25 Dump-and-Bake Rice Recipes

Introduction

Busy weeknights, tired evenings, and the constant search for easy, nourishing dinners have made dump-and-bake recipes a modern kitchen staple. Rice is the perfect base: affordable, comforting, and versatile. This collection of 25 dump-and-bake rice recipes gives you family-friendly, flavorful meals that require minimal prep and maximal payoff—just assemble, cover, bake, and enjoy. Whether you’re feeding picky eaters, meal-prepping, or hosting a casual dinner, you’ll find a straightforward rice casserole here to match your mood and dietary preferences.

Below you’ll find helpful tips to get the best results, followed by 25 clearly listed, fully detailed recipes. Each recipe includes a concise ingredients list and step-by-step instructions so you can go from pantry to plate with confidence.

Why dump-and-bake works (and quick tips)

• Dump-and-bake is low-effort: ingredients are combined in one dish, covered, and baked. No constant stirring or last-minute babysitting.
• Use long-grain white rice for predictable timing (about 35–40 minutes covered at 375°F). Brown rice needs longer (45–60 minutes) and more liquid.
• Layer textures: place proteins and sturdy vegetables on top so they cook evenly.
• Cover the dish tightly (lid or foil) to trap steam—this is what cooks the rice evenly.
• After baking, let the dish rest for 5–10 minutes to allow the rice to absorb any remaining liquid.
• Adjust seasoning at the end: baked dishes can always be bumped up with lemon, herbs, or a sprinkle of salt.

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25 Dump-and-Bake Rice Recipes

1. Classic Oven-Baked Chicken and Rice

Ingredients
– 1 ½ cups long-grain white rice, rinsed
– 3 cups low-sodium chicken broth
– 1 lb boneless, skinless chicken thighs or breasts
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish)

Instructions
1. Preheat oven to 375°F (190°C).
2. In a 9×13 baking dish, combine rice, chicken broth, onion, garlic, thyme, paprika, salt, pepper, and olive oil.
3. Nestle chicken pieces into the rice mixture, pressing them slightly into the liquid.
4. Cover tightly with foil or a lid and bake for 35–40 minutes, or until rice is tender and chicken reaches 165°F.
5. Let rest 5 minutes, fluff the rice, garnish with parsley, and serve.

2. Mexican Fiesta Dump-and-Bake Rice Casserole

Ingredients
– 1 ½ cups long-grain white rice, rinsed
– 3 cups chicken broth
– 1 lb ground turkey or beef, browned
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
– 1 cup salsa (mild or hot)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 cup shredded cheddar or Mexican blend
– Fresh cilantro and lime wedges

Instructions
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix rice, chicken broth, salsa, cumin, and chili powder.
3. Stir in black beans, corn, and browned meat, then pour into a 9×13 dish.
4. Cover with foil and bake 35–40 minutes, until rice is tender.
5. Remove foil, sprinkle cheese on top, bake uncovered 5 more minutes until melted. Garnish with cilantro and lime.

3. Cheesy Broccoli and Rice Bake (Vegetarian)

Ingredients
– 1 ½ cups long-grain white rice
– 3 cups vegetable broth
– 3 cups broccoli florets (fresh or frozen)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 ½ cups shredded sharp cheddar
– 1 cup milk (or plant milk)
– 2 tbsp butter or olive oil
– Salt and pepper to taste

Instructions
1. Preheat oven to 375°F (190°C).
2. In a greased 9×13 dish, combine rice, vegetable broth, broccoli, onion, garlic, milk, butter, salt, and pepper.
3. Cover tightly and bake 35–40 minutes.
4. Remove foil, stir gently to incorporate broccoli, top with cheese, and bake uncovered 5–7 minutes until cheese is melted and bubbly.
5. Let rest briefly before serving.

4. Lemon Herb Salmon with Rice

Ingredients
– 1 ½ cups long-grain white rice
– 2 ½ cups chicken or vegetable broth
– 4 salmon fillets (4–6 oz each)
– 1 lemon, thinly sliced, plus zest
– 1 tbsp lemon juice
– 1 tsp dried dill or 1 tbsp fresh dill, chopped
– 2 cloves garlic, minced
– Salt and pepper
– 2 tbsp olive oil

Instructions
1. Preheat oven to 350°F (175°C).
2. In a baking dish, combine rice, broth, garlic, lemon zest, lemon juice, dill, and olive oil.
3. Arrange salmon fillets on top and season with salt and pepper; add lemon slices over each fillet.
4. Cover tightly and bake 25–30 minutes, until rice is tender and salmon flakes easily.
5. Garnish with extra dill and serve.

