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Baked Calico Rice

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


  • 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


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

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  • donnaadam
    Aug 7, 2014

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

  • darbri
    Feb 2, 2012

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

  • darbri
    Feb 2, 2012

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

  • FriedaG
    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.

  • KingGeld
    May 10, 2006

    No comment left