Rice and Vegetable Casserole
Packed with wholesome veggies and comforting flavors, this Rice and Vegetable Casserole is a hearty one-dish meal that's perfect for weeknight dinners or a cozy family gathering. Featuring tender long-grain white rice, a medley of sautéed vegetables including zucchini, carrots, red bell peppers, and peas, and a creamy blend of cheddar and Parmesan cheese, this casserole is as satisfying as it is nutritious. Enhanced with aromatic garlic, Italian seasoning, and a hint of tomato goodness, every bite offers a delightful balance of savory and earthy flavors. Oven-baked to golden perfection in just under an hour, this vegetarian casserole is easy to prepare, makes six generous servings, and is ideal for leftovers or meal prep. Enjoy this warm, cheesy bake as a standalone dish or pair it with a crisp side salad for a truly satisfying meal.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 1 14-ounce can canned diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the water is absorbed. Set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender. Add the frozen peas and cook for 2 more minutes.
Stir in the canned diced tomatoes (including the liquid), Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheddar cheese, and milk. Mix well to ensure everything is evenly combined.
Transfer the rice and vegetable mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the grated parmesan cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired.
Serve warm and enjoy this hearty and delicious rice and vegetable casserole!
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 252 mg | 19% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 412 mg | 9% | |
*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.
