John Myers
Rice Casserole Tomato Mozzarella
The perfect rice casserole tomato mozzarella recipe with a picture and simple step-by-step instructions.
- 400 g Long grain rice
- 4 Carrots
- 2 tbsp Oil
- 2 Shallots
- 2 Garlic cloves
- 2 Cans Chunky tomatoes
- 2 Mozzarella
- Salt, pepper, sugar
- Bring the pot with salted water to the boil, sprinkle with rice, cook on a low level for about 12 minutes with the lid closed. Put in a lightly oiled baking dish and smooth out
- Wash and peel the carrots and cut into thin slices. Heat 2 tablespoons of oil in a pan, fry the carrots for about 5 minutes. Peel shallots and garlic cloves, dice finely, fry for about 2 minutes.
- Also add the tomatoes to the pan, bring to the boil, then reduce to a medium heat for 5 minutes. Season with salt, pepper and sugar and pour over the rice in the baking dish.
- Cut the mozzarella into slices and cover the casserole with it. Baked in a preheated oven, fan oven 220 degrees, for about 10 minutes. Enjoy your meal!
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