Baked Calico Rice Recipe
Baked Calico Rice Recipe photo by Taste of Home

Baked Calico Rice Recipe

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I FOUND this pretty rice dish in a salad oil ad in the Ladies' Home Journal back in 1948. It's a favorite not only for its good taste, but for its simplicity of preparation. A potluck and picnic pleaser, this side dish travels well. -Dorothy Lama, Lindsay, California
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 4-6 servings


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 2/3 cup uncooked long grain rice
  • 1/3 cup vegetable oil
  • 1 bay leaf
  • 1 to 2 teaspoons salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 227 calories, 12g fat (2g saturated fat), 0mg cholesterol, 581mg sodium, 27g carbohydrate (7g sugars, 4g fiber), 3g protein


  1. In a 2-qt. baking dish, combine all ingredients. Cover and bake at 350° for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. Discard bay leaf. Yield: 4-6 servings.
Originally published as Baked Calico Rice in Reminisce September/October 1998, p45

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Reviewed Aug. 7, 2014

"one of my "go to" recipes when I need something eyecatching and delicious for dinner"

Reviewed Feb. 2, 2012

"Forgot to mention...I also baked for 2 hours!"

Reviewed Feb. 2, 2012

"Wonderful! Used 2 14.5 cans of tomatoes, brown rice and olive oil."

Reviewed Jan. 17, 2010

"I took one bite of this and was instantly transported in time to my grandmother's house for dinner. I'm pretty sure this was the recipe she used."

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