Tomato Spinach Rice Bake

This Tomato Spinach Rice Bake has become an absolute staple in our household, a recipe I turn to time and time again for its comforting warmth, vibrant flavors, and surprising ease. The first time I made it, I was looking for a hearty vegetarian meal that wouldn’t require hours chained to the stove. The aroma that filled the kitchen as it baked – a delightful blend of savory garlic, sweet tomatoes, earthy spinach, and melting cheese – had everyone migrating towards the oven before the timer even went off. My kids, who sometimes approach spinach with suspicion, devoured their portions without a second thought, won over by the cheesy goodness and the tender rice infused with tomatoey flavor. It’s that perfect intersection of wholesome and indulgent, a dish that feels special enough for a Sunday dinner but is genuinely simple enough for a busy Tuesday night. It reheats beautifully, making it a fantastic option for meal prep, and its versatility means you can easily tweak it based on what you have on hand. Honestly, it’s more than just a recipe; it’s become a reliable source of comfort food that brings smiles to the table every single time.

Ingredients

• 1 tablespoon Olive Oil: Good quality extra virgin olive oil for sautéing the aromatics.
• 1 large Onion: Finely chopped, forms the flavor base (about 1.5 cups).
• 3-4 cloves Garlic: Minced, adds pungent depth; adjust to your preference.
• 1 teaspoon Dried Oregano: Provides a classic Mediterranean herbaceous note.
• 1/2 teaspoon Dried Basil: Complements the oregano and tomato flavors.
• 1/4 teaspoon Red Pepper Flakes: Optional, for a gentle touch of warmth.
• 1 ½ cups Uncooked Long-Grain White Rice: Such as Basmati or Jasmine, rinsed thoroughly until water runs clear.
• 1 (28 ounce) can Crushed Tomatoes: Undrained, provides the main tomato flavor and liquid base. Choose good quality for best results.
• 3 cups Vegetable Broth: Low sodium preferred, serves as the primary cooking liquid for the rice.
• 1 (10 ounce) package Frozen Chopped Spinach: Thawed and squeezed thoroughly to remove excess water. Alternatively, use about 5-6 cups fresh baby spinach, wilted.
• 1 teaspoon Salt: Or to taste, enhances all the flavors.
• 1/2 teaspoon Black Pepper: Freshly ground preferred, for a touch of spice.
• 1 cup Shredded Mozzarella Cheese: Divided; provides meltiness and a cheesy topping.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, nutty flavor dimension.
• Fresh Parsley: Optional, chopped for garnish.

Instructions

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar large casserole dish (about 3-quart capacity).
2. Sauté Aromatics: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add Garlic & Spices: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for about 1 minute more, until fragrant. Be careful not to burn the garlic.
4. Toast the Rice: Add the rinsed and drained long-grain white rice to the skillet. Stir constantly and cook for about 2-3 minutes, allowing the rice grains to toast slightly and get coated in the oil and aromatics. This helps develop flavor and prevents clumping.
5. Combine Liquids & Tomatoes: Pour in the crushed tomatoes (undrained) and the vegetable broth. Stir everything together, scraping the bottom of the skillet to loosen any browned bits.
6. Add Spinach & Seasoning: Stir in the thawed and thoroughly squeezed spinach. Ensure it’s well distributed throughout the mixture. Season generously with salt and black pepper. Stir well to combine all ingredients evenly.
7. Bring to a Simmer: Increase the heat slightly and bring the mixture to a gentle simmer. Let it bubble for 1-2 minutes.
8. Add Cheese (Part 1): Remove the skillet from the heat. Stir in half of the shredded mozzarella cheese (1/2 cup).
9. Transfer & Top (If Needed): If your skillet is not oven-safe, carefully transfer the rice mixture to the prepared 9×13 inch baking dish. If using an oven-safe skillet, you can bake directly in it. Sprinkle the remaining mozzarella cheese (1/2 cup) and the grated Parmesan cheese evenly over the top.
10. Bake: Cover the baking dish tightly with aluminum foil or an oven-safe lid. Place it in the preheated oven and bake for 45-55 minutes, or until the rice is tender and most of the liquid has been absorbed. The exact time can vary depending on your oven and the type of rice used.
11. Uncover & Brown (Optional): Carefully remove the foil or lid. If you prefer a browner, crispier top, you can bake uncovered for another 5-10 minutes, or switch the oven to the broil setting for 1-3 minutes (watch very carefully to prevent burning).
12. Rest: Once baked, remove the dish from the oven and let it rest, covered or uncovered, for at least 10-15 minutes before serving. This allows the residual steam to finish cooking the rice and helps the casserole set, making it easier to serve.
13. Garnish & Serve: Garnish with fresh chopped parsley, if desired, and serve hot.

