One-Pan Roasted Tomato Rice Bake (Easy + Flavor-Packed!)

Name: One-Pan Roasted Tomato Rice Bake (Easy + Flavor-Packed!)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 pint(s) cherry tomatoes; 10 clove(s) garlic (peeled and left whole); 4 shallots (or 1 red onion, cut into 1-inch chunks); 1 small bunch(s) cilantro (chopped, stems and leaves separated); 3 sprig(s) fresh thyme ((or 1 teaspoon dried thyme)); 3 cinnamon sticks ((or ½ teaspoon ground cinnamon)); 2 tablespoon(s) olive oil ((or vegetable broth for oil-free)); 1 teaspoon(s) salt (divided); 1/2 teaspoon(s) black pepper (divided); 1 can(s) (14 oz / 398 ml) chickpeas (drained and rinsed (optional)); 1 ½ cup(s) basmati or long-grain white rice (rinsed); 2 ½ cup(s) boiling water

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One-Pan Roasted Tomato Rice Bake (Easy + Flavor-Packed!)

This cozy Mediterranean-inspired dish is packed with roasted cherry tomatoes, garlic, and warm spices and fluffy rice all baked together in one pan. No stovetop, no fancy ingredients, just bold flavor and an easy cleanup. Perfect for weeknight dinners, meal prep, potlucks, or holiday sides.

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Prep Time10

Cook Time50

Total Time1

Meal Type: Baking, Dinner, Main Course, Sides

Keyword: baked, casserole, one pot, rice, sheet pan, tomato

Special: Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: Chickpeas, Rice, Tomatoes

Showcase: Latest Recipes

Servings: 8 - 10

Ingredients

2 pint(s) cherry tomatoes
10 clove(s) garlic peeled and left whole
4 shallots or 1 red onion, cut into 1-inch chunks
1 small bunch(s) cilantro chopped, stems and leaves separated
3 sprig(s) fresh thyme (or 1 teaspoon dried thyme)
3 cinnamon sticks (or ½ teaspoon ground cinnamon)
2 tablespoon(s) olive oil (or vegetable broth for oil-free)
1 teaspoon(s) salt divided
1/2 teaspoon(s) black pepper divided
1 can(s) (14 oz / 398 ml) chickpeas drained and rinsed (optional)
1 ½ cup(s) basmati or long-grain white rice rinsed
2 ½ cup(s) boiling water

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Instructions

Preheat your oven to 425°F (220°C).
Roast the veggies: In a deep 8x12-inch (or similar size) baking dish, toss together the cherry tomatoes, garlic, chopped shallots/onion, cilantro stems, thyme, cinnamon, olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast uncovered for 15 minutes.
Add chickpeas: Remove from oven, stir in chickpeas (if using), and roast for another 10–15 minutes, until the tomatoes burst and everything is tender and lightly caramelized.
Add rice and water: Sprinkle the rinsed rice evenly over the roasted mixture, do not stir. Pour 2 ½ cups boiling water over the rice. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cover tightly with foil.
Bake again: Return to the oven and bake for 25 minutes. Remove and let rest, still covered, for 10 minutes.
Finish and serve: Uncover and gently fluff the rice. Stir in the chopped cilantro leaves. Taste and adjust seasoning if needed. Serve hot.

Notes

Storage: Keeps well in the fridge covered for up to 4 - 5 days.

Reheating Tips:

Microwave (best for single portions): Add a splash of water to loosen the rice, then cover and microwave on high for 1–2 minutes, or until heated through.
Oven (best for larger portions): Cover the dish with foil and bake at 350°F (175°C) for 15–20 minutes, adding a few tablespoons of water to prevent it from drying out.

Leftover Idea: Leftovers are also great cold. Enjoy them as-is, use as a base for salads or grain bowls, stuff into roasted peppers, or wrap in tortillas for a quick lunch.

Nutrition

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