Rice Tomato Casserole
Indulge in the comforting flavors of a classic **Rice Tomato Casserole**, a hearty dish that brings together tender long-grain white rice, aromatic garlic and onions, and rich, tangy tomatoes, all baked to perfection under a golden layer of melty mozzarella and Parmesan cheeses. Infused with fragrant **Italian seasoning**, this easy-to-make casserole is a delightful one-dish meal that’s perfect for busy weeknights or cozy family dinners. With just 15 minutes of prep and a baking time that allows the flavors to meld beautifully, this versatile recipe can be customized with a sprinkle of fresh basil for a finishing touch of freshness. Whether you’re craving a vegetarian main dish or a versatile side, this **tomato and rice casserole** is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
In a medium saucepan over medium heat, bring 2 cups of water to a boil. Add the rice, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the canned diced tomatoes (with their juices), tomato paste, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to let the flavors meld together.
Remove the skillet from heat and stir in the cooked rice until well combined.
Transfer the rice and tomato mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 22.3 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1874 mg | 144% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1472 mg | 31% | |
*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.
