Go Back

Kitchen Sink Rice Bake

A comforting and versatile dish that combines creamy textures, a blend of vegetables, and your choice of protein for a delightful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 cup mixed vegetables (frozen or fresh)
  • 1 cup cooked protein (chicken, tofu, or beans)
  • 1 can (10.5 oz) cream of mushroom soup Can be substituted with cream of chicken soup or homemade béchamel sauce.
  • 1 cup shredded cheese (cheddar or mozzarella) For topping.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Ensure to adjust the seasoning for optimal flavor.
  • 1/2 cup breadcrumbs Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, mixed vegetables, and cooked protein.
  3. Stir in the cream of mushroom soup, garlic powder, onion powder, salt, and pepper until everything is evenly combined.
  4. Grease a baking dish and transfer the mixture into it.
  5. Sprinkle breadcrumbs and shredded cheese on top for added texture and flavor.
Baking
  1. Place in the oven and bake for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
  2. Let it cool slightly before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to three months. When ready to eat, thaw overnight in the fridge and reheat.