Quick and Easy One Bowl Cheesy Onion Rice Bake
Indulge in the comforting flavors of this Quick and Easy One Bowl Cheesy Onion Rice Bake, a deliciously simple recipe that transforms pantry staples into a crowd-pleasing side dish or light main course! Featuring fluffy rice baked with melty cheddar cheese, creamy sour cream, and savory chopped onions, this dish delivers on flavor with minimal effort. Everything comes together in just one bowl, making prep and cleanup a breeze. A golden optional panko breadcrumb topping adds irresistible crunch, while garlic powder, butter, and a touch of seasoning round out this hearty bake. Perfect for busy weeknights or casual gatherings, this recipe bakes to perfection in under 30 minutes and pairs beautifully with roasted vegetables, grilled chicken, or a simple green salad.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Uncooked white rice
- 1.5 cups Water
- 1 large Yellow onion, finely chopped
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Panko bread crumbs (optional, for topping)
- 1 tablespoon Olive oil (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with non-stick spray or butter.
In a large mixing bowl, combine the uncooked white rice, water, chopped yellow onion, shredded cheddar cheese, sour cream, melted butter, garlic powder, salt, and ground black pepper. Stir until well combined.
Pour the rice mixture into the prepared baking dish and spread it out evenly.
If you’re using the optional topping, mix the panko bread crumbs with olive oil in a small bowl. Sprinkle the topping evenly over the rice mixture for extra crunch.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the aluminum foil and bake for an additional 5 to 7 minutes, or until the top is golden and the rice is fully cooked. If using the breadcrumb topping, it should be lightly crisped.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm, garnished with chopped parsley or additional cheese if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 137 mg | 3% | |
*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.
