Blondie's Vegetable Rice Casserole Recipe

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Blondie Pussycat


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 votes
15 Min
40 Min
Stove Top


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


1Heat 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.
2Pour in rice and saute` till dark tan in color.

Now add celery & bell pepper. Stir well.

Now gently fold in tomatoes.
3Add stock or broth and seasonings.
4Now 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.
5Remove 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.


About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #easy, #Yummy, #vegetables