5. Coconut Curry Shrimp and Rice

Ingredients
– 1 ½ cups jasmine rice
– 1 ¾ cups light coconut milk + 1 cup water (total liquid 2 ¾ cups)
– 1 lb peeled, deveined shrimp
– 1 tbsp red curry paste
– 1 cup diced bell pepper
– 1 small onion, diced
– 1 tbsp fish sauce or soy sauce
– Fresh cilantro and lime wedges

Instructions
1. Preheat oven to 350°F (175°C).
2. In a baking dish, whisk coconut milk, water, and red curry paste until smooth; stir in rice, onion, and bell pepper.
3. Nestle shrimp on top and drizzle fish sauce/soy sauce over.
4. Cover and bake 25–30 minutes, until rice is tender and shrimp are opaque.
5. Garnish with cilantro and lime.

6. BBQ Pulled Chicken and Rice

Ingredients
– 1 ½ cups long-grain white rice
– 3 cups chicken broth
– 2 cups cooked pulled chicken (rotisserie or slow-cooked)
– 1 cup your favorite BBQ sauce
– 1 cup diced onion
– 1 cup shredded cheddar or Monterey Jack
– 1 tbsp apple cider vinegar (optional)
– Chopped green onions for garnish

Instructions
1. Preheat oven to 375°F (190°C).
2. Mix rice, broth, onion, and pulled chicken (tossed with BBQ sauce and vinegar) in a baking dish.
3. Cover and bake 35–40 minutes.
4. Remove cover, sprinkle with cheese, bake 5–7 more minutes until melted.
5. Garnish with green onions and serve.

7. Italian Sausage, Tomato & Rice Bake

Ingredients
– 1 ½ cups long-grain white rice
– 3 cups chicken broth
– 1 lb Italian sausage, casings removed and browned
– 1 can (14 oz) diced tomatoes, drained
– 1 cup diced bell pepper
– 1 tsp Italian seasoning
– 1 cup shredded mozzarella
– Fresh basil for garnish

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, tomatoes, bell pepper, Italian seasoning, and cooked sausage in a casserole dish.
3. Cover and bake 35–40 minutes.
4. Uncover, top with mozzarella, and bake 5–7 minutes until cheese melts.
5. Garnish with basil.

8. Beefy Mushroom & Rice Casserole

Ingredients
– 1 ½ cups long-grain white rice
– 3 cups beef broth
– 1 lb ground beef, browned and drained
– 8 oz mushrooms, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp Worcestershire sauce
– 1 cup shredded Swiss or cheddar cheese
– Salt and pepper

Instructions
1. Preheat oven to 375°F (190°C).
2. In a large dish, mix rice, beef broth, mushrooms, onion, garlic, Worcestershire sauce, and browned beef.
3. Cover and bake 35–40 minutes until rice is cooked.
4. Remove cover, stir gently, top with cheese, and bake uncovered until melted, about 5 minutes.
5. Season to taste and serve.

9. Mediterranean Vegetable & Rice Bake (Vegan)

Ingredients
– 1 ½ cups long-grain rice or basmati
– 3 cups vegetable broth
– 1 cup chopped zucchini
– 1 cup diced eggplant
– 1 cup cherry tomatoes, halved
– 1/2 cup pitted kalamata olives, sliced
– 1 tsp dried oregano
– 2 tbsp olive oil
– Fresh parsley

Instructions
1. Preheat oven to 375°F (190°C).
2. Toss rice, vegetable broth, zucchini, eggplant, tomatoes, olives, oregano, and olive oil in a baking dish.
3. Cover and bake 35–40 minutes until rice and vegetables are tender.
4. Stir gently, garnish with parsley, and serve.

10. Spanish Chorizo & Tomato Rice

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 8 oz Spanish chorizo, sliced
– 1 can (14 oz) diced tomatoes with juice
– 1 red bell pepper, diced
– 1 tsp smoked paprika
– Fresh cilantro or parsley

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, chicken broth, diced tomatoes, bell pepper, smoked paprika, and chorizo in a casserole dish.
3. Cover tightly and bake 35–40 minutes.
4. Stir gently, garnish with herbs, and serve.

11. Cheesy Taco Rice Bake

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken or beef broth
– 1 lb ground beef, browned
– 1 packet taco seasoning (or 2 tbsp homemade)
– 1 cup corn
– 1 cup black beans, drained
– 1 ½ cups shredded cheddar
– Salsa, sour cream, and green onions for serving

Instructions
1. Preheat oven to 375°F (190°C).
2. Mix rice, broth, taco seasoning, corn, black beans, and browned beef in a baking dish.
3. Cover and bake 35–40 minutes.
4. Top with cheese, bake uncovered until melted, then serve with salsa and sour cream.