Nutrition Facts

• Servings: Approximately 6-8 servings.
• Calories per Serving: Estimated 350-450 kcal (This is an estimate and can vary based on specific ingredients like cheese type and amount of oil used).
• Protein: A good source of plant-based protein primarily from the rice and cheese.
• Fiber: Contains dietary fiber from the rice, tomatoes, spinach, and onion, supporting digestive health.
• Vitamins: Provides Vitamin A and Vitamin C from the tomatoes and spinach, along with some B vitamins from the rice.

(Note: These are estimates. For precise nutritional information, use a dedicated nutrition calculator with your specific ingredient brands and quantities.)

Preparation Time

• Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes.
• Prep Time: 20-25 minutes (chopping vegetables, rinsing rice, sautéing).
• Cook Time: 50-65 minutes (baking time plus optional browning).
• Resting Time: 10-15 minutes (essential for texture).

How to Serve

This Tomato Spinach Rice Bake is wonderfully versatile and satisfying on its own, but pairing it with simple sides can elevate the meal further. Here are some serving suggestions:

• Serve Directly: Spoon generous portions directly from the baking dish onto plates. The cheesy, bubbly top layer is part of the appeal!
• Garnishes: Enhance the visual appeal and flavor with:
  • Freshly chopped parsley (as mentioned in the recipe)
  • A sprinkle of extra red pepper flakes for more heat
  • A dollop of plain Greek yogurt or sour cream for a cool contrast
  • A drizzle of good quality balsamic glaze
  • Extra grated Parmesan cheese at the table
• Simple Side Salads: A crisp green salad with a light vinaigrette provides a refreshing counterpoint to the rich bake.
  • Classic garden salad (lettuce, cucumber, cherry tomatoes)
  • Arugula salad with lemon dressing
  • Caesar salad (use a vegetarian dressing if needed)
• Bread: Perfect for soaking up any delicious sauce left on the plate.
  • Crusty French baguette
  • Warm garlic bread or garlic knots
  • Simple dinner rolls
• Steamed or Roasted Vegetables: Add more greens to your meal.
  • Steamed broccoli or green beans
  • Roasted asparagus or Brussels sprouts
• Occasions:
  • Ideal for a comforting weeknight dinner.
  • A crowd-pleasing dish for potlucks or family gatherings.
  • Excellent for meal prepping lunches or dinners for the week.
  • A satisfying centerpiece for a vegetarian holiday meal.

