Looking for a quick and delicious meal that’s both easy and tasty? Let me introduce you to my Sundried Tomato & Mozzarella Rice Bake! It’s perfect for those busy days when you need something hearty but don’t want to spend hours in the kitchen. This dish is packed with flavor thanks to the sundried tomatoes, mozzarella, and a handful of healthy veggies. And the best part? It’s ready in under 30 minutes! Let’s dive into the details of how you can make this delightful dish.
Method
Fry the onion and courgette
Start by heating the olive oil in a frying pan over medium heat. Once the oil is warm, add the sliced red onion and chopped courgette. Sauté them for about 3-4 minutes, stirring occasionally, until the vegetables become tender and slightly golden. This step brings out the sweetness of the onion and softens the courgette, creating a flavorful base for the dish.
Add garlic and sundried tomatoes
Next, add the crushed garlic and chopped sundried tomatoes to the pan. Stir everything together and let it cook for another 2 minutes. The garlic will release its aromatic fragrance, and the sundried tomatoes will infuse the dish with their intense, savory flavor. Keep stirring occasionally to ensure the mixture doesn’t burn and everything blends nicely.
Mix in rice and passata
Now, add the wholegrain rice to the pan. This will absorb all the lovely flavors you’ve built up so far. Pour in the passata (tomato sauce) and stir well to combine. If the mixture seems a little thick, add a splash of water to loosen it up. Stir everything for about a minute, ensuring that the rice is coated in the sauce and all the flavors are evenly distributed.
Add spinach and season
Once the rice is nicely mixed with the sauce, toss in a large handful of fresh spinach. Stir it through the mixture until the spinach wilts and becomes a part of the dish. Season with chili flakes, salt, and pepper to taste. The chili flakes will give it a slight kick, while the salt and pepper will help balance the flavors. Keep stirring until everything is evenly seasoned and well mixed.
Transfer to the oven
Now it’s time to transfer your rice mixture into an ovenproof dish. Smooth the top so the mixture is spread evenly. Sprinkle the shredded mozzarella cheese generously over the top. Place the dish into the oven preheated to 190°C/360°F, and bake for 10-15 minutes. Keep an eye on it, and once the mozzarella has melted, turned golden, and bubbly, you’ll know it’s ready to serve. The baking process allows the cheese to form a delicious, gooey, and crispy topping that complements the rice and vegetables beautifully.
Necessary Tools
- Frying pan
- Knife and chopping board
- Ovenproof dish
- Spoon or spatula for stirring
- Grater (for mozzarella cheese)
- Oven (for baking)
Sundried Tomato & Mozzarella Rice Bake
Cuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
1/2 tbsp olive oil
1 red onion, sliced
1 courgette, chopped into chunks
2 cloves garlic, crushed
100g sundried tomatoes, chopped
1 packet of wholegrain microwaveable rice
1 500g carton of passata (tomato sauce)
125g mozzarella cheese, shredded
A pinch of chili flakes, salt, and pepper to taste
Large handful of spinach
Directions
- Fry the onion and courgette
In a frying pan, heat the olive oil over medium heat. Add the sliced onion and courgette chunks. Sauté for about 3-4 minutes, or until softened. - Add garlic and sundried tomatoes
Next, throw in the crushed garlic and sundried tomatoes. Let it cook for another 2 minutes while stirring occasionally. The aroma will already make your mouth water! - Mix in rice and passata
Add the wholegrain rice and passata into the pan. Give everything a good stir, adding a little water if the mixture feels too thick. Stir it around for another minute to ensure everything is well combined. - Add spinach and season
Toss in a large handful of spinach and season with chili flakes, salt, and pepper to taste. Give it a final stir, letting the spinach wilt into the mixture. - Transfer to the oven
Transfer the rice mixture to an ovenproof dish. Top it off with the shredded mozzarella cheese. Pop it into the oven at 190°C/360°F and bake for 10-15 minutes, until the cheese is golden and bubbly.
Notes
- Be sure not to overcook the veggies in the frying pan keep an eye on them to ensure they stay tender but not mushy.
- If the rice seems dry when you add the passata, don’t hesitate to add a splash of water or broth to get the perfect consistency.
- Keep an eye on the baking time. The mozzarella can burn quickly if left too long, so check for that golden, bubbly goodness around the 10-minute mark.
Serving Suggestions
- Serve with a side of mixed greens or a fresh garden salad for extra crunch.
- You can pair it with garlic bread or crusty bread to scoop up all the flavorful sauce!
- For a little extra kick, drizzle some balsamic glaze or hot sauce over the top before serving.
Fun Fact
Did you know that sundried tomatoes are packed with antioxidants? They not only add a rich flavor but also offer a nutritional boost to your meal. Talk about a tasty superfood!
Conclusion
This Sundried Tomato & Mozzarella Rice Bake is one of those dishes that’ll make you want to come back for more. It’s easy to prepare, packed with flavor, and a healthy option that’s sure to satisfy your hunger without spending too much time in the kitchen. The combination of rice, veggies, and melty mozzarella makes it the perfect comfort food. Whether you’re meal prepping for the week or looking for a quick weeknight dinner, this recipe is a winner! Enjoy!
