John Myers
Tomato Rice Casserole
The perfect tomato rice casserole recipe with a picture and simple step-by-step instructions.
- 1 cups Rice
- 1 cups Vegetable broth
- 1 Can Chopped tomatoes
- 2 El Tomato paste
- 1 small Zucchini
- 1 Red Paprika
- 1 Red Onion
- 100 g Mushrooms
- 4 Tl Antipasti seasoning
- 1 Tl Smoked paprika powder
- 1 Tl Agave syrup
- Salt pepper
- 1 El Balsamic vinegar
- 100 g Cherry tomatoes
- 100 g Cashew mozzarella
- Bring the rice to the boil with the vegetable stock and then let it steep in the residual heat (lowest flame for gas) while the rest is prepared.
- Roughly dice the zucchini, bell pepper and mushrooms. Cut the onion into larger cubes. Braise the vegetables in a little oil.
- Add tomato paste and paprika powder and sauté briefly.
- Now add the rice with the not yet absorbed stock to the vegetables. Stir in chopped tomatoes. Add the antipasti seasoning, salt and pepper. Top off with agave syrup and balsamic vinegar.
- Let the saucepan simmer over a low flame until the rice has completely absorbed the liquid. Stir thoroughly every now and then.
- Put rice in a baking dish. Top with halved cherry tomatoes and sliced cashew mozzarella.
- Bake in the oven at 200 ° C for about 20 minutes.
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