Baked Rice and Peas

This simple baked rice and peas recipe uses pantry and freezer staples to create a tender, fluffy side dish that pairs beautifully with shrimp or chicken. It’s an easy, hands-off preparation: mix the ingredients, cover the dish tightly, bake, and let the residual steam finish the rice. The result is a comforting, lightly seasoned rice with bright green peas—perfect for weeknights or as a make-ahead side for gatherings.

Baked Rice and Peas

Why bake rice in the oven? Oven-baked rice is forgiving: once everything is combined and sealed, the oven does the work evenly without constant stirring. This frees you to cook a protein—grilled shrimp, pan-seared chicken, or a quick air-fried breast—while the rice finishes in the oven. The method produces fluffy grains with a consistent texture and perfectly cooked peas.

Ingredients

1 cup uncooked long grain rice
14.5 oz (one can) chicken or vegetable broth
1 teaspoon butter
2 tablespoons grated Parmesan cheese
5 oz frozen peas (about half a standard package) or canned peas, drained

Prep & Cook Times

Prep: 5 minutes
Cook: 45 minutes
Total time: 50 minutes
Yield: 5 servings
Serving size: 3/4 cup

Instructions

Preheat the oven to 350°F (175°C).
In an oven-safe baking dish with a tight-fitting lid, combine the uncooked rice, broth, butter, Parmesan, and peas. Stir gently to distribute the peas and cheese evenly.
To ensure a tight seal and prevent steam from escaping, place a sheet of foil between the dish and the lid, or seal well with foil if your dish does not have a snug lid.
Bake, undisturbed, for 45 minutes. Avoid opening the oven or stirring during cooking so the steam can properly cook the rice.
Remove the dish from the oven and let it rest, covered, for 10 minutes. This resting period allows the remaining steam to finish cooking the rice.
Remove the lid or foil, fluff the rice gently with a fork, and serve warm.

Tips for Success

Use long grain white rice for this method. Brown rice requires different liquid ratios and a longer cooking time, so it is not recommended for this specific recipe.
If you don’t have broth, you can substitute water plus a small amount of bouillon or seasoning to taste.
Frozen peas can be added straight from the freezer; canned peas should be drained and rinsed before mixing in.
Do not lift the lid or remove the foil while baking. Keeping the steam inside the dish is essential for even cooking and the right texture.

Variations

Swap the peas for frozen mixed vegetables or frozen corn for a colorful variation.
Add a squeeze of lemon or a handful of chopped fresh herbs (parsley, chives, or dill) after baking for brightness.
Stir in a small amount of cream cheese or a pat of butter after baking for a richer finish.

This baked rice is versatile: serve it alongside grilled shrimp, roasted or pan-seared chicken, pork chops, or a vegetarian main. It also works well as a base for bowls—top with a protein and a drizzle of sauce for a full meal.

Storage and Reheating

Store leftover rice in an airtight container in the refrigerator for up to 3–4 days.
To reheat, sprinkle a little water over the rice, cover, and warm in the microwave or in a covered skillet over low heat until heated through. The added moisture helps restore tenderness.
For longer storage, you can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Notes

Makes about 3 3/4 cups of cooked rice and peas. This recipe is easy to scale; simply keep the rice-to-liquid ratio consistent and use an appropriately sized, oven-safe dish that can be sealed well.

Nutrition per serving (approximate): 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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