12. Thai Peanut Chicken and Rice

Ingredients
– 1 ½ cups jasmine rice
– 2 ½ cups chicken broth
– 1 lb chicken breasts, cubed
– 1/2 cup peanut butter (creamy)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 cup snap peas or green beans
– 1 carrot, thinly sliced
– Chopped cilantro and crushed peanuts for garnish

Instructions
1. Preheat oven to 350°F (175°C).
2. Whisk peanut butter with chicken broth, soy sauce, and rice vinegar until smooth. Combine with rice, chicken, snap peas, and carrot.
3. Cover and bake 35–40 minutes until rice is tender and chicken cooked through.
4. Garnish with cilantro and crushed peanuts.

13. Spinach, Feta & Lemon Rice Bake (Greek-inspired)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups vegetable or chicken broth
– 3 cups fresh spinach (or 1 cup frozen)
– 1 cup crumbled feta
– Zest and juice of 1 lemon
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, spinach, onion, garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
3. Cover and bake 35–40 minutes.
4. Stir in feta, let melt slightly, and serve warm.

14. Moroccan Chickpea & Rice Bake (Vegan)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups vegetable broth
– 1 can (15 oz) chickpeas, drained
– 1 cup diced carrots
– 1/2 cup raisins or chopped apricots
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1 tbsp olive oil
– Toasted almonds and cilantro to garnish

Instructions
1. Preheat oven to 375°F (190°C).
2. Stir rice, broth, chickpeas, carrots, raisins, cumin, cinnamon, and olive oil in a baking dish.
3. Cover and bake 35–40 minutes until rice and carrots are tender.
4. Garnish with toasted almonds and cilantro.

15. Greek Lemon-Oregano Chicken with Rice

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 1 lb bone-in or boneless chicken pieces
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1 onion, chopped
– Salt and pepper
– Lemon slices for top

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, onion, olive oil, lemon juice, oregano, salt, and pepper in a casserole dish.
3. Place chicken pieces on top, add lemon slices.
4. Cover and bake 40–45 minutes (longer if using bone-in) until rice is tender and chicken reaches 165°F.
5. Rest 5 minutes, then serve.

16. Sweet Potato, Black Bean & Rice Bake (Vegetarian)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups vegetable broth
– 2 cups peeled and diced sweet potato
– 1 can (15 oz) black beans, drained
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 cup shredded Monterey Jack or cheddar
– Fresh cilantro and lime wedges

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, sweet potato, black beans, cumin, and smoked paprika in a baking dish.
3. Cover and bake 40–45 minutes until sweet potatoes and rice are tender.
4. Top with cheese, bake uncovered until melted, and garnish with cilantro and lime.

17. Teriyaki Salmon and Vegetable Rice Bake

Ingredients
– 1 ½ cups jasmine rice
– 2 ½ cups chicken or vegetable broth
– 4 salmon fillets
– 1/3 cup teriyaki sauce
– 1 cup broccoli florets
– 1 cup sliced carrots
– Sesame seeds and green onions for garnish

Instructions
1. Preheat oven to 350°F (175°C).
2. Mix rice and broth in a baking dish; stir in broccoli and carrots.
3. Place salmon fillets on top and brush with teriyaki sauce.
4. Cover and bake 25–30 minutes until rice is tender and salmon is cooked through.
5. Garnish with sesame seeds and green onions.

18. Sausage, Peppers & Rice (Italian Sheet-Bake Style)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 1 lb Italian sausage links, sliced
– 2 bell peppers, sliced
– 1 onion, sliced
– 1 tsp Italian seasoning
– 1 cup shredded provolone or mozzarella

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, peppers, onion, Italian seasoning, and sausage in a baking dish.
3. Cover and bake 35–40 minutes until rice is tender.
4. Sprinkle with cheese, bake until melted, and serve.

19. Creamy Mushroom, Garlic & Rice Bake (Vegetarian)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups vegetable broth
– 10 oz mixed mushrooms, sliced
– 1 small onion, diced
– 3 cloves garlic, minced
– 1/2 cup cream or full-fat coconut milk
– 2 tbsp butter or olive oil
– Fresh thyme

Instructions
1. Preheat oven to 375°F (190°C).
2. In a baking dish, combine rice, broth, mushrooms, onion, garlic, butter, and thyme.
3. Cover and bake 35–40 minutes.
4. Stir in cream, adjust seasoning, and serve.

