This oven-baked rice dish is your ticket to effortless, flavour-packed comfort food. This recipe for baked rice with tomatoes and garlic is adapted from Yotam Ottolenghi’s Simple Cookbook. It’s endlessly versatile and a great way to let seasonal veggies shine.
I’ll be honest, rice and I have had a rocky past. I’ve scorched it, undercooked it, drowned it… you name it. But then I discovered the magic of baking rice. No more guessing games or clingy, starchy messes. Just perfectly fluffy grains infused with the deep, savoury flavour of tomatoes, garlic, and whatever vegetables you have hanging about.
MOre Tasty Mains
- Carmelized Onion + Potato Pizza
- Spring Roll in a Bowl
- Crispy Oven Baked Spicy Chicken Wings With Homemade Ranch
- Easy Kimchi Fried Rice
- Baked Cheesy Tomato and Feta Pasta
You can switch it up with your favourite add-ins, or keep it simple and let the garlic and tomato combo do its thing. Whether you’re serving this as a hearty side or a vegetarian main, it’s low-effort, full-flavour, and perfect for lazy weeknights or slow Sundays.
DIshes You’ll Love
- Coconut Rice
- Easy Kimchee Fried Rice
- Chicken Wild Rice and Apple Pecan Salad
- Instant Pot Risotto
- Shrimp Corn and Basil Risotto
The oven does most of the heavy lifting here, gently coaxing the rice into soft, fluffy perfection. It’s a method that’s hard to mess up, even for the rice-challenged among us. Plus, it gives you time to focus on other parts of your meal, or just pour yourself a glass of wine.
I like making this dish year-round, but it really comes into its own in summer or early autumn, when tomatoes are at their juiciest. You can also dress it up with seasonal vegetables or herbs, see my favourite combos below!
Serve it warm as a main, or alongside roast chicken, grilled fish, or even a fried egg on top for a bit of a brunch moment. Once you try baked rice, you may never go back.
My Baked Rice with Tomatoes and Garlic is a no-fuss favourite you’ll find yourself making on repeat.
Baked Rice with Tomatoes and Garlic Ingredients
As always, I like to keep my ingredients simple and supermarket-friendly, nothing you’ll have to trek across town for. The beauty of this recipe is that it thrives on pantry staples and whatever veg you’ve got on hand.
- Rice: I usually go for basmati or jasmine, but long-grain white rice works too. Just steer clear of instant rice, it won’t hold up in the oven.
- Cherry Tomatoes: Sweet, juicy, and perfect for roasting. You can use chopped whole tomatoes if that’s what you have.
- Garlic: Use fresh garlic for best flavour, it mellows out and sweetens as it bakes.
- Olive Oil: Adds richness and helps everything roast up beautifully.
- Stock or Water: Veggie stock adds extra flavour, but water works in a pinch.
- Salt & Pepper: The basics. Don’t skimp!
Optional Veggie Add-Ins:
- Cherry Tomatoes + Basil or Marjoram
- Riced Broccoli or Cauliflower + Parmesan
- Zucchini + Green Onions or Chives
- Yellow Squash + Thyme Leaves
- Onions + Garlic Scapes + Chives
How to Make Baked Rice with Tomatoes and Garlic
- Preheat the oven to 350°F.
- Arrange the tomatoes, garlic, onion, cilantro stems and thyme in a large high-sided casserole dish, about 8×12 inches. Pour in the olive oil, add 1/2 tsp of salt and a good grind of black pepper, and place in the oven for 1 hour, until the vegetables are soft. Remove from the oven, sprinkle the rice evenly over the vegetables, without stirring them together, and set aside.
- Increase the oven temperature to 450°F. Sprinkle 1/2 tsp of salt and plenty of black pepper over the rice and then carefully pour the boiling water over the rice. Seal the dish tightly with foil and place in the oven for 25 minutes, until the rice is cooked. Remove from the oven and set aside for 10 minutes, still covered. Remove the foil, sprinkle with the cilantro leaves, stir these very gently into the rice, and serve.
Frequently Asked Questions
Yes, but brown rice takes longer to cook and will need more liquid. Try adding an extra 1/2 cup of stock and bake for 60–70 minutes. Keep an eye on it towards the end.
Long-grain white rice, jasmine, or basmati are all great options. Avoid quick-cooking or parboiled rice, as they tend to get mushy in the oven.
Definitely. You can bake it, let it cool, and reheat it later. Just add a splash of water or stock before reheating to bring it back to life.
A Few Baked Rice Variations
The flavour possibilities are endless. Here are some of my go-to combos:
- Mexican-Inspired: Add black beans, corn, cumin, and smoked paprika. Top with avocado and lime.
- Mediterranean: Use Kalamata olives, roasted red peppers, and crumbled feta.
- Spring Veg: Add peas, asparagus tips, and mint for a light, green version.
You can also stir in grated cheese at the end for something rich and melty, or leave it dairy-free and vibrant with herbs.
How Do You Like Your Rice?
This baked rice is a perfect base for all kinds of meals. Serve it as a side, a main, or even a leftover lunch. It’s great with roast meat, grilled fish, or tossed with chickpeas and a dollop of yoghurt. Or, add a fresh side salad and you’re sorted.
Let any leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to help loosen it up. Like most rice dishes, this one doesn’t freeze well, but if you’re lucky enough to have leftovers, it makes a cracking fried rice the next day.
Have you tried My Baked Rice with Tomatoes and Garlic?
Drop me a comment and let me know how you made it your own! I love hearing about the creative spins you put on my recipes. Let’s make rice exciting again!
Baked Rice with Tomatoes and Garlic
Ingredients
- 2 lb cherry tomatoes
- 1 whole garlic bulb peeled and roughly chopped into bite-size pieces
- Yellow onion diced (approximately 1 c)
- 1/3 – 1/2 c cilantro stems chopped plus 1/2 c leaves, roughly chopped, to serve
- 3 tbsp thyme leaves
- 8 tbsp olive oil
- Salt and black pepper
- 1-1/2 c basmati rice
- 2-1/2 c boiling water
Instructions
- Preheat the oven to 350°F.
- Arrange the tomatoes, garlic, onion, cilantro stems and thyme in a large high-sided casserole dish, about 8×12 inches. Pour in the olive oil, add 1/2 tsp of salt and a good grind of black pepper, and place in the oven for 1 hour, until the vegetables are soft. Remove from the oven, sprinkle the rice evenly over the vegetables, without stirring them together, and set aside.
- Increase the oven temperature to 450°F. Sprinkle 1/2 tsp of salt and plenty of black pepper over the rice and then carefully pour the boiling water over the rice. Seal the dish tightly with foil and place in the oven for 25 minutes, until the rice is cooked. Remove from the oven and set aside for 10 minutes, still covered. Remove the foil, sprinkle with the cilantro leaves, stir these very gently into the rice, and serve.
Notes
- Cherry Tomatoes and Italian Seasonings like Basil or Marjoram
- Riced Broccoli or Cauliflower with Parmesean Cheese
- Zucchini and Green Onions or Chives
- Yellow Squash and Thyme leaves
- Onions and Chives with Garlic Scapes
Nutrition
Baked rice is a fantastic way to infuse flavors directly into the dish without much effort. Check out all my recipes here.
