Oven Baked Rice Casserole Recipe
A lip-smacking and hearty dish, the Oven Baked Rice Casserole offers a perfect blend of flavorful vegetables, creamy tomato garlic sauce, and melted mozzarella cheese, all layered together for an unforgettable main course. Whether you’re preparing a cozy meal for the family or entertaining guests, this casserole is sure to delight everyone at the table. The dish has all the ingredients to become a favorite – it’s rich, colorful, and absolutely delicious!
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Ingredients
For the Bell Pepper & Parsley Rice
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 teaspoons |
| Garlic (finely chopped) | 4 cloves |
| Onion (thinly sliced) | 1 |
| Salt | To taste |
| Rosemary (dried) | 1 teaspoon |
| Rice (washed and soaked) | 1 cup |
| Extra Virgin Olive Oil | 1 tablespoon |
| Red Chilli flakes | 1 teaspoon |
| Red Bell Pepper (Capsicum, finely chopped) | 1/3 cup |
| Yellow Bell Pepper (Capsicum, finely chopped) | 1/3 cup |
| Green Bell Pepper (Capsicum, finely chopped) | 1/3 cup |
| Mixed Herbs (Dried) | 2 teaspoons |
| Parsley leaves | As required (for garnishing) |
For the Pan-Roasted Herbed Vegetables
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Carrots (cut into diagonals) | 2 |
| Yellow Zucchini (cut into diagonals) | 1 |
| Green Zucchini (cut into diagonals) | 1 |
| Baby corn (cut into diagonals) | 10 pieces |
| Dry mix herbs | 1 tablespoon |
For the Creamy Spicy Tomato Garlic Sauce
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic (finely chopped) | 1 tablespoon |
| Basil leaves (roughly torn) | 8 leaves |
| Salt | To taste |
| Homemade tomato puree | 3/4 cup |
| Sugar | 1/2 teaspoon |
| Tabasco Original – Hot Sauce | 1 teaspoon |
| Paprika powder | 1/2 teaspoon |
| Fresh cream | 1/4 cup |
| Milk | 1/2 cup |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Mozzarella cheese (grated) | 1/2 cup |
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6 people
Instructions
Step 1: Prepare the Bell Pepper & Parsley Rice
- Heat the oil: In a large saucepan, heat 2 teaspoons of extra virgin olive oil over medium heat.
- Sauté garlic and onion: Add 4 cloves of chopped garlic and 1 thinly sliced onion. Sauté until they become soft and fragrant.
- Add spices: Sprinkle in 1 teaspoon of dried rosemary and salt to taste. Stir everything together.
- Cook the rice: Add 1 cup of washed and soaked rice to the pan. Stir the rice for a few minutes to coat it well with the oil and spices.
- Simmer the rice: Pour in 1 tablespoon of extra virgin olive oil, followed by 1 teaspoon of red chili flakes and 1/3 cup of each red, yellow, and green bell peppers, finely chopped. Add 2 teaspoons of mixed dried herbs and stir to combine.
- Cook rice: Add enough water to cook the rice according to package instructions. Once the water is absorbed and the rice is tender, set it aside.
Step 2: Prepare the Pan-Roasted Herbed Vegetables
- Heat oil in a pan: In a large skillet, heat 1 tablespoon of extra virgin olive oil.
- Cook the vegetables: Add 2 carrots (cut into diagonals), 1 yellow zucchini, 1 green zucchini, and 10 pieces of baby corn, all cut into diagonals. Sauté the vegetables on medium-high heat for about 5-7 minutes, or until they are slightly tender but still crisp.
- Add dry herbs: Sprinkle in 1 tablespoon of dry mixed herbs and stir everything together. Continue cooking for another 2-3 minutes, allowing the vegetables to roast nicely in the oil and herbs. Set aside.
Step 3: Prepare the Creamy Spicy Tomato Garlic Sauce
- Sauté garlic: In a saucepan, heat 1 teaspoon of extra virgin olive oil. Add 1 tablespoon of finely chopped garlic and sauté until golden brown.
- Add basil and seasonings: Toss in 8 torn basil leaves, salt to taste, and cook for another minute.
- Make the sauce: Add 3/4 cup homemade tomato puree, 1/2 teaspoon sugar, 1 teaspoon Tabasco sauce, and 1/2 teaspoon paprika powder to the pan. Stir everything together and let the sauce simmer for 5-6 minutes.
- Add cream and milk: Pour in 1/4 cup fresh cream and 1/2 cup milk, stirring continuously. Let the sauce simmer for another 3-4 minutes until it thickens and becomes creamy. Adjust seasoning as needed.
Step 4: Assemble the Oven Baked Rice Casserole
- Preheat oven: Preheat your oven to 375°F (190°C).
- Combine rice and vegetables: In a large baking dish, spread the prepared bell pepper and parsley rice evenly. Add the pan-roasted herbed vegetables on top, spreading them out to cover the rice.
- Add sauce and cheese: Pour the creamy spicy tomato garlic sauce over the vegetables and rice, ensuring even coverage. Sprinkle 1/2 cup of grated mozzarella cheese on top.
- Bake the casserole: Place the casserole dish in the oven and bake for about 20 minutes, or until the cheese has melted and the top is golden brown.
Step 5: Serve
Once baked to perfection, remove the casserole from the oven. Garnish with fresh parsley leaves for an added touch of color and flavor. Serve hot and enjoy your Oven Baked Rice Casserole as a delightful main course.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 8 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 350 mg |
| Calcium | 120 mg |
| Iron | 2 mg |
Tips for Success:
- Rice variety: You can use basmati rice for a fragrant, fluffy texture or long-grain rice for a firmer bite.
- Vegetable substitutions: Feel free to add or replace the vegetables based on seasonal availability, such as adding mushrooms, peas, or even spinach for extra flavor.
- Make it vegan: For a vegan version, substitute the mozzarella cheese with a dairy-free alternative and use coconut cream instead of fresh cream.
Enjoy this delicious and colorful Oven Baked Rice Casserole as the centerpiece of your meal. The combination of creamy sauce, roasted vegetables, and melted cheese creates a satisfying dish that will keep everyone coming back for more!
