Real Recipes From Real Home Cooks ®

blondie's vegetable rice casserole

(2 ratings)
Recipe by
Blondie Pussycat
The Rockies!, NM

I came up with this several years ago, when trying to change things up a little. You know the grind...we as cooks usually keep certain dishes in the rotation, then we are ready for a change. This was LONG before the internet, so I winged it! My family enjoyed it. Depending on the spices and herbs I put in it, depends on what cuisine it goes with. Go ahead and make it your own!

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For blondie's vegetable rice casserole

  • 2 Tbsp
  • 1 c
    sweet yellow onions, chopped or thinly sliced
  • 2 Tbsp
    real butter
  • 1 c
    rice (i use jasmine)
  • 1 c
    thinly sliced celery
  • 1 c
    bell pepper, any color, chopped (red is sweeter)
  • 1 c
    fresh tomatoes, 1" diced~do not remove seeds or pulp
  • 2 c
    any flavor stock or broth
  • 1 Tbsp
    cavender's greek seasoning
  • s&p to taste

How To Make blondie's vegetable rice casserole

  • 1
    Heat large deep skillet or dutch oven on med-hi heat. Pour in EVOO. When shimmery, add onions and saute` till translucent. Now stir in butter till melted.
  • 2
    Pour in rice and saute` till dark tan in color. Now add celery & bell pepper. Stir well. Now gently fold in tomatoes.
  • 3
    Add stock or broth and seasonings.
  • 4
    Now transfer into a 13x9 baking pan that has been sprayed with Pam and has been preheated in a 350* oven. Cover with aluminum foil. Return pan to oven and allow to bake for 30 minutes.
  • 5
    Remove foil and return to oven. Allow it to bake for 10-15 minutes , or till liquid has been absorbed. Serve as a side for any main dish. ~~~~~~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~~