Baked Rice with Green Chilies
Elevate your weeknight dinner with this vibrant and flavor-packed Baked Rice with Green Chilies! Featuring fragrant basmati rice, a medley of fresh vegetables like carrots and green peas, and the bold heat of finely chopped green chilies, this oven-baked dish is as comforting as it is exciting. Toasted rice absorbs a savory vegetable broth before being baked to tender perfection, with the optional addition of melty mozzarella cheese for a luscious finish. Garnished with fresh cilantro, this hearty and versatile casserole-style recipe pairs beautifully with grilled meats, roasted vegetables, or a simple side salad. Perfect for family meals or meal prep, this one-dish wonder is easy to make and delivers big on flavor with minimal cleanup.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium White onion, finely chopped
- 2 cloves Garlic, minced
- 3 Green chilies, finely chopped
- 1 cup Carrots, diced
- 1 cup Green peas
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Shredded mozzarella cheese (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with oil or cooking spray.
Rinse the basmati rice under cold water until the water runs clear. Set it aside to drain.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and chopped green chilies, cooking for 1 minute until fragrant.
Add the diced carrots and green peas to the skillet. Stir and cook for another 2-3 minutes.
Add the drained basmati rice to the skillet and toast for 1-2 minutes, stirring frequently, to coat the grains in the oil and vegetables.
Pour the vegetable broth into the skillet and add the salt and ground black pepper. Stir well and bring the mixture to a gentle simmer.
Carefully transfer the rice and vegetable mixture into the prepared baking dish. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, fluff the rice with a fork, and spread the shredded mozzarella cheese on top, if using.
Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly (if using) and the rice is fully cooked.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Serve hot and enjoy your flavorful Baked Rice with Green Chilies!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 25.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
