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There are many nights when I fully intend to cook something elaborate… but then reality hits. My toddler is cranky, the kitchen’s a mess, my sanity is hanging on by a string, and I just need something warm, comforting, and low-effort on the table stat. This pesto chickpea rice bake was born out of one of those nights when I wanted a real meal, but didn’t have the energy to deal with a pile of dishes or sort through a long list of steps.

The first time I threw this together, it seemed too good to be true. Uncooked rice, a handful of veggies, a jar of pesto, and into the oven it went. But after the first few mouthfuls, I knew this was going straight into our regular dinner rotation.

If you’re craving something cozy, flavorful, and unbelievably easy, I’d highly recommend giving this one a shot. It’s a true dump-and-bake recipe, with minimal prep, less than 10 ingredients, and just one pan required.

Feel free to get creative and really make this recipe your own: swap in whatever vegetables you have sitting in the fridge, use your favorite pesto, and experiment with different types of cheese or beans. I’d love to hear how it turns out!

Why you’ll love this recipe

Easy, dump-and-bake recipe for busy weeknights
Cheesy, comforting, and flavorful
Packed with veggies and plant-based protein
Made in just one pan to keep cleanup quick
Great for meal prep and leftovers

What you’ll need

Basmati rice – Forms the foundation of the dish; other types of rice will work, but you may need to adjust the amount of liquid
Chickpeas – Provide plant-based protein and heartiness
Red bell peppers – Add sweetness and color
Zucchini – Delivers moisture and a tender texture
Asparagus – Offers freshness and a slight crunch
Pesto – Brings a bold, herby flavor; I used store-bought pesto to speed up prep time, but homemade also works
Vegetable broth – Cooks the rice and adds extra flavor
Mozzarella cheese – Melts on top for a creamy, cohesive finish

Recipe tips

Rinse the rice well before adding it to remove excess starch and prevent a gummy texture.

Stir everything thoroughly before baking to ensure the rice cooks evenly in the liquid.

Let the dish rest for 10 minutes before serving so the texture sets and flavors come together.

How to make this recipe

Combine the ingredients: Add the rice, chickpeas, red bell pepper, zucchini, asparagus, Italian seasoning, salt, and pepper to a 9×13-inch baking dish. Pour in the pesto and vegetable broth, then stir until everything is well combined.
Bake: Cover tightly with foil and bake for 25 minutes at 400° F. Remove from the oven, stir, then return to the oven uncovered and bake for an additional 10 minutes.
Top with cheese: Sprinkle the mozzarella cheese evenly over the top and bake for 5-10 more minutes, or until the cheese is melted and the rice is cooked through.
Slice and serve: Let rest for 10 minutes, then enjoy!

FAQ

Yes! Broccoli, green beans, mushrooms, or spinach would all work well in place of or in addition to the veggies listed.

No! One of the best parts of this pesto chickpea rice bake is the minimal prep. The rice cooks directly in the oven with the broth and pesto.

Keep it in an airtight container and store in the fridge for up to 4 days.

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5 from 2 votes