice Pilaf

Cooking this baked lemon herb rice pilaf feels like wrapping yourself in a warm blanket on a quiet afternoon, the gentle aromas of lemon and herbs filling the kitchen with comforting familiarity. It’s one of those simple dishes that transforms humble ingredients into something quietly special, perfect for those moments when you want nourishment without fuss. The oven does most of the work, leaving you free to simply breathe in the citrus-scented steam as it bakes.

Ingredients

• 1 cup long-grain white rice (rinsed until water runs clear to prevent stickiness)
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 small yellow onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust if using salted broth)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Melt the butter in a medium oven-safe skillet or Dutch oven over medium heat on the stovetop.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
5. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until the grains look slightly opaque.
6. Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits for extra flavor.
7. Stir in the lemon zest, lemon juice, dried thyme, dried oregano, black pepper, and salt until evenly combined.
8. Bring the mixture to a gentle simmer, then immediately cover the skillet with a tight-fitting lid.
9. Transfer the covered skillet to the preheated oven and bake for 20 minutes, resisting the urge to peek so steam builds properly.
10. Remove the skillet from the oven and let it rest, still covered, for 5 minutes to allow the rice to absorb any remaining liquid.
11. Fluff the rice gently with a fork to separate the grains without mashing them.
12. Sprinkle the chopped fresh parsley over the top just before serving.

Zesty and fragrant, this pilaf emerges with grains that are tender yet distinct, each bite carrying the bright lift of lemon and the earthy warmth of herbs. Try serving it alongside roasted chicken or flaked over a bed of sautéed greens for a simple, satisfying meal that feels both rustic and refined.

Cheddar and Jalapeño Rice Casserole

Kind of like finding an old photograph, this recipe surfaced from my grandmother’s handwritten notebook, its pages stained with memories and butter. There’s something comforting about the way sharp cheddar melts into fluffy rice, with jalapeños adding just enough warmth to make you pause and appreciate the moment. It’s a dish that asks for little but gives back so much quiet satisfaction.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear (for fluffier results)
• 2 cups whole milk, warmed slightly (helps prevent curdling)
• 2 cups shredded sharp cheddar cheese, divided (reserve ½ cup for topping)
• 2 fresh jalapeños, finely diced, seeds removed for milder heat (or leave some for extra spice)
• 1 small yellow onion, finely chopped
• 2 tablespoons unsalted butter, plus extra for greasing
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and lightly butter a 9×13-inch baking dish.
2. Melt 2 tablespoons of butter in a large skillet over medium heat until it foams slightly.
3. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the diced jalapeños and cook for another 2 minutes until softened.
5. Add the rinsed rice to the skillet and toast for 1 minute, stirring constantly to coat each grain with butter.
6. Pour in the warmed milk, then add garlic powder, smoked paprika, salt, and black pepper.
7. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes until the rice has absorbed most of the liquid.
8. Remove the skillet from heat and stir in 1½ cups of shredded cheddar until the cheese melts smoothly into the rice.
9. Transfer the rice mixture to the prepared baking dish and spread it evenly with a spatula.
10. Sprinkle the reserved ½ cup of cheddar cheese over the top in an even layer.
11. Bake uncovered for 20–25 minutes, or until the edges are bubbly and the top is golden brown.
12. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Once baked, the top forms a crisp, golden crust that gives way to a creamy, cheesy interior with little bursts of jalapeño warmth. I love scooping it straight from the dish while it’s still steaming, maybe with a side of tangy pickled vegetables to cut through the richness. On cooler evenings, it pairs beautifully with a simple green salad dressed in lemon vinaigrette.

Oven-Baked Thai Pineapple Fried Rice

Perhaps it’s the gentle warmth of the oven that makes this dish feel like a quiet escape—a way to bring the vibrant, sweet-and-savory notes of Thai pineapple fried rice into your kitchen without the usual stir-fry rush.

Ingredients

– 1 cup jasmine rice, rinsed until water runs clear for fluffier grains
– 1 tablespoon vegetable oil, or any neutral oil
– 1 cup diced fresh pineapple, about ½-inch pieces for even baking
– ½ cup diced yellow onion, finely chopped to soften well
– 2 cloves garlic, minced
– ½ cup frozen peas, thawed to prevent sogginess
– 2 tablespoons soy sauce, or tamari for gluten-free
– 1 teaspoon curry powder, for subtle warmth
– 2 large eggs, lightly beaten
– ¼ cup chopped cilantro, for fresh garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with vegetable oil.
2. Spread the rinsed jasmine rice evenly in the prepared baking dish.
3. In a medium bowl, combine diced pineapple, yellow onion, garlic, peas, soy sauce, and curry powder, then pour this mixture over the rice.
4. Pour 1 ¼ cups of water over the ingredients in the baking dish, stirring gently to distribute evenly.
5. Cover the dish tightly with aluminum foil and bake for 25 minutes, until the rice has absorbed most of the liquid.
6. Remove the dish from the oven and carefully lift the foil to pour the beaten eggs over the rice mixture.
7. Stir the eggs into the hot rice quickly to cook them through, using the residual heat for a silky texture.
8. Return the dish to the oven, uncovered, and bake for another 5 minutes to set any remaining moisture.
9. Fluff the rice with a fork and fold in the chopped cilantro just before serving. Each grain remains separate, infused with the tangy sweetness of pineapple and the savory depth of soy, making it perfect scooped into lettuce cups for a light, hands-on meal.

Conclusion

Perfect for busy home cooks, these 21 oven-baked rice recipes offer incredible variety and convenience. From creamy risottos to flavorful pilafs, there’s something for every taste and occasion. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to share this collection on Pinterest so other cooks can discover these delicious dishes too. Happy baking!