Dump and Bake Rice: 13 Busy-Family Suppers Where the Rice Goes In Raw and Comes Out Fluffy

Dump and bake rice is the weeknight trick that feels almost too easy to work. Uncooked rice, broth, seasoning and raw meat go straight into one baking dish, the foil goes on, and the oven does the rest while you help with homework or wrap presents. When you lift the foil an hour later, the rice has soaked up every bit of flavor and turned fluffy and tender. These suppers are cheap, filling and perfect for the busiest weeks between Thanksgiving and New Year’s. This gallery covers cheesy chicken and broccoli, Mexican beef, teriyaki chicken, smoky sausage, oven biryani and more. Most use long-grain white rice, and the USA Rice recipe collection is full of ideas if you want to keep going. A tight seal on the foil is the secret to every one. Grab a 9×13 dish..

Cheesy Chicken and Broccoli Dump and Bake Rice

This is the classic that won over busy families: creamy, cheesy rice with tender chicken and bright broccoli, all from one dish. It could not get simpler. The tip: spread the uncooked rice in an even layer and press it under the liquid, so every grain cooks at the same rate and none stay crunchy on top. Add the broccoli and extra cheese in the last 10 minutes so they stay green and gooey. Want more no-chop meals? See dump and bake dinners. Dinner is ready..

You will need: 1 cup uncooked long-grain white rice, 1 can cream of chicken soup, 2 1/4 cups chicken broth, 1 1/2 lb boneless chicken breasts (cubed), 1 tsp garlic powder, 1 tsp onion powder, salt, pepper, 3 cups broccoli florets, 2 cups shredded cheddar

How to make it: 1. Heat oven to 375°F and grease a 9×13 dish. 2. Whisk soup, broth and seasonings in the dish, then stir in rice. 3. Top with chicken. 4. Cover tightly with foil and bake 50 minutes. 5. Add broccoli and cheese, bake uncovered 10 minutes until chicken reaches 165°F and rice is tender.

Mexican Beef and Rice Bake

Taco night meets dump and bake rice in this hearty casserole with seasoned beef, beans, tomatoes and a bubbly blanket of cheese. The tip: break the raw ground beef into small pieces as you scatter it over the rice, which helps it cook evenly and blend into every spoonful. Make sure the beef reaches 160°F before serving, then top with sour cream and cilantro at the table. Love taco flavors? See ground beef and rice dinners. Mild, or spicy?

You will need: 1 cup uncooked long-grain white rice, 1 can diced tomatoes with green chiles, 2 cups beef broth, 1 can black beans (drained), 2 tbsp taco seasoning, 1 lb raw ground beef, 1 1/2 cups shredded Mexican-style cheese, sour cream

How to make it: 1. Heat oven to 375°F. 2. Stir rice, tomatoes, broth, beans and seasoning in a 9×13 dish. 3. Crumble raw beef evenly on top. 4. Cover tightly and bake 55 minutes. 5. Stir, top with cheese and bake 5 minutes until bubbly and the beef reaches 160°F.

Baked Pork Chop Rice With Tomato Sauce

Baked pork chop rice is a much-loved cafe dish in Hong Kong, where a golden chop sits on rice, gets smothered in tangy tomato sauce and is baked under melted cheese. This dump and bake rice version lets the oven cook the rice too. The tip: choose boneless chops about 1/2 inch thick and pound them a little thinner, so they cook through in the same time as the rice. Love pork dinners? See easy pork chop recipes. Who wants the corner piece?

You will need: 1 1/4 cups uncooked long-grain white rice, 2 1/2 cups chicken broth, 1 can (15 oz) tomato sauce, 2 tbsp ketchup, 1 tbsp sugar, 1 small onion (diced), 4 thin boneless pork chops, 1 tbsp soy sauce, 1 tsp garlic powder, 1 1/2 cups shredded mozzarella

How to make it: 1. Heat oven to 375°F. 2. Stir rice, broth, half the tomato sauce and the onion in a 9×13 dish. 3. Rub chops with soy sauce and garlic powder and lay on top. 4. Mix remaining sauce, ketchup and sugar and spoon over the chops. 5. Cover tightly and bake 55 minutes, then add cheese and bake uncovered 10 minutes until the pork reaches 145°F.