20. Cajun Shrimp and Andouille Rice Bake

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 1/2 lb andouille sausage, sliced
– 1/2 lb shrimp, peeled and deveined
– 1 cup bell pepper, diced
– 1 tsp Cajun seasoning (more to taste)
– 2 tbsp olive oil
– Chopped green onions

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, bell pepper, and andouille in a casserole dish; stir in Cajun seasoning and olive oil.
3. Cover and bake 30–35 minutes.
4. Add shrimp on top, cover, and bake another 8–10 minutes until shrimp are opaque. Garnish with green onions.

21. Pesto Chicken and Sun-Dried Tomato Rice Bake

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 2 cups cooked chicken, shredded
– 1/3 cup pesto (store-bought or homemade)
– 1/2 cup chopped sun-dried tomatoes
– 1 cup mozzarella, shredded
– Fresh basil

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, chicken, pesto, and sun-dried tomatoes in a baking dish.
3. Cover and bake 35–40 minutes.
4. Top with mozzarella and bake uncovered until melted. Garnish with fresh basil.

22. Curried Coconut Chicken and Rice

Ingredients
– 1 ½ cups basmati rice
– 2 ½ cups coconut milk + 1/2 cup water (total liquid 3 cups)
– 1 lb chicken thighs, cubed
– 2 tbsp curry powder
– 1 onion, diced
– 1 cup peas (frozen ok)
– Cilantro and toasted coconut flakes for garnish

Instructions
1. Preheat oven to 375°F (190°C).
2. Whisk coconut milk and water with curry powder; combine with rice, chicken, and onion.
3. Cover and bake 35–40 minutes.
4. Stir in peas, let sit 5 minutes, and garnish with cilantro and toasted coconut.

23. Autumn Harvest Rice Bake (Apple, Sausage & Sage)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups chicken broth
– 1 lb breakfast sausage, browned
– 1 large apple, cored and diced (firm variety)
– 1 small onion, diced
– 1 tbsp fresh sage or 1 tsp dried sage
– 1/2 cup dried cranberries (optional)
– Salt and pepper

Instructions
1. Preheat oven to 375°F (190°C).
2. Combine rice, broth, browned sausage, apple, onion, sage, and cranberries in a baking dish.
3. Cover and bake 35–40 minutes until rice and apple are tender.
4. Adjust seasoning and serve warm.

24. Baked Risotto-Style Parmesan & Pea Rice

Ingredients
– 1 ½ cups arborio rice
– 4 cups chicken or vegetable broth, hot
– 1 cup frozen peas
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan plus extra for serving
– 2 tbsp butter
– Salt and pepper

Instructions
1. Preheat oven to 400°F (200°C).
2. In an ovenproof dish, combine arborio rice, hot broth, onion, garlic, butter, and a pinch of salt.
3. Cover tightly and bake 20–25 minutes, until liquid is almost absorbed and rice is tender.
4. Stir in peas and Parmesan, cover for a few minutes to let peas warm and cheese melt. Adjust seasoning and serve with extra Parmesan.

25. Lemon Dill Tuna & Rice Bake (Quick Pantry Meal)

Ingredients
– 1 ½ cups long-grain rice
– 3 cups vegetable or chicken broth
– 2 cans (5 oz) tuna in water, drained
– 1 cup frozen peas
– Zest and juice of 1 lemon
– 2 tbsp chopped fresh dill (or 1 tsp dried)
– 2 tbsp olive oil
– Salt and pepper

Instructions
1. Preheat oven to 375°F (190°C).
2. Mix rice, broth, lemon zest and juice, dill, olive oil, peas, and tuna in a baking dish.
3. Cover and bake 35–40 minutes until rice and peas are tender.
4. Fluff with a fork, adjust seasoning, and serve warm.

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Final tips for success

• If using brown rice instead of white, increase liquid by 1/2 cup and bake covered for 45–60 minutes; check for doneness.
• Frozen vegetables can be used straight from the freezer.
• For lower-sodium meals, use low-sodium broth and control added salt.
• Leftovers reheat well and often taste better after flavors meld—store in the fridge up to 3–4 days.

Conclusion

These 25 dump-and-bake rice recipes prove that delicious, nourishing dinners don’t need to be complicated. With a few pantry staples, a baking dish, and a sheet of foil, you can create diverse meals—from cozy comfort casseroles to bright Mediterranean and Asian-inspired bakes. Try one tonight, then experiment by swapping proteins, veggies, or spices to make the technique your own. Dump, bake, and savor the simplicity—mealtime has never been more doable.