Oven Baked Rice Casserole Recipe
Serves: 6 | Cuisine: Continental | Course: Main Course | Diet: Vegetarian
A heartwarming, flavorful dish, this Oven Baked Rice Casserole brings together the richness of bell peppers, herbed vegetables, and a creamy spicy tomato sauce. Baked to perfection with mozzarella cheese, it’s the ultimate comfort food for your family or guests. Ideal for a cozy weekend meal or a special Sunday brunch!
Ingredients
For the Bell Pepper & Parsley Rice:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 teaspoons |
| Garlic (finely chopped) | 4 cloves |
| Onion (thinly sliced) | 1 medium |
| Salt | to taste |
| Dried Rosemary | 1 teaspoon |
| Rice (washed and soaked) | 1 cup |
| Water | 2 cups |
| Red Chilli Flakes | 1 teaspoon |
| Red Bell Pepper (finely chopped) | 1/3 cup |
| Yellow Bell Pepper (finely chopped) | 1/3 cup |
| Green Bell Pepper (finely chopped) | 1/3 cup |
| Mixed Herbs (Dried) | 2 teaspoons |
| Fresh Parsley Leaves | to garnish |
For the Pan-Roasted Herbed Vegetables:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Carrots (cut into diagonals) | 2 medium |
| Yellow Zucchini (cut into diagonals) | 1 medium |
| Green Zucchini (cut into diagonals) | 1 medium |
| Baby Corn (cut into diagonals) | 10 pieces |
| Dry Mix Herbs | 1 tablespoon |
| Salt | to taste |
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 |
| 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 |
For the Final Layer:
| Ingredient | Quantity |
|---|---|
| Mozzarella Cheese (grated) | 1/2 cup |
Preparation Time
25 minutes
Cooking Time
45 minutes
Total Time
70 minutes
Instructions
Step 1: Make the Bell Pepper & Parsley Rice
- Cook the Rice: In a pressure cooker, heat 2 teaspoons of olive oil over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant. Next, add the thinly sliced onion and cook until it turns translucent (around 2-3 minutes).
- Add Rice and Season: Add salt and dried rosemary, followed by the soaked and drained rice. Pour in 2 cups of water, close the pressure cooker lid, and cook for 2 whistles. Once done, turn off the flame and let the pressure release naturally. Open the cooker and fluff the rice with a fork, then spread the rice on a platter to cool down.
- Sauté the Bell Peppers: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add red, yellow, and green bell peppers along with red chilli flakes and salt. Sauté for 4-5 minutes until the peppers are slightly tender but still crisp.
- Combine Rice and Peppers: Add the sautéed peppers to the cooled rice, then sprinkle the dried mixed herbs and fresh parsley. Toss well to combine.
Step 2: Prepare the Pan-Roasted Herbed Vegetables
- Roast the Vegetables: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add carrots, baby corn, yellow zucchini, and green zucchini. Pan-roast the vegetables for 8-10 minutes until they are tender yet retain some crunch. Season with salt and dry mix herbs, then remove from heat and set aside.
Step 3: Make the Creamy Spicy Tomato Garlic Sauce
- Prepare the Sauce: In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped garlic and sauté until it turns a deep golden brown. Add the roughly torn basil leaves and homemade tomato puree. Simmer for a few minutes.
- Season the Sauce: Add salt, sugar, tabasco sauce, and paprika powder. Bring to a brisk boil, then reduce the flame and add fresh cream and milk. Bring to a single boil, then turn off the heat.
Step 4: Assemble the Oven Baked Rice Casserole
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Layer the Casserole: In a deep baking dish, start by spreading a layer of the prepared Bell Pepper & Parsley Rice. Then, add a layer of the pan-roasted herbed vegetables. Pour the creamy spicy tomato garlic sauce generously over the vegetables. Top with a layer of grated mozzarella cheese.
- Bake the Casserole: Bake the casserole in the preheated oven for 15-18 minutes or until the cheese turns golden brown and forms a crispy crust on top.
Step 5: Serve
Once baked, remove the casserole from the oven and let it cool slightly before serving. This dish is perfect for a hearty meal and pairs beautifully with a refreshing Pomegranate Mint Cocktail followed by a luscious Greek Yogurt Chocolate Mousse for dessert.
Serving Suggestions
Serve this delectable Oven Baked Rice Casserole alongside a crisp, cool Pomegranate Mint Cocktail to balance the richness of the dish. For dessert, indulge in a velvety Greek Yogurt Chocolate Mousse for a sweet, creamy finish to your meal.
Enjoy your Oven Baked Rice Casserole—packed with vibrant veggies, aromatic herbs, and a creamy tomato sauce that is sure to satisfy everyone around the table!
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Fat | 14 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 300 mg |
| Calcium | 120 mg |
| Iron | 2 mg |
Pro Tip
For extra flavor, you can add a sprinkle of Parmesan cheese before baking, or even top the casserole with some fresh basil leaves after it’s baked for added color and freshness.
