Easy One Bowl Carrot Corn and Rice Bake
Discover the ultimate comfort food with this *Easy One Bowl Carrot Corn and Rice Bake*—a hearty, family-friendly dish that's as simple as it is satisfying. Perfect for busy weeknights, this recipe brings together fluffy rice, sweet corn kernels, and vibrant shredded carrots in a creamy, cheesy blend studded with fresh parsley and warm spices like garlic and onion powder. With just 15 minutes of prep and baked to golden, bubbly perfection, this casserole-style dish delivers a delightful crunch from optional breadcrumbs while remaining effortlessly wholesome. Ideal as a meatless main or a comforting side, this one-bowl wonder requires minimal cleanup and offers maximum flavor, making it an irresistible addition to your recipe rotation.
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 1 cup shredded carrots
- 1 cup frozen or canned corn kernels
- 1.5 cups shredded cheddar cheese
- 2 tablespoons chopped parsley
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon baking powder
- 0.25 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or similar-sized casserole dish.
In a large mixing bowl, combine the uncooked white rice, shredded carrots, corn kernels, and 1 cup of shredded cheddar cheese. Mix well.
In a separate medium bowl, whisk together the milk, eggs, melted butter, garlic powder, onion powder, salt, black pepper, and baking powder until fully blended.
Pour the milk and egg mixture into the large bowl with the rice and vegetables. Stir until everything is evenly combined.
Fold in the chopped parsley for added freshness.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
If desired, sprinkle breadcrumbs evenly over the cheese layer for extra crunch.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 15 minutes, or until the top is golden and bubbly, and the rice is fully cooked.
Remove from the oven and let it sit for about 5 minutes to set before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 31.8 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1721 mg | 132% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1689 mg | 36% | |
*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.
