Forget boring rice! This cheesy, veggie-packed casserole will win your heart (and stomach)
Think rice is a bland side dish? Think again! This vibrant rice casserole is an explosion of flavor and texture, guaranteed to please even the pickiest eaters. Packed with fresh vegetables, creamy mozzarella, and fluffy rice, it’s a one-pan wonder that’s as easy to make as it is delicious.
So, ditch the instant rice and get ready to learn a dish that will become a new family favorite. This recipe requires minimal effort and maximum taste, making it perfect for busy weeknights or casual weekend gatherings. Let’s dive in!
Ingredients
- 300g white rice (basmati or jasmine work best)
- 500ml water
- 200g mozzarella cheese, shredded
- 1 onion, finely chopped
- 1 carrot, diced
- 1 zucchini, diced
- 2 celery sticks, diced
- 1 tomato, chopped
- 5 eggs, beaten
- 200ml heavy cream (20% fat)
- Salt and ground black pepper to taste
- Olive oil
Instructions
- Prepare the rice: This recipe skips pre-cooked rice! Rinse the white rice in a fine-mesh strainer until the water runs clear. In a large saucepan, combine the rice and water. Season with salt to taste and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes, or until the rice is cooked through and fluffy. Set aside.
- While the rice is simmering, heat a drizzle of olive oil in a large oven-safe skillet or Dutch oven. Add the chopped onion and cook over medium heat until softened and translucent, about 5 minutes.
- Throw in the diced carrots, zucchini, and celery, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Introduce the chopped tomato and cook for 2-3 minutes until it releases its juices and slightly breaks down. This adds a touch of sweetness and acidity to the dish.
- Season the sautéed vegetables with salt and pepper to taste. Don’t be shy with the pepper – it helps to balance the sweetness of the vegetables and cream.
- In a separate bowl, whisk together the beaten eggs and heavy cream. Season with salt and pepper. Pour the egg mixture into the skillet with the vegetables and stir gently to combine. Allow the eggs to cook slightly, scrambling them gently until just set.
- Gently fold the cooked rice into the pan with the eggs and vegetables. Make sure everything is evenly distributed.
- Sprinkle the shredded mozzarella cheese over the top of the rice casserole. The cheese will melt beautifully during baking, creating a creamy and gooey layer.
- Oven heat awaits: Preheat your oven to 180°C (356°F). Pop the casserole in the oven and bake for 30 minutes, or until the cheese is melted and bubbly and the edges are slightly golden brown.
- Let the casserole cool slightly before serving. This allows the flavors to meld and the rice to settle. Then, dig in!
Tips
- Want to add some protein? Feel free to toss in cooked chicken, sausage, or shrimp before adding the rice.
- Play with the veggies! Swap out the zucchini for broccoli, spinach, or bell peppers.
- Craving a kick? Add a pinch of red pepper flakes or a drizzle of hot sauce before baking.
- For a richer flavor, replace the water with chicken broth when cooking the rice.
- Leftovers? No problem! This casserole reheats beautifully in the oven or microwave.
This rice casserole is not just a meal; it’s an experience. Each bite is a delightful mix of textures, from the fluffy rice to the creamy cheese and crisp vegetables. The subtle blend of spices and the comforting combination of familiar ingredients make it a dish that everyone will enjoy. So, ditch the boring rice and try this recipe – your taste buds will thank you!
