Cheesy Tomato Rice Bake Recipe

Fusion cuisine · 570 calories

Cheesy Tomato Rice Bake recipe

About this recipe

A hearty and satisfying dinner featuring a cheesy rice crust topped with mushrooms, tomato sauce, and fresh herbs. Perfect for those seeking a quick and delicious eggetarian meal.

Ingredients

  • 50G Picard Chopped Flat Parsley
  • - Cathedral City Mature Cheddar Cheese
  • - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
  • - Cooks & Co Sliced Mushrooms
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • - Parmesan Cheese | The Artisan Smokehouse

Instructions

  1. 1. Preheat your oven to 400°F (200°C).
  2. 2. In a mixing bowl, combine 1 1/2 cups of cooked rice, 1 beaten egg, and 1/2 cup of shredded cheddar cheese. Mix well until evenly combined.
  3. 3. Press the rice mixture into the bottom and up the sides of a 10-inch pie plate to form a crust.
  4. 4. Bake the crust in the preheated oven for 4 minutes, or microwave it for 2 minutes, until it sets slightly.
  5. 5. Spread 1/3 cup of tomato sauce evenly over the baked rice crust.
  6. 6. Top the tomato sauce with 1/2 cup of sliced mushrooms, 1 cup of shredded mozzarella cheese, and 1 tablespoon of grated parmesan cheese.
  7. 7. Sprinkle 1/4 teaspoon of dried basil and 1 tablespoon of chopped fresh parsley over the top for added flavor.
  8. 8. Return the pie plate to the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
  9. 9. Remove from the oven, let it cool slightly, and serve warm.