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Rice in baking dish with text overlay that reads roasted tomato rice bake.
5 from 11 votes

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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 - 10
Author: Sam Turnbull

Ingredients

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

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.
    Baking dish with shallots, cherry tomatoes, whole garlic cloves, herbs, and cinnamon sticks.
  • 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.
    Roasted tomatoes, shallots, garlic, cinnamon sticks, herbs, and chickpeas in pan.
  • 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.
    Rice added to pan of roasted shallots, tomatoes, garlic, and cinnamon sticks.
  • Bake again: Return to the oven and bake for 25 minutes. Remove and let rest, still covered, for 10 minutes.
    Pan of baked tomato rice with cinnamon sticks and herbs.
  • 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

Serving: 1serving (recipe makes 8 servings) | Calories: 255kcal | Carbohydrates: 47g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 165mg | Potassium: 466mg | Fiber: 5g | Sugar: 6g | Vitamin A: 628IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 3mg

Find it online:

https://itdoesnttastelikechicken.com/tomato-rice-bake/

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