This One-Pan Roasted Tomato Rice Bake is a cozy, Mediterranean-inspired dish that’s bursting with roasted cherry tomatoes, garlic, and warm spices, all baked together with fluffy rice in one pan. No stovetop, no fancy ingredients, just bold flavor and easy cleanup. Perfect for weeknight dinners, meal prep, potlucks, or even as a festive holiday side.
This One-Pan Roasted Tomato Rice Bake recipe is absolutely packed with flavor, starting with a combination of cherry tomatoes, garlic (LOTS of it), and shallots, which are roasted in the oven. The tomatoes get jammy, the garlic mellows and sweetenes delightfully, and the shallots caramelize, while cilantro, thyme, and cinnamon sticks add Mediterranean-inspired flavor. This is a dinner that’s cozy and satisfying, not to mention incredibly easy.
I love it as an easy weeknight meal with chickpeas added for protein, or you can also serve it as a side dish to brighten any meal!
What Makes This One-Pan Roasted Tomato Rice Bake a Weeknight Win
A complete meal in one pan: That means you don’t have to juggle several different pots and pans, and cleanup is a breeze.
Rich and aromatic: The combination of caramelized vegetables, fresh herbs, and warm cinnamon makes this dish restaurant-level flavor with pantry staples. You’ve never had rice like this before!
Customizable: Keep it simple as a side or bulk it up with chickpeas for a hearty main.
Perfect for entertaining: It’s impressive enough for holidays but easy enough for Tuesday night.
Ingredients for Roasted Tomato Rice
Cherry tomatoes: Sweet cherry tomatoes are the star of this recipe! They burst to create a sauce for the rice to soak up.
Garlic and shallots: Roast up caramelized and sweet. Swap shallots with red onion if that’s what you’ve got.
Fresh herbs and spices: Cilantro, thyme, and cinnamon give the dish its signature Mediterranean twist.
Olive oil: Keeps everything juicy and flavorful. Use vegetable broth for an oil-free option.
Chickpeas: Optional but great for protein and texture, turns this into a full one-pan meal.
Basmati rice: The long grains stay separate and fluffy, perfect for baked rice.
Boiling water: Starting hot helps the rice cook evenly and stay tender.
What to Serve With This One-Pan Roasted Tomato Rice Bake
How to Store and Reheat
Refrigerator: Transfer leftover tomato rice bake to an airtight container and refrigerate for 4 to 5 days.
To reheat: Microwave individual portions with a splash of water for a minute or two, or until heated through. To warm larger portions, bake in a 350ºF oven in a baking dish covered with foil for 15 to 20 minutes; add a few tablespoons of water before reheating to keep the rice from drying out. You can also enjoy leftovers cold.
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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.
Servings: – 10
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Ingredients
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Instructions
Preheat your oven to 425°F (220°C).
Roast the veggies: In a deep 8×12-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
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
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