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Tomato and Rice Casserole Recipe

American · Main course · 55 min total

A comforting and flavorful casserole that combines tender rice with rich, herbed tomato sauce, perfect as a side dish or a light main course.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 cup long-grain white rice
• 1 cup chicken or vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 2-quart casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in diced tomatoes, tomato sauce, rice, broth, basil, oregano, salt, and pepper. Bring to a boil.
4. Pour mixture into the prepared casserole dish. Cover tightly with foil or a lid.
5. Bake for 40-45 minutes, until rice is tender and liquid is absorbed.
6. If using, sprinkle Parmesan cheese on top during the last 5 minutes of baking. Let stand for 5 minutes before serving.

Tips

• For a spicier version, add 1/4 teaspoon red pepper flakes with the herbs.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
• To make it a complete meal, add cooked ground beef or Italian sausage before baking.

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