Additional Tips

1. Rice Choice Matters: Using long-grain white rice like Basmati or Jasmine is recommended as the liquid ratios and cooking times are optimized for it. Brown rice can be used, but it will require significantly more liquid (potentially an extra cup of broth) and a longer baking time (closer to 1 hour 15 minutes or more). Check for tenderness. Avoid short-grain or Arborio rice, as they will result in a much stickier, risotto-like texture.
2. Squeeze That Spinach!: This is crucial if using frozen spinach. Excess water will make the final bake watery and dilute the flavors. Place the thawed spinach in a clean kitchen towel or multiple layers of paper towels and squeeze firmly until very little liquid comes out. If using fresh spinach, sauté it until wilted before adding, or simply stir it into the hot liquid mixture – it will wilt down significantly.
3. Cheese Variations: Feel free to experiment with cheeses! Provolone, Fontina, or Gruyère melt beautifully and add different flavor profiles. A sharp cheddar could also work well. You can also mix different cheeses for complexity. For a richer dish, stir in a dollop of cream cheese or ricotta with the mozzarella in Step 8.
4. Protein Boost: To make this dish even heartier, consider adding plant-based or animal protein. Stir in a can of rinsed and drained chickpeas or white beans along with the spinach. You could also layer in cooked shredded chicken or cooked crumbled Italian sausage for a non-vegetarian version.
5. Vegetable Variations: Bulk up the veggie content by sautéing other vegetables along with the onion. Diced bell peppers (any color), sliced mushrooms, chopped zucchini, or even some corn kernels would be delicious additions. Adjust seasoning as needed.
6. Check for Doneness: Ovens vary. Start checking the rice for tenderness around the 45-minute mark. Carefully lift the foil (avoiding steam) and take a few grains from the center. If still crunchy, add a splash (1/4 cup) of hot broth or water if it looks dry, re-cover, and continue baking, checking every 5-10 minutes.
7. Achieving a Golden Top: If your bake finishes cooking but the top isn’t as golden as you’d like, don’t be afraid to use the broiler. Remove the foil, switch the oven to broil (high), and watch it constantly for 1-3 minutes. Cheese can go from golden to burnt very quickly under the broiler.
8. Resting is Key: Don’t skip the resting period! It allows the carryover heat to finish cooking the rice perfectly and lets the casserole structure set slightly. This prevents it from being too loose or mushy when you serve it and allows the flavors to meld beautifully.

FAQ Section

1. Q: Can I use brown rice instead of white rice?
   • A: Yes, you can use brown rice, but adjustments are necessary. Brown rice requires more liquid and a longer cooking time. Increase the vegetable broth by about 1 cup and extend the initial covered baking time to at least 60-75 minutes before checking for tenderness. Ensure it’s fully cooked before uncovering. The texture will be chewier than with white rice.
2. Q: How can I make this Tomato Spinach Rice Bake vegan?
   • A: Easily! Substitute the mozzarella and Parmesan cheese with your favorite dairy-free shredded cheese blend (ensure it melts well) and vegan Parmesan alternative. Also, double-check that your vegetable broth is certified vegan, as some may contain hidden animal-derived ingredients. The olive oil and other ingredients are naturally vegan.
3. Q: I only have fresh spinach. How much should I use?
   • A: You’ll need a considerable amount of fresh spinach as it wilts down dramatically. Use approximately 5-6 packed cups of fresh baby spinach. You can either stir it directly into the hot broth mixture (Step 6) where it will wilt, or briefly sauté it after the garlic until wilted before adding the rice. No need to squeeze water from fresh spinach unless you wash it just before using – then pat it dry well.
4. Q: How do I store leftovers, and how long will they last?
   • A: Allow the bake to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day!
5. Q: Can I freeze this Tomato Spinach Rice Bake?
   • A: Yes, you can freeze this dish, although the texture of the rice might become slightly softer upon reheating. Let it cool completely, then wrap the baking dish tightly in plastic wrap followed by aluminum foil, or transfer portions to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven, covered, until heated through (usually 20-30 minutes), or microwave individual portions. You might want to add a splash of broth before reheating if it seems dry.
6. Q: My rice came out crunchy/undercooked. What went wrong?
   • A: This usually happens due to insufficient liquid or not enough baking time. Ensure your oven temperature is accurate and that the dish was tightly covered during the initial bake to trap steam. If you check and it’s crunchy, add about 1/4 to 1/2 cup of hot vegetable broth or water, stir gently if possible, re-cover tightly, and continue baking until tender. Also, ensure you used the correct type of rice (long-grain white).
7. Q: Can I assