Best 3 Rice Tomato Casserole Recipes

Craving a hearty, flavorful, and easy-to-make meal? Look no further than the versatile rice tomato casserole! This classic dish combines the goodness of fluffy rice, juicy tomatoes, and a medley of aromatic herbs and spices. With its vibrant colors and tantalizing aroma, it's a feast for both the eyes and the taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this versatile casserole offers endless possibilities for customization, making it a perfect choice for any occasion. From the basic tomato and rice casserole to variations like cheesy, vegetable-packed, or even a Mexican-inspired fiesta, this article presents a collection of delectable recipes that cater to diverse tastes and preferences. So, prepare to indulge in a culinary journey that's as comforting as it is delicious!

Here are our top 3 tried and tested recipes!

TOMATO BEEF AND RICE CASSEROLE

Tomato Beef and Rice Casserole image

Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound lean ground beef (90% lean)
3 cups canned diced tomatoes, undrained
1 medium green pepper, chopped
1 cup uncooked long grain rice
1 large onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

CURRIED RICE AND TOMATO CASSEROLE

Curried Rice and Tomato Casserole image

Make and share this Curried Rice and Tomato Casserole recipe from Food.com.

Provided by Doreen Randal

Categories Long Grain Rice

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 cup long-grain rice
1 cup tomatoes, cubed, peeled
1 cup onion, chopped
1 tablespoon chicken stock powder
1 teaspoon curry powder
2 cups water
50 g butter
1/3 cup celery, chopped
1/3 cup red capsicum, chopped (a mix of the vegetables to total one cup)
1/3 cup green pepper, chopped (a mix of the vegetables to total one cup)

Steps:

Mix all ingredients together and put into a buttered casserole dish with a tight fitting lid.
Bake at 180 C 1 to 1 1/4 hours, stirring after 30 minutes.
This can be all mixed together and left to stand until you are ready to cook it.
If fresh tomatoes are not available or convenient use canned, replace some to the water with the juice from the can. (I think it has a better flavour using canned).

RICE TOMATO CASSEROLE

Rice Tomato Casserole image

Provided by Kitchen Crew

Categories Rice Sides

Number Of Ingredients 11

Ingredients

1/4 c butter
1 medium onion, chopped
1 garlic clove, minced
1/2 green bell pepper, chopped
1 c rice, uncooked
16 oz tomato sauce
1.5 c water, boiling
1 tsp salt
pinch pepper
1/3 c olives, chopped
1.5 c cheddar cheese, grated

Steps:

1. Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
2. Reserve one-half cup tomato sauce and add the remainder to the rice mixture.
3. Add the boiling water and salt and pepper to taste; simmer, covered, until the liquid has been absorbed.
4. Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese; top with the remaining rice.
5. Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven 400 degrees until hot and browned.

Tips:

Use medium or long-grain rice for best results. Short-grain rice will make the casserole too mushy.
Rinse the rice well before cooking to remove the starch. This will help prevent the rice from sticking together.
Use a medium heat when cooking the rice. High heat will cause the rice to burn.
Add the tomatoes, broth, and seasonings to the rice and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the rice is cooked through.
Stir in the cheese and butter, then top with the bread crumbs and Parmesan cheese. Bake at 350 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly and the bread crumbs are golden brown.
Let the casserole cool for a few minutes before serving. This will help the casserole set and make it easier to cut into slices.

Conclusion:

This rice tomato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. The casserole can be made ahead of time and reheated, making it a convenient option for busy families. Serve the casserole with a side salad or roasted vegetables for a complete meal.