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Baked Rice and Peas

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This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with shrimp or chicken.

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.
Baked Rice and Peas

Easy peas-y and only 5 ingredients! Why bake rice? There is something nice about being able to put something in the oven, setting the timer and forgetting about it. While the rice bakes you can throw some chicken or shrimp in the air fryer, skillet or grill.

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.

The ingredients in this oven baked rice are simple, rice and green peas with chicken stock or broth. You get fluffy, tender grains that have just the right texture once baked.

Variations and Notes

  • You can use canned peas or frozen peas, or even swap the peas for frozen mixed vegetables or corn if you wish.
  • I tested this with white rice, brown rice will not work here as the ratio and time will be off.
  • If you don’t have broth, you can use water and bouillon.

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.Covering pot with foil.Use foil on a pot to make rice to get a good seal.fluffing rice with a fork

More Easy 5-Ingredient Recipes

Baked Rice and Peas

4.91 from 10 votes
5
Cals:173
Protein:5.5
Carbs:34.5
Fat:1.5
This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.
Course: Side Dish
Cuisine: American
This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Yield: 5 servings
Serving Size: 3 /4 cup

Ingredients

  • 1 cup uncooked long grain rice
  • 14.5 oz can chicken or vegetable broth
  • 1 teaspoon butter
  • 2 tbsp Parmesan cheese
  • 5 oz (1/2 package) frozen peas, or canned

Instructions

  • Preheat oven to 350°F.
  • Combine all ingredients in a oven-safe baking dish with a lid.
  • Place a piece of tin foil between the lid and the dish to ensure no steam escapes.
  • Bake 45 minutes (do not open, do not peek, do not stir to rice).
  • When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice).
  • After 10 minutes, remove lid and fluff with a fork.

Last Step:

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Notes

Makes 3 3/4 cups

Nutrition

Serving: 3 /4 cup, Calories: 173 kcal, Carbohydrates: 34.5 g, Protein: 5.5 g, Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 7.5 mg, Sodium: 842 mg, Fiber: 2 g, Sugar: 1.7 g

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125 comments on “Baked Rice and Peas”

  1. Just made this for dinner. It’s delicious. I used Jasmine rice and I cooked it at 400 for 45 minutes along with my meatloaf. Came out perfect!

  2. I modified this to mimic a rice I love at a mediterranean restuarant. Substituted half the chicken broth with full fat cocunut milk (canned) and added slivered almonds on top when serving. It was so good!

  3. This is a terrific recipe. The results were perfect with little effort on my part. The best part was that I had enough leftovers for a soup and a frittata. I used brown rice so I added 1/2 a cup more stock. Stick with the 45-minute bake, 10-minute steaming, and no peeking.

  4. Avatar photo
    Susan Bland-Medicis

    This was great! I am sitting here trying to talk myself down from eating ALL the leftovers. Easy, delicious, and aroma therapy. Best rice I have ever made. May be the best I ever are. I used Jasmine rice.

  5. Avatar photo
    Susan Bland-Medicis

    This was great! I am sitting here trying to talk myself down from eating ALL the leftovers. Easy, delicious, and aroma therapy. Best rice I have ever made. May be the best I ever are.

  6. Use jasmine rice. Don’t add the peas (use frozen) until the very end., Just mix them in with the rice when you take it out of the oven. The peas will warm very quickly. Like 10-15 minutes.

  7. Mine did not turn out.  After 45 mins and sitting 10 mins post the rice was not cooked, hard and crunchy and there was still lots of liquid left.   I baked it in a Pyrex baking dish with the foil and the lid. 
    Any suggestions what I might do differently?

  8. I made this tonight using Jasmine rice. It did not work out. I followed the directions exactly. Can you only use long grain white rice?

  9. Favorite way to cook rice. It works very well. The only thing I do differently is add steamed peas after rice is done as I like peas barely cooked. I like people’s idea of using other veggies too.
    Thank you

  10. Could I do this in my instant pot with frozen veggies?? Would the time and everything be the same? I don’t believe I have an oven safe dish with a lid. Thanks!!

  11. Love this idea! Anything that you can just put in oven to cook unattended it great. Will make this tomorrow with fish tacos. Thanks for the recipe. 

  12. Please share these easy few ingredient dishes. Continue to use what ingredients are kept in the common kitchen. It is greatly appreciated in this time of need.
    Thank you

  13. Avatar photo
    Michele Riley

    Hi Gina! Do you have a Freestyle point value for this recipe? Such a nice side for your curry shrimp! Thank you for all of your amazing recipes!