Gorgeous Vegetarian Rice Casserole
Elevate your weeknight dinner game with this *Gorgeous Vegetarian Rice Casserole*, a hearty, flavor-packed dish that’s as comforting as it is nourishing. Featuring tender long-grain white rice simmered in vegetable broth and layered with a medley of colorful vegetables like red bell peppers, zucchini, and mushrooms, this casserole is bursting with wholesome goodness. Seasoned with aromatic spices like smoked paprika and cumin, and topped with melty cheddar cheese, every bite offers a perfect balance of flavor and texture. Ready in just an hour, this easy vegetarian dinner is perfect for feeding a crowd or meal prepping for the week. Serve this cheesy vegetable casserole warm, garnished with fresh parsley, for a one-dish meal that’s sure to impress vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 14-ounce can canned diced tomatoes (with juices)
- 1.5 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
In a medium pot, combine the uncooked rice and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen peas and canned diced tomatoes (with their juices). Cook for another 2-3 minutes until heated through.
Season the vegetable mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
In a large mixing bowl, combine the cooked rice, vegetable mixture, and 1 cup of the shredded cheddar cheese. Mix until evenly distributed.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm. Enjoy your Gorgeous Vegetarian Rice Casserole!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
