This creamy and cheesy rice is made in the oven in just over 30 minutes. This is a rich and comforting side dish that's dappled with Cajun seasonings and filled with flavor!
We all know classic starchy side dishes like mashed potatoes and mac and cheese, but what about cheesy rice? I make simple white rice for dinner all the time, but sometimes dinner calls for something a little more decadent.
This cheesy rice is pure comfort. With Cajun seasoning, shredded cheddar, and simple ingredients, you'll wish you had this recipe years ago!
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Why this recipe works
- Quick & easy: Ready in just over 30 minutes with minimal active involvement, the cheesy rice comes together in one casserole dish using simple and budget-friendly ingredients.
- Instant flavor: It's not often that a grain is the highlight at mealtime, but this cheesy rice is easily the star of the show! It has creaminess and a touch of tang from sour cream, but it also has well-rounded flavor from diced shallot, garlic, and Cajun seasoning.
- Dump & bake: Just like my favorite dump & bake casseroles, all you have to do is add a few ingredients (like uncooked rice!) to a dish and let the oven work its magic.
Ingredients
- White rice: I tested this recipe with medium-grain and long-grain white rice and both work well. Short grain should also work, if that's what you have on hand.
- Sour cream: Just a touch of sour cream adds richness to the rice. I also tested cheesy rice with cream cheese and liked it (just not as much.)
- Cheddar cheese: Shredded sharp cheddar is my go-to, but mild or very sharp also work.
- Cajun seasoning: The first time I tested this recipe I found it lacking in personality, so I added Cajun seasoning and it was transformed. I use salt-free Cajun seasoning that I buy in bulk at my local farmers market. If using Cajun seasoning with salt, I recommend adjusting the added salt to taste.
- Shallot and garlic: I grate the shallot and garlic into a paste using the small holes on a box grater. This allows the shallot and garlic to better infuse into each bite of rice.
- Vegetable broth: I use Better than Bouillon vegetable base, but any variety of broth works here.
Step-by-step instructions
- Add all ingredients, except for the cheese and sour cream, to a lightly greased 8x8-inch baking dish. Stir well.
- Cover tightly with foil, a lid, or upside down sheet pan. Bake at 375F for 25 minutes.
- Remove from the oven and stir. The rice should be done. If it isn't, cover the dish again and bake an additional 5 minutes. If the rice looks dry, add an extra splash of water. Otherwise, stir in the sour cream and half of the cheese. Add the remaining cheese on top.
- Bake, uncovered, until the cheese is melted, about 5 minutes. Remove from the oven and serve. Enjoy!
Top tips
- Baking dish: I use an 8x8-inch baking dish for this recipe, but any similar size works. As in 8x11-inch, 9x9-inch, or a circular dish all work. I don't recommend using a 9x13-inch or larger dish unless doubling the recipe.
- Bring the vegetable broth (or water) to a boil before adding it to the baking dish. This is an easy way to cut back on cooking time. I use my electric kettle to boil water and then turn it into broth with vegetable bouillon, but boiling water in a saucepot also works.
- Rinse the rice before cooking. This helps preserve its texture by keeping it from becoming gummy while cooking.
- This recipe works with all kinds of cheese! For a more decadent approach, try gruyere or Parmesan in place of cheddar. Vermont white cheddar is also a great option.
- I've been eating this with steamed broccoli and salt & pepper tofu. Simple but so delicious.
FAQ
Can I use brown rice?
I have not tested this recipe with brown rice. Brown rice requires 50% more liquid than white rice and at least 50% more time. If you'd like to use brown rice, I recommend using 4 cups of vegetable broth and baking the rice for at least 35 minutes.
Can I make this vegan?
Sure! Just replace all of the dairy components with their non-dairy equivalents. The flavors will be slightly different, but the creamy, cheesy concept will be the same.
Storage tips
- Storage: Best within 3-4 days. Cheesy rice thickens up a lot as it refrigerates because it continues to absorb liquid as it cools, so note that although leftovers taste delicious they may be a little firmer.
- Reheating: Reheats well in the microwave in 1-2 minutes. Add a splash of vegetable broth if the rice appears dry.
More weeknight sides
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Baked Cheesy Rice
This cheesy rice is a dump & bake recipe, which means that the rice cooks entirely in the oven. This low-effort side dish is comforting and so easy to make.
Equipment
- 8x8-inch baking dish
- box grater
Ingredients
- 2 ⅔ cups water or vegetable broth see note #1
- 1 ½ cups long grain white rice see note #2
- 1 medium shallot
- 3 cloves garlic
- 2 tablespoons butter
- 2 teaspoons Cajun seasoning
- ½ teaspoon salt *adjust to taste if using salted Cajun seasoning
- ¼ teaspoon black pepper
- 3-4 tablespoons sour cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375F. Lightly grease an 8x8-inch baking dish that can handle boiling temperatures. Bring the water or vegetable broth to a boil in a kettle or on the stovetop.
- Meanwhile, rinse the rice well in a fine mesh sieve. Set aside. Use the small holes on a box grater to grate the shallot and garlic into a paste. If you don't have a box grater, just finely dice instead.
- Add the rice, grated shallot and garlic, butter, Cajun seasoning, salt, and pepper to the baking dish. Slowly pour in the broth. Stir well.
- Cover tightly with an oven-safe lid, foil, or an upside-down baking dish. Bake at 375F for 25 minutes.
- Remove from the oven and stir. The rice should be done. If it isn't, add an extra splash of water if the rice appears dry, cover the dish, and return to the oven to bake for an additional 5 minutes.
- Stir 3 tablespoons sour cream into the rice. Add more for a richer dish. Stir in half of the cheddar cheese. Add the remaining cheese on top.
- Return to the oven to bake, uncovered, until the cheese is melted. This should take just 5 minutes. Remove from the oven and enjoy!
Video
Notes
- Water or broth: Works with water or any variety of broth. I like to use Better than Bouillon vegetable base (I use 3 teaspoons) because I can boil the water separately in my electric kettle and then combine the base and water in the baking dish.
- Rice: Works with long-grain, medium-grain, or short-grain white rice. Should also work with an equal amount of quinoa. I have not tested with brown rice, but note that it typically requires 50% more liquid (4 cups total) and more time (start with 35 minutes, add more as needed.)
- Cheese: Feel free to use all kinds of cheese here. For a richer dish, try Parmesan or Gruyere in place of cheddar.
- Storage: Best within 3-4 days. Cheesy rice thickens up a lot as it refrigerates because it continues to absorb liquid as it cools, so note that although leftovers taste delicious they may be a little firmer.
- Reheating: Reheats well in the microwave in 1-2 minutes. Add a splash of vegetable broth if the rice appears dry.
Nutrition
Calories: 358kcalCarbohydrates: 47gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 429mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 806IUVitamin C: 1mgCalcium: 195mgIron: 1mg
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