Veggie Rice Casserole
Bursting with vibrant vegetables and hearty rice, this Veggie Rice Casserole is a wholesome, one-dish wonder that’s perfect for busy weeknights or meal prep. Featuring a medley of fresh, colorful veggies—like diced red bell peppers, zucchini, and broccoli florets—layered over tender rice and baked in savory vegetable broth, this dish offers a well-balanced, plant-forward meal. Infused with fragrant Italian seasoning and paprika, then topped with melted cheddar cheese for a creamy finish, this casserole is satisfying and packed with flavor. Ready in under an hour, it’s an easy and comforting dinner that’s ideal for feeding a crowd. Garnish with fresh parsley for a pop of color and serve warm to enjoy every cheesy, veggie-filled bite. Healthy, delicious, and easy to make, this vegetarian casserole is a must-try for any home cook!
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Recipe Information
Ingredients
- 1 cup long-grain white or brown rice (uncooked)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 large carrot (diced)
- 1 medium red bell pepper (diced)
- 2 cups broccoli florets
- 1 medium zucchini (diced)
- 1 15-ounce can canned diced tomatoes (drained)
- 2 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or oil.
Rinse the rice under cold water until the water runs clear, then set it aside to drain.
In a large skillet, heat the olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, red bell pepper, broccoli florets, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the drained diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Cook for an additional 2 minutes to combine the flavors.
Transfer the rinsed rice to the prepared baking dish and spread it into an even layer.
Add the cooked vegetable mixture on top of the rice, spreading it evenly across the dish.
Pour the vegetable broth over the mixture, ensuring the rice is fully submerged in the liquid.
Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and sprinkle shredded cheddar cheese evenly over the top of the casserole.
Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.6 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1985 mg | 153% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2652 mg | 56% | |
*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.
