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- 1 cup of rice (white or brown) - 2 cups of vegetable broth - 2 cups mixed vegetables (fresh or frozen) - 1 cup bell peppers, diced (any color) - 1 can (14.5 oz) diced tomatoes, drained - 2 cloves garlic, minced - 1 medium onion, chopped - 2 cups shredded cheese (cheddar or mozzarella) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh herbs for garnish (optional)

Easy Vegetable and Rice Casserole

Discover the delicious Cheesy Veggie Delight Rice Casserole, a wholesome and comforting dish perfect for any occasion. This vegetarian-friendly casserole combines hearty rice and vibrant vegetables with a gooey cheese topping, making it a hit for the whole family. It’s easy to prepare with fresh ingredients and can be customized with your favorite seasonal veggies. Enjoy a nutritious meal that's both satisfying and flavorful, ideal for potlucks or cozy dinners at home.
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Ingredients
  

1 ½ cups uncooked white or brown rice

3 cups vegetable broth (or water)

2 cups mixed vegetables (fresh or frozen, like carrots, peas, and corn)

1 cup chopped bell peppers (any color)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained

1 teaspoon dried Italian herbs (basil, oregano, thyme)

1 teaspoon paprika

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)

¼ cup grated Parmesan cheese

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil. Add the rice, cover, and reduce heat to low. Cook according to package instructions (about 15-20 minutes for white rice, 30-40 minutes for brown rice) until tender and fluffy. Remove from heat and set aside.

      Sauté Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until translucent. Stir in the bell peppers and cook for another 3-5 minutes until softened.

        Mix Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, mixed vegetables, drained diced tomatoes, Italian herbs, paprika, salt, and pepper. Stir until everything is evenly mixed.

          Assemble the Casserole: Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly. Sprinkle the shredded cheese on top, followed by the grated Parmesan cheese.

            Bake: Cover with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.

              Garnish & Serve: Once out of the oven, let it cool for a few minutes. Garnish with fresh parsley if desired. Serve hot and enjoy!

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 6 servings