199 baked rice recipes

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.

Ground beef, rice, and broccoli baked in a creamy broccoli cheese sauce until bubbly and golden. A budget-friendly weeknight casserole that feeds 8 with minimal effort.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Peppermint cloud pie with rice, melted marshmallows, crushed candy canes, and whipped cream in a chocolate crust, drizzled with fudge sauce. A dreamy no-bake holiday dessert.

No-bake Halloween spider cookies with melted chocolate, crispy rice cereal, coconut, and chow mein noodle legs. A spooky-fun treat kids love to make and devour!

No-bake chocolate pizza with white and semi-sweet chocolate, peanuts, marshmallows, crisp rice cereal, coconut, and candied cherries. A fun party treat kids go wild for.

Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.

Tipton bars made with chocolate almond bark, Froot Loops, crisp rice cereal, and mini marshmallows. A no-bake candy bar treat that kids love, set and sliced in under an hour.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.