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Rice casserole with vegetables

updated

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Ingredients for 4 servings:

  • 2 onions
  • 2 peppers
  • 2 zucchinis
  • 8 tomatoes
  • 200 g rice
  • 1 pack of cheese, grated
  • 1 can corn kernels, drained
  • 500 ml vegetable stock
  • oil
  • oregano
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Dice the onions, zucchini, bell peppers, and tomatoes. Preheat the oven to 180°C (top/bottom heat). Sauté the onions in oil in a large pan until translucent. Add the zucchini and bell peppers and cook briefly. Add the tomatoes, rice, and vegetable stock and season with salt, pepper, and oregano. Let everything swell briefly, then transfer to a baking dish. Cover and bake in the preheated oven for 20 minutes. Then stir in the corn and sprinkle with grated cheese. Return to the oven uncovered for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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