Veggie Rice Bake Recipe
If you’re searching for a hearty, colorful meal that brings a bright mix of veggies and comforting rice into one dish, the Veggie Rice Bake is a true weeknight hero. This casserole is packed with vibrant flavors thanks to the medley of zucchini, tomatoes, kale, and just a hint of heat from Calabrian chilis, all cozied together with creamy feta and protein-rich beans. Baking everything together makes cleanup a breeze, so you can enjoy every bite without any fuss. Whether you’re feeding a family or meal prepping lunches, this Veggie Rice Bake is about to earn a top spot in your recipe rotation!

Ingredients You’ll Need
The beauty of the Veggie Rice Bake is how it transforms simple, wholesome ingredients into a dish bursting with flavor and texture. Each component is essential, adding its own unique flair—so don’t skip a thing!
- Long grain white rice: Rinsing helps remove excess starch, ensuring perfectly fluffy rice that soaks up every last drop of savory broth.
- Great northern beans: These creamy, mild beans add a protein punch and a silky bite that balances all the veggies.
- Zucchini: Light and tender, zucchini bakes beautifully and absorbs the surrounding flavors like a sponge.
- Garlic: Freshly grated or minced garlic infuses the bake with classic savory warmth.
- Ginger: Adds a zesty kick and pairs wonderfully with the slight heat from the chilis.
- Grape tomatoes: Their natural sweetness and juiciness brighten every forkful, especially after roasting.
- Calabrian chilis: These pack subtle heat and a hint of smokiness; adjust the amount for your spice comfort level.
- Shallot: Sweeter and milder than onion, shallot melts beautifully into the dish for a gentle aromatic backdrop.
- Vegetable broth: Infuses the rice and veggies with rich, comforting flavor as everything bakes together.
- Kosher salt: Enhances every ingredient and rounds out the taste.
- Black pepper: Adds a gentle warmth that ties all the flavors together.
- Shredded kale: Brings color, a slight chew, and tons of nutrition; it gently wilts as the bake cooks.
- Cooking oil: Just a drizzle helps the kale crisp up and keeps everything moist but not soggy.
- Crumbled feta: Salty, creamy, and irresistible as the finishing touch—don’t be shy with it!
- Lemon: The zest and fresh wedge offer a pop of brightness that ties all the flavors together right before serving.
How to Make Veggie Rice Bake
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375F. Grab a 9×13-inch baking dish—don’t use anything too small, because you want plenty of room for all these gorgeous layers. If your dish is ceramic or glass, it holds the heat beautifully, giving you deliciously even results!
Step 2: Layer in the Good Stuff
To the baking dish, add your rinsed rice, great northern beans, zucchini, garlic, ginger, grape tomatoes, chopped Calabrian chilis, and diced shallot. Pour in the vegetable broth, sprinkle with salt and black pepper, and then give everything a gentle stir right in the dish. This mixture will become the cozy, flavor-packed base of your Veggie Rice Bake.
Step 3: Add the Kale Blanket
Now, it’s time for the kale. Spread the shredded kale evenly over the rice mixture—no need to stir! Just let it rest on top, which helps it steam and gently wilt as the bake cooks. Drizzle the top with a little olive oil (or your favorite neutral cooking oil) to encourage just the right texture.
Step 4: Bake Until Just Right
Cover the baking dish tightly with a lid, foil, or even an upside-down baking sheet. This traps in steam, ensuring perfectly tender rice and vegetables. Bake for 25 to 30 minutes, until the rice has absorbed all the broth and is cooked through. Your kitchen will start to smell amazing!
Step 5: Stir, Top, and Finish
Carefully remove the covering (watch out for steam!), and stir everything together so those lovely roasted veggies and kale blend into the rice. Sprinkle over the crumbled feta, spreading it out as evenly as possible. Return to the oven uncovered for another 5 minutes—just enough time for the feta to melt in all the right ways.
Step 6: Zest, Squeeze, and Serve
Once out of the oven, finish your Veggie Rice Bake with freshly grated lemon zest for an irresistible citrusy aroma. Serve each portion with a wedge of lemon for squeezing at the table—that final touch of brightness is pure magic!
How to Serve Veggie Rice Bake

Garnishes
Keep your Veggie Rice Bake vibrant by scattering fresh herbs like chopped parsley, basil, or dill over the top before serving. A sprinkle of extra feta or even toasted pine nuts adds more depth and crunch, and don’t forget those lemon wedges for a fresh, tangy lift.
