Baked Rice with Chickpeas and Spinach

Baked Rice with Chickpeas and Spinach

Baked rice with chickpeas and spinach is an easy dish that comes together quickly for a weeknight meal. It’s made with caramelized shallots, which add tons of flavor, and chickpeas and spinach are added in at the end.

Spiced Rice Pilaf

This baked rice pilaf has tons of flavor because of the caramelized shallots and spice blend used to make it. The recipe uses only hot water to cook the rice, broth or stock aren’t even needed! Shallots have a sweeter and milder taste than onion, but if you don’t have shallots, use a half an onion as a substitution.

How to Make Baked Rice in the Oven

I love the texture of rice when it’s made in the oven. It has a chewier texture, is less clumpy, and cooks up perfectly almost every time. However, the key to this recipe is to be sure to wrap the pan tightly with foil to trap the steam so that the rice cooks properly. I use my electric kettle to heat the water before pouring it over the rice. I like making this dish in the winter months when it feels cozy to have a dish baking in the oven. There’s really nothing tricky about this recipe, and the possibilities for ingredients are endless.

baked rice

Using Up Leftover Turkey

This baked pilaf is a great way to use up any leftover turkey from Thanksgiving dinner. Just add shredded turkey with the chickpeas after the pan comes out of the oven, or replace the chickpeas entirely. If you don’t have a cast-iron skillet, be sure that the pan you do use can be placed in the oven (no plastic parts).

What to Serve with Rice Pilaf

This baked rice pilaf makes a deliciously light one-pan meal. It can also be served with a protein like salmon or chicken for a heartier meal.

baked rice

Baked Rice with Chickpeas and Spinach

Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: baked rice
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 as a side dish


  • 3 Tablespoons extra virgin olive oil
  • 3 medium shallots
  • 1 1/2 teaspoons "Tuesday Night" spice blend or 1 teaspoon paprika and 1/4 teaspoon ground cumin
  • 1 cup basmati rice (or other long grain rice)
  • 3/4 teaspoon fine sea salt
  • 1 15 oz. can chickpeas, drained
  • 1 1/2 cups baby spinach


  • Preheat oven to 425°F.
  • Peel shallots and slice.
  • Put the oil in an 8-inch cast iron skillet over medium heat. Add shallots. Cook, stirring occasionally, for about 15 minutes. Add 1/4 teaspoon salt. In the last 5 minutes or so of cooking, add Tuesday Night Blend. Meanwhile, separately boil 1 3/4 cups of water.
  • Spread the rice over the shallots in an even layer. Sprinkle 1/2 teaspoon more salt over rice, and pour 1 3/4 cups boiling water over rice. Cover tightly with aluminum foil and bake for 30 minutes, until liquid is absorbed and rice is tender.
  • Remove the dish from the oven, uncover, and sprinkle drained chickpeas and spinach over the top of the rice. Re-cover with aluminum foil and let sit on stove top for 5-10 minutes, until spinach is wilted. Fluff and serve.


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