One-Pan Pesto Chickpea Rice Bake
An easy dump-and-bake pesto chickpea rice with veggies and melty mozzarella for a simple, flavor-packed one-pan dinner.
Servings 4 servings
Calories 500kcal
Ingredients
- 1 cup uncooked basmati rice rinsed
- 1 15-oz can chickpeas drained
- 1/2 cup red bell pepper chopped
- 1 cup zucchini chopped
- 1 cup asparagus cut into bite-sized pieces
- 6.5 oz homemade or store-bought pesto (just under 1 cup, or about 14 tbsp)
- 1 1/2 cups vegetable broth
- 1 tbsp Italian seasoning
- 1 cup mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 400° F.
- 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.
- Cover tightly with foil and bake for 25 minutes.
- Remove from the oven, stir, then return to the oven uncovered and bake for an additional 10 minutes.
- 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.
- Let rest for 10 minutes before serving.
Video
Nutrition
Calories: 500kcal | Carbohydrates: 57g | Protein: 23g | Fat: 22g | Sodium: 680mg | Fiber: 8g