Side Dishes
This dish is filling enough to be a meal on its own, but it pairs beautifully with a crisp side salad tossed in a tangy vinaigrette. Try a bowl of tomato soup or a platter of roasted root vegetables if you want to go all out for a comforting vegetarian feast.
Creative Ways to Present
Serve individual portions of the Veggie Rice Bake in colorful bowls or ramekins for a dinner-party-worthy touch, or spoon it into bell pepper halves before baking for a playful spin. For a potluck, take it straight from the oven to the table in the same beautiful baking dish.
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Rice Bake stores like a dream. Let the casserole cool completely, then transfer to airtight containers. It will keep happily in the fridge for up to four days—making busy lunches or speedy dinners a breeze.
Freezing
To freeze, divide the cooled Veggie Rice Bake into portions and pack in freezer-safe containers or zip-top bags. It can be frozen for up to three months. Thaw overnight in the fridge or gently reheat straight from frozen as needed.
Reheating
Reheat individual portions in the microwave until hot, or warm larger amounts in a covered baking dish in a 350F oven until heated through. Add a splash of broth or water if it looks a little dry, and refresh with a sprinkle of feta and lemon juice before serving.
FAQs
Can I use brown rice instead of white?
Absolutely! Just keep in mind that brown rice takes longer to cook and may need a bit more broth to ensure everything stays moist and tender. You’ll want to adjust your baking time accordingly—add about 15-20 minutes and check for doneness.
What can I substitute for kale if I don’t have any?
No kale? No problem. Try baby spinach, Swiss chard, or even collard greens. Just be aware that spinach cooks down faster, so you may want to add it partway through baking instead of at the beginning.
Is there a vegan option for the feta?
For a fully vegan Veggie Rice Bake, use your favorite plant-based feta alternative or even a sprinkle of nutritional yeast for that cheesy, savory finish. The rest of the recipe is completely plant-based!
Can I make the Veggie Rice Bake ahead of time for a party?
Yes! You can assemble everything up to the point of the first bake, cover, and refrigerate overnight. On the day of your gathering, bring it to room temperature, bake as directed, then top with feta and finish as described.
How spicy does it get with the Calabrian chilis?
The heat is noticeable but not overwhelming—more of a warm background tingle than a fiery punch. If you’re sensitive to spice or serving kids, simply scale back to your taste, or omit them entirely.
Final Thoughts
If you’re ready to add a nutritious, flavor-packed casserole to your dinner lineup, give the Veggie Rice Bake a try! It’s warm, satisfying, endlessly customizable, and guaranteed to bring a burst of color and happiness to your table. Share it with friends or savor it for yourself—you’ll want to make it again and again.
Print
Veggie Rice Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Veggie Rice Bake is a flavorful and nutritious one-dish meal that combines rice, beans, veggies, and feta cheese baked to perfection. It’s a satisfying vegetarian dish that’s easy to make and perfect for a wholesome family dinner.
Ingredients
Rice Mixture:
- 1 1/2 cups long grain white rice (rinsed well)
- 15 ounce can great northern beans (drained and rinsed)
- 1 medium zucchini (sliced into quarters)
- 3 cloves garlic (grated or minced)
- 1 inch ginger (grated or minced)
- 1 pint grape tomatoes (sliced in half)
- 1–2 tablespoons chopped Calabrian chilis
- 1 medium shallot (diced)
- 2 1/4 cup vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Toppings:
- 4 cups shredded kale
- cooking oil (to taste)
- 1 cup crumbled feta
- 1 medium lemon
Instructions
- Preheat the oven: Preheat the oven to 375F.
- Prepare the Rice Mixture: In a 9×13-inch baking dish, combine rice, beans, zucchini, garlic, ginger, tomatoes, chilis, shallot, vegetable broth, salt, and pepper.
- Add Kale: Top the rice mixture with shredded kale and drizzle with oil. Do not stir.
- Bake: Cover the dish and bake at 375F for 25-30 minutes until the rice is cooked.
- Add Feta: Stir everything, top with feta, and bake uncovered for an additional 5 minutes until the feta is melted.
- Finish and Serve: Garnish with lemon zest, serve with lemon wedges, and enjoy!
Notes
- You can adjust the spice level by increasing or decreasing the amount of Calabrian chilis.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Veggie Rice Bake, vegetarian, one-dish meal, rice casserole, healthy dinner