One-Pan Pesto Chickpea Rice Bake
Let your oven handle dinner with this vegetarian dump-and-bake casserole. Everything comes together in one pan, with no precooking required — just a little chopping before the oven takes over!
Servings 4 servings
Calories 500kcal
Ingredients
- 1 cup uncooked basmati rice rinsed
- 1 15-ounce can chickpeas drained
- ½ cup red bell pepper chopped
- 1 cup zucchini chopped
- 1 cup asparagus cut into bite-sized pieces
- 6½ ounces homemade or store-bought pesto (just under 1 cup, or about 14 tbsp)
- 1½ cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
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