Teriyaki Chicken Dump and Bake Rice

Sweet and savory teriyaki chicken is a family favorite, and this dump and bake rice version means no takeout run. Tender chicken, glossy sauce, broccoli and fluffy rice all come from one pan, finished with sesame seeds and green onions. The tip: mix the teriyaki sauce with the broth before pouring it over the rice, so the sugar spreads evenly and the bottom does not scorch. Love easy chicken dinners? See one-pot chicken and rice dinners. Add pineapple or keep it classic?

You will need: 1 cup uncooked long-grain white rice, 2 cups chicken broth, 1/2 cup teriyaki sauce plus extra for brushing, 1 tbsp brown sugar, 1 tsp grated ginger, 1 1/2 lb boneless chicken thighs (cut into strips), 2 cups broccoli florets, 1 red bell pepper (sliced), sesame seeds, green onions

How to make it: 1. Heat oven to 375°F. 2. Mix broth, teriyaki, sugar and ginger in a 9×13 dish and stir in rice. 3. Add chicken, broccoli and pepper on top. 4. Cover tightly and bake 55 minutes. 5. Brush chicken with extra sauce, bake uncovered 5 minutes, then top with seeds and onions once the chicken reaches 165°F.

Stuffed Pepper Dump and Bake Rice

Stuffed peppers are the original dump and bake rice dinner, because the raw rice cooks right inside the pepper as it bakes. Mix uncooked rice with ground beef, tomato and herbs, pack it into the peppers, pour sauce and broth around them and seal the dish. The tip: fill the peppers loosely, never packed tight, since the rice swells as it cooks and needs room. Love stuffed pepper flavor? See stuffed peppers recipes. Red, yellow or green?

You will need: 6 bell peppers (tops cut off and seeded), 1/2 cup uncooked long-grain white rice, 1 lb raw ground beef, 1 small onion (finely diced), 1 tsp Italian seasoning, 1 tsp salt, 1 can (15 oz) tomato sauce, 1 cup beef broth, 1 1/2 cups shredded mozzarella

How to make it: 1. Heat oven to 375°F. 2. Mix rice, beef, onion, seasoning, salt and half the tomato sauce. 3. Fill peppers loosely and stand them in a deep baking dish. 4. Pour broth and remaining sauce around them, cover tightly and bake 1 hour 10 minutes. 5. Top with cheese and bake uncovered 10 minutes until the filling reaches 160°F.

Oven Arroz con Pollo

Arroz con pollo, chicken with rice, is a beloved comfort dish across Latin America and Spain, colorful with peppers, peas, carrots and golden rice. This oven version is mostly hands-off. The tip: sprinkle a pinch of turmeric into the broth for that sunny yellow color, then rub the chicken with cumin, paprika and garlic before scattering it over the rice. Add the peas in the last 10 minutes so they stay sweet and bright. Love juicy chicken? See chicken thigh dinners. Olives on top?

You will need: 1 1/4 cups uncooked long-grain white rice, 2 1/2 cups chicken broth, 1 can diced tomatoes, 1/2 tsp turmeric, 1 bell pepper (diced), 1 carrot (diced), 1 small onion (diced), 1 1/2 lb boneless chicken thighs (cut in chunks), 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 cup frozen peas

How to make it: 1. Heat oven to 375°F. 2. Stir rice, broth, tomatoes, turmeric, pepper, carrot and onion in a 9×13 dish. 3. Toss chicken with the spices and scatter on top. 4. Cover tightly and bake 50 minutes. 5. Add peas, bake covered 10 minutes until the chicken reaches 165°F, then fluff.

Smoked Sausage and Tomato Dump and Bake Rice

Smoked sausage is already cooked, so it is perfect for a fast, flavorful supper with a little Southern spirit. Tomatoes, peppers and onion turn the rice a rich red, and the smoky flavor seeps into every grain as it bakes. The tip: slice the sausage into coins and give it 10 minutes alone in the hot oven before adding the liquid and rice, if you have time, so the edges brown and the flavor deepens. Love sausage dinners? See sausage dinners. Mild or spicy sausage?

You will need: 1 cup uncooked long-grain white rice, 2 1/4 cups chicken broth, 1 can diced tomatoes, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 14 oz smoked sausage (sliced), 1 bell pepper (diced), 1 onion (diced), 2 celery stalks (diced)

How to make it: 1. Heat oven to 375°F. 2. Stir rice, broth, tomatoes, seasonings and vegetables in a 9×13 dish. 3. Scatter sausage on top. 4. Cover tightly and bake 50 to 55 minutes. 5. Rest 5 minutes, fluff and add hot sauce to taste.

Creamy Mushroom and Wild Rice Bake

Earthy mushrooms and nutty wild rice make this a cozy, stick-to-your-ribs side or meatless main for cold nights. It tastes like a slow-simmered stuffing but bakes in one dish with almost no effort. The tip: use a wild rice blend rather than pure wild rice, and give it the longer bake under very tight foil, because the dark grains need extra time and steam to split open and turn tender. Love creamy bakes? See cream of mushroom casseroles. Add chicken or keep it veggie?

You will need: 1 1/4 cups uncooked wild rice blend, 1 can cream of mushroom soup, 2 3/4 cups vegetable or chicken broth, 1 packet dry onion soup mix, 12 oz mixed mushrooms (sliced), 1 zucchini (diced), 1 tsp dried thyme, 1/2 cup sour cream (optional)

How to make it: 1. Heat oven to 350°F. 2. Whisk soup, broth and onion mix in a 9×13 dish and stir in rice. 3. Add mushrooms, zucchini and thyme on top. 4. Cover tightly and bake 1 hour 15 minutes until the rice is tender. 5. Stir in sour cream and serve.

Old-Fashioned Chicken and Rice Casserole

This is the chicken and rice casserole that showed up at church suppers and family tables for generations: tender chicken, rice, peppers and zucchini baked together and served with simple green beans. It is the gentle, no-fuss dump and bake rice dinner everyone loves. The tip: bake it in a heavy lidded pot instead of a foil-covered pan if you have one, because the tight lid traps steam and gives the softest, fluffiest rice. Love potluck classics? See church supper casseroles. Seconds, anyone?

You will need: 1 1/4 cups uncooked long-grain white rice, 2 3/4 cups chicken broth, 1 can diced tomatoes, 1 red bell pepper (diced), 1 small zucchini (diced), 1 small onion (diced), 1 1/2 lb boneless chicken breasts (cubed), 1 tsp poultry seasoning, 1/2 tsp garlic powder, salt, pepper

How to make it: 1. Heat oven to 375°F. 2. Stir rice, broth, tomatoes and vegetables in a large lidded pot or 9×13 dish. 3. Season chicken and scatter on top. 4. Cover tightly and bake 55 minutes. 5. Rest 10 minutes with the lid on, then fluff, check the chicken reaches 165°F and serve with green beans.

Paprika Chicken, Broccoli and Brown Rice Bake

Brown rice makes this dump and bake rice heartier and nuttier, and smoky paprika chicken with broccoli turns it into a balanced, high-protein plate. The tip: brown rice needs more liquid and more time than white, so use 2 1/2 cups of broth per cup and bake a full 70 minutes before you even peek. Toss the broccoli on top for the last 15 minutes so it stays bright green. Want more protein-packed bakes? See high protein dump and bake. Extra paprika?

You will need: 1 cup uncooked long-grain brown rice, 2 1/2 cups chicken broth, 1 tsp onion powder, 1/2 tsp salt, 1 1/2 lb boneless chicken breasts (cubed), 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 3 cups broccoli florets

How to make it: 1. Heat oven to 375°F. 2. Stir rice, broth, onion powder and salt in a 9×13 dish. 3. Toss chicken with oil, paprika and garlic and lay on top. 4. Cover tightly and bake 70 minutes. 5. Add broccoli, cover and bake 15 minutes until the rice is tender and the chicken reaches 165°F.

Oven Jollof Rice

Jollof rice is a celebration dish across West Africa, a smoky, tomato-and-pepper rice served at parties and holidays, and it is famously good baked in the oven. The tomato base soaks into raw rice under foil and comes out tender, red and full of flavor. The tip: blend the tomatoes, peppers and onion until smooth and cook the mixture until slightly thick before pouring it over the rice, so the rice does not turn soggy. Love weeknight bakes? See weeknight casseroles. Party rice tonight?

You will need: 2 cups uncooked long-grain parboiled rice, 1 can (14 oz) plum tomatoes, 2 red bell peppers, 1 onion, 1 scotch bonnet pepper (optional), 3 tbsp tomato paste, 1/3 cup oil, 3 cups chicken broth, 1 tsp curry powder, 1 tsp dried thyme, 2 bay leaves, salt

How to make it: 1. Heat oven to 350°F. 2. Blend tomatoes, peppers and onion, then cook with oil and tomato paste 10 minutes until slightly thick. 3. Stir in broth, spices and salt and pour over rice in a 9×13 dish. 4. Add bay leaves, cover tightly and bake 50 minutes. 5. Stir once, bake 10 more minutes and serve with grilled chicken or beef.

Curry Chicken Dump and Bake Rice

Mild curry powder and coconut milk turn simple dump and bake rice into a fragrant, golden dinner. It is an easy way to bring new flavors to the table without any extra work, and the curry gives the rice a cheerful yellow color. The tip: shake the can of coconut milk well and use it for part of the liquid, which makes the rice creamy and rich instead of dry. Craving more curry nights? See Japanese curry. Mild or spicy curry?

You will need: 1 cup uncooked long-grain white rice, 1 can coconut milk, 1 1/4 cups chicken broth, 2 tbsp mild curry powder, 1 tsp garlic powder, 1/2 tsp salt, 1 1/2 lb boneless chicken thighs (cubed), 1 cup frozen peas, 2 cups baby spinach

How to make it: 1. Heat oven to 375°F. 2. Whisk coconut milk, broth and spices in a 9×13 dish and stir in rice. 3. Add chicken on top. 4. Cover tightly and bake 50 to 55 minutes. 5. Stir in peas and spinach and bake 5 minutes until chicken reaches 165°F.

Oven Chicken Biryani

Biryani is the grand finale of dump and bake rice, a fragrant layered dish where spiced chicken and rice steam together under a tight seal. Many families cook it the dum way, sealed and slow, and the oven does that job beautifully. The tip: marinate the chicken in yogurt and spices for at least an hour, then use basmati rice and soak it 20 minutes before layering, so the long grains stay separate and fluffy. Love fragrant rice? See biryani recipes. Who gets the drumstick?

You will need: 1 1/2 cups basmati rice (soaked 20 minutes), 2 lb bone-in chicken pieces, 1 cup plain yogurt, 2 tbsp biryani or garam masala spice, 1 tsp turmeric, 1 tbsp ginger-garlic paste, 1 1/2 tsp salt, 2 1/4 cups hot chicken broth, 1 cup crispy fried onions, 1/4 cup cashews, 2 tbsp butter, mint and cilantro

How to make it: 1. Marinate chicken in yogurt, spices, ginger-garlic and salt for 1 hour. 2. Heat oven to 375°F and spread chicken in a deep baking dish. 3. Layer drained rice over the chicken, pour hot broth over and dot with butter. 4. Cover tightly with foil and a lid and bake 1 hour. 5. Rest 10 minutes, then top with fried onions, cashews and herbs once the chicken reaches 165°F.