Total Time: 55 minutes
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, December 2, 2025
Monday, October 20, 2025
Rice & Bean Casserole with Guacamole
Rice & Bean Casserole with Guacamole
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste.
When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!
Wednesday, October 1, 2025
10-Minute Egg Fried Rice
Source: https://fastflavormeals.com/quick-easy-10-minute-egg-fried-rice-an-amazing-ultimate-recipe/print/7142/
Total Time: 10 minutes Servings: 2-3 Ingredients
– 2 cups cooked white rice (preferably day-old)
– 2 large eggs
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil (or sesame oil)
– 1 cup mixed vegetables (like peas, carrots, and corn)
– 2 green onions, sliced
– Salt and pepper to taste
Instructions
1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Scramble the Eggs: Crack the eggs into the skillet. Scramble them until they are fully cooked. Remove the eggs from the skillet and set aside.
3. Stir-fry Vegetables: In the same skillet, add the mixed vegetables. Stir-fry for about 2-3 minutes until they are tender.
4. Add Rice: Stir in the cooked rice, breaking up any clumps. Allow it to heat through for about 2 minutes.
5. Mix in Soy Sauce: Pour the soy sauce over the rice, stirring well to ensure it is evenly distributed.
6. Combine Everything: Add the scrambled eggs back to the skillet, along with the sliced green onions. Stir everything together, heating for another minute.
7. Season: Taste and season with salt and pepper according to preference.
8. Serve: Remove from heat and transfer to plates for serving.
Total Time: 10 minutes Servings: 2-3 Ingredients
– 2 cups cooked white rice (preferably day-old)
– 2 large eggs
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil (or sesame oil)
– 1 cup mixed vegetables (like peas, carrots, and corn)
– 2 green onions, sliced
– Salt and pepper to taste
Instructions
1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Scramble the Eggs: Crack the eggs into the skillet. Scramble them until they are fully cooked. Remove the eggs from the skillet and set aside.
3. Stir-fry Vegetables: In the same skillet, add the mixed vegetables. Stir-fry for about 2-3 minutes until they are tender.
4. Add Rice: Stir in the cooked rice, breaking up any clumps. Allow it to heat through for about 2 minutes.
5. Mix in Soy Sauce: Pour the soy sauce over the rice, stirring well to ensure it is evenly distributed.
6. Combine Everything: Add the scrambled eggs back to the skillet, along with the sliced green onions. Stir everything together, heating for another minute.
7. Season: Taste and season with salt and pepper according to preference.
8. Serve: Remove from heat and transfer to plates for serving.
Tuesday, September 23, 2025
Vegetarian Peppers and Rice Casserole
Note to self: This tastes good! (I realized that for some reason, looking at pictures of or even smelling rice and tomatoes/tomato sauce together turns my stomach, but this really does taste good--and it smells great once it's cooked!)
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
Tuesday, August 26, 2025
Cheesy Vegetable Casserole
Ingredients
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter
Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter
Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!
Wednesday, June 21, 2023
Ham Pineapple Rice Casserole
Ham Pineapple Rice Casserole
Source: Margaret BarrusPrep Time: 10 minutes
Ingredients
1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
2/3 cup shredded Swiss cheese
1/3 cup chopped onion
Directions
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well.
Fold in the rice, ham, green pepper, 2/3 cup of Swiss cheese, onion and pineapple.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
2/3 cup shredded Swiss cheese
1/3 cup chopped onion
Directions
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well.
Fold in the rice, ham, green pepper, 2/3 cup of Swiss cheese, onion and pineapple.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.
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