Baked Veggie Rice Casserole
Highlighted under: Baking & Desserts
I absolutely love coming home to the warm, comforting smell of baked veggie rice casserole. It’s become a staple at my dinner table, particularly when I want something hearty yet healthy. The combination of fresh vegetables, tender rice, and flavorful spices makes it a dish everyone enjoys. Plus, it’s incredibly versatile; I can easily swap out ingredients based on what’s in my fridge. With just a little prep, this casserole offers a nutritious meal that’s perfect for any night of the week.
When I first made this casserole, I was on a mission to create a dish that was both delicious and filled with nutrients. I experimented with various veggies, and now I can't imagine making it without spinach and bell peppers. The trick is to let the veggies soften in the pan before mixing in the rice, which helps bring out their rich flavors.
What really elevates this casserole is the layer of cheese on top. I found that using a mix of mozzarella and cheddar provides a fantastic meltiness while also adding a delightful crust. It’s the perfect finishing touch that has everyone asking for seconds!
Why You Will Love This Recipe
- Hearty and nutritious, packed with colorful veggies
- Versatile recipe that adapts to your pantry staples
- Comforting and satisfying dish for the whole family
Cooking Rice to Perfection
To achieve perfectly cooked rice for this casserole, it's essential to use the right ratio of liquid to rice. The two cups of vegetable broth will not only cook the rice but also infuse it with additional flavors, enhancing the overall taste of the dish. Letting the rice simmer slowly on low heat for the recommended 18-20 minutes allows it to absorb the broth fully, ensuring a moist and tender texture without any burnt edges. Once it's ready, let it sit covered for a few minutes to steam, which helps fluff up the grains.
If you ever find yourself short on vegetable broth, feel free to substitute it with water or another type of broth, such as chicken or mushroom for extra depth of flavor. Just be mindful that using water may result in a milder taste. Adding an extra pinch of salt or seasoning can help compensate for any lost flavor. Remember that the rice should be somewhat sticky yet separate, as this will create a cohesive and satisfying base for the casserole.
Sautéing the Vegetables
When sautéing the vegetables, a few minutes of cooking over medium heat is key to preserving their vibrant colors and nutritional value. Start with the onions and garlic, as they need a few minutes to soften and release their natural sweetness. Once the vegetables are fragrant, introducing the bell peppers and spinach adds both volume and flavor. Watch for the peppers to become slightly translucent; they should be tender but still retain some crunch for a satisfying bite in the final dish.
If you're looking to add more greens or protein, consider including ingredients like kale, broccoli, or chickpeas. These can easily replace some of the spinach or complement the existing flavors. Make sure to adjust cooking times, as firmer vegetables like broccoli will need a bit longer to soften compared to spinach. This adaptive approach not only makes the dish healthier but also helps in using up ingredients you may have on hand.
Ingredients
Ingredients
Main Ingredients
- 1 cup uncooked rice
- 2 cups vegetable broth
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Salt to taste
Mix and match your favorite vegetables to make this casserole your own!
Instructions
Instructions
Prepare the Rice
In a medium saucepan, combine the uncooked rice and vegetable broth. Bring to a boil, then reduce to low heat and cover. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Sauté the Vegetables
In a large skillet, heat a little oil over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant. Add the diced bell peppers and spinach, cooking until the peppers are slightly softened, about 5 more minutes.
Combine and Bake
Once the rice is done, combine it with the sautéed vegetables in a large bowl. Stir in black pepper, paprika, and salt to taste. Transfer the mixture to a greased baking dish and top with shredded mozzarella and cheddar cheese.
Let the casserole cool slightly before serving to help it set.
Pro Tips
- Feel free to customize this casserole with your favorite vegetables or leftover meats. Adding some beans can also increase the protein content.
Storage and Reheating Tips
This baked veggie rice casserole is ideal for meal prep! You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you're making this dish ahead of time, consider preparing it up to the baking step, then covering it tightly and refrigerating until you're ready to bake. When you're ready to indulge, let it sit at room temperature for about 15 minutes before popping it in the oven to ensure even cooking.
Reheating can be done in the microwave or oven. If using a microwave, heat individual portions on high for 1-2 minutes until warmed through. In the oven, cover the dish with foil and reheat at 350°F (175°C) for about 15-20 minutes, or until the cheese is melted and bubbling again. For an extra crispy top, remove the foil for the last few minutes of baking.
Serving Suggestions and Variations
This casserole is versatile and pairs beautifully with a side salad, some homemade garlic bread, or steamed vegetables for a complete meal. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs like parsley or basil for a burst of freshness on each plate. The creamy cheeses make it a satisfying dish on its own, but these simple accompaniments can elevate it further.
Feel free to customize this recipe based on seasonal vegetables or personal preferences. Swap in zucchini, mushrooms, or peas to keep things interesting. Additionally, for a spicier kick, consider adding diced jalapeños or crushed red pepper flakes to the vegetable sauté. These variations not only change the flavor profile but also ensure that you can enjoy this dish with new twists every time you make it.
Questions About Recipes
→ Can I make this casserole ahead of time?
Yes, you can prepare the casserole and store it in the refrigerator for up to 24 hours before baking.
→ Is there a vegan option for this recipe?
Absolutely! You can substitute the cheese with dairy-free alternatives, and use vegetable broth for cooking the rice.
→ Can I freeze the baked veggie rice casserole?
Yes, this casserole freezes well! Just ensure it's fully cooled before wrapping it tightly and storing it in the freezer for up to 3 months.
→ What can I serve with this casserole?
This dish pairs wonderfully with a fresh side salad or steamed vegetables for a complete meal.
Baked Veggie Rice Casserole
I absolutely love coming home to the warm, comforting smell of baked veggie rice casserole. It’s become a staple at my dinner table, particularly when I want something hearty yet healthy. The combination of fresh vegetables, tender rice, and flavorful spices makes it a dish everyone enjoys. Plus, it’s incredibly versatile; I can easily swap out ingredients based on what’s in my fridge. With just a little prep, this casserole offers a nutritious meal that’s perfect for any night of the week.
Created by: Hallie Foster
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 6.0
What You'll Need
Main Ingredients
- 1 cup uncooked rice
- 2 cups vegetable broth
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Salt to taste
How-To Steps
In a medium saucepan, combine the uncooked rice and vegetable broth. Bring to a boil, then reduce to low heat and cover. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
In a large skillet, heat a little oil over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant. Add the diced bell peppers and spinach, cooking until the peppers are slightly softened, about 5 more minutes.
Once the rice is done, combine it with the sautéed vegetables in a large bowl. Stir in black pepper, paprika, and salt to taste. Transfer the mixture to a greased baking dish and top with shredded mozzarella and cheddar cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden.
Extra Tips
- Feel free to customize this casserole with your favorite vegetables or leftover meats. Adding some beans can also increase the protein content.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 450mg
- Total Carbohydrates: 41g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 10g