One Pan Chickpea Broccoli Rice Casserole
This One Pan Chickpea Broccoli Rice Casserole is the ultimate vegetarian comfort food! It’s packed with hearty brown rice, tender broccoli and chickpeas and is smothered in melted cheese. It’s a comforting dish that comes together in one pot with minimal effort, so it’s perfect for busy weeknights!
Craving comfort food? This One Pan Chickpea Broccoli Rice Casserole is hearty, comforting and topped with plenty of melted cheese.
It’s a one pot dinner that’s family friendly and affordable, so it’s a huge win.
This recipe was adapted by my Mexican rice casserole, which includes chicken breast and plenty of spicy flavor.
While this recipe is vegetarian, the chickpeas add protein and make it extra satisfying. It’s every bit as hearty as the traditional casserole made with chicken.
It is incredibly easy to prepare and calls for a minimal amount of ingredients, most of which you’ll already have on hand.
It’s a great vegetarian dinner option for busy weeknights or holidays, or serve it as a side dish with your favorite protein.
Why you’ll love this recipe
- This cheesy broccoli rice casserole is ready in about 30 minutes and uses just 10 basic ingredients.
- It’s rich and creamy like the classic casserole, but it’s kept vegetarian by using chickpeas instead of chicken.
- The recipe is completely customizable to suit your tastes, and it’s beyond easy to prepare!
Recipe ingredients
This is a simple vegetarian dinner recipe that can be adjusted to use up whatever ingredients you have in your pantry.
- Aromatics. Onion and garlic add much needed flavor to the dish.
- Rice. Be sure to use quick cooking brown rice, not instant brown rice. White rice may be substituted if you prefer.
- Milk. Use whole milk for a rich, creamy casserole, or sub with your favorite milk.
- Vegetable broth. Adds depth of flavor.
- Broccoli. Either purchase a head of broccoli and chop it into florets, or purchase a bag of pre-washed broccoli florets for ease.
- Chickpeas. Drain and rinse the chickpeas well before using.
- Cheese. You can use any grated cheese you like. I used a sharp cheddar cheese, but Swiss, Monterrey Jack, or your favorite cheese will work.
- Optional flavorings: Add a tablespoon of dijon mustard or Worcestershire sauce for umami flavor. A tablespoon of chopped fresh herbs or a teaspoon or two of dried herbs or your favorite spices add flavor as well.
See the recipe card below for the full list of ingredients and quantities.
How to make vegetarian rice casserole
This is a fast and easy stove top recipe that comes together with minimal prep in just one pan!
Pro tip: Be sure to use quick cooking brown rice, not instant brown rice. White rice may be substituted if you prefer.
See the recipe card below for full instructions.
- Add the onion and garlic to an oiled skillet. Sauté until softened.
- Stir in the rice and toast for 1 minute before adding the milk, broth, and salt.
- Cover and cook until the rice is almost done. (You want there to be 5 to 8 minutes left.)
- Add the broccoli and chickpeas, then continue cooking until the rice is tender and the broccoli has softened to your liking.
- Remove the pan from the heat and stir in half the grated cheese. Top with the remaining cheese and let melt before serving.
Recipe FAQs
I used quick cooking brown rice, which is NOT the same as instant or minute brown rice.
Of course! If using white rice instead of quick cooking brown rice, add 1/2 cup more liquid than the cooking instructions on the package calls for. This provides enough moisture to also cook the broccoli and chickpeas.
Yes, you can use any pre-cooked bean or legume in this stove top broccoli, cheese, and rice casserole.
Try adding canned or pre-cooked lentils, white beans, or another favorite legume.
Serving suggestions
You can add any additional herbs and spices you’d like to this casserole to put your own spin on it.
- Stick to the traditional flavors of this dish by sprinkling in some onion powder and paprika.
- Add an Italian flair by incorporating Italian seasoning and grated Parmesan.
- Serve the casserole with one-hour focaccia bread for dipping.
- Pair it with a side salad like this spring mix salad or butter lettuce salad.
Recipe notes
- Pro tip: Be sure to use quick cooking brown rice, not instant brown rice. White rice may be substituted if you prefer.
- If you like your broccoli crisp tender, cook for just 3-5 minutes. If you like it softer, cook for about 8 minutes.
- Make this recipe your own by using a different type of cheese such as parmesan, fresh or dried herbs or your favorite spices such as cayenne pepper, smoked paprika, etc.
More one pot vegetarian dinner recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Pan Chickpea Broccoli Rice Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 cup quick cooking brown rice* do not use Instant rice as it is not the same as quick cooking rice. See note 1.
- 2 cups milk
- 1 cup vegetable broth
- 1/2 teaspoon salt or to taste
- 2.5 cups broccoli florets cut into bite-sized pieces
- 2 cups chickpeas rinsed and drained
- 1 cup grated cheddar cheese sub with your favorite cheese
Instructions
- Heat the olive oil in a large skillet or saute pan over medium heat. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.1 tablespoon extra virgin olive oil, 1 small onion, 3 cloves garlic
- Add the uncooked rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.1 cup quick cooking brown rice*, 2 cups milk, 1 cup vegetable broth, 1/2 teaspoon salt
- Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.2.5 cups broccoli florets, 2 cups chickpeas
- When the rice is done, remove from heat and stir in half of the cheese and add more salt if necessary. Top the casserole with the remaining cheese and let stand until melted. Serve and enjoy!1 cup grated cheddar cheese
Notes
- Pro tip: Be sure to use quick cooking brown rice, not instant brown rice. White rice may be substituted if you prefer. My rule of thumb is adding 1/2 cup more liquid than the cooking instructions on the rice package in order to account for the addition of the broccoli and chickpeas.
- For crisp-tender broccoli, cook 3-5 minutes. For softer broccoli, cook for about 8 minutes. You can also microwave it separately and toss it in at the end!
- Store in the refrigerator for up to 3-5 days.
- Optional flavorings: Add a tablespoon of dijon mustard or Worcestershire sauce for umami flavor. A tablespoon of chopped fresh herbs or a teaspoon or two of dried herbs or your favorite spices add flavor as well.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
70 Comments on “One Pan Chickpea Broccoli Rice Casserole”
This could probably be a good base or starting point for something else, but on its own it was just too bland for my family. It is basically rice, chick peas and broccoli. I read through the other comments and noticed several people mentioned they added other things to it. I wish I had read that before I made it instead of after. Oh well, maybe next time.
I appreciate the feedback Melissa.
Is Minute Brown Rice (ready in 10 min) quick cooking rice or is that considered instant rice? I’m having trouble finding rice that says quick cook. Want to make for dinner tonight, thanks!
I believe minute rice is instant rice. You should look for a rice that specifically says “quick cooking”. Enjoy!
Just perfect! Added some salt in the end and just loved the dish💚. Is it possible to freeze the dish?
I’m so glad you liked it Kirsi!