Vegetable Rice Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a saucepan, combine the rice and vegetable broth (or water) and bring it to a boil. Reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked and all the liquid is absorbed. Set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

4. 4

   Add the bell pepper, zucchini, mushrooms, diced tomatoes, and corn kernels to the skillet. Cook for about 5-7 minutes, or until the vegetables are slightly softened.

5. 5

   Season the vegetables with dried basil, dried oregano, salt, and pepper. Stir well to incorporate the flavors.

6. 6

   In a large baking dish, combine the cooked rice and sautéed vegetables. Mix them together until evenly distributed.

7. 7

   Sprinkle the shredded cheese over the top of the rice and vegetables, covering the mixture completely.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

9. 9

   Garnish with fresh parsley or basil (optional), and serve the Vegetable Rice Casserole as a satisfying main dish or a side to your favorite protein.