Pesto Rice Bake
Ingredients
The base
-
1
cup
medium grain rice
-
6
ounces
pesto
-
15
ounces
canned chickpeas
-
8
ounces
cremini mushrooms
The seasonings
-
1
teaspoon
dry parsley
-
1
teaspoon
lemon pepper seasoning
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
The liquids and toppings
-
1¾
cups
vegetable broth
-
3
ounces
neufchatel cream cheese
-
1
cup
shredded mozzarella
Instructions
- Rinse the rice under cool running water and preheat the oven to 375°F.
- In an 8x8-inch baking dish, combine the rinsed rice, pesto, drained chickpeas, chopped mushrooms, and seasonings.
- Pour in the vegetable broth and stir to combine, then cover the dish tightly.
- Bake for 25 to 30 minutes, then stir the mixture and check if the rice is mostly cooked.
- If necessary, return to the oven for an additional 5 minutes, then stir in the cream cheese and top with shredded cheese.
- Bake uncovered for another 10 minutes until the cheese is bubbling and the rice is fully cooked.
- Let the dish rest for 5 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
430
Total fat
21g
Total carbohydrates
45g
Total protein
15g
Sodium
894mg
Cholesterol
30mg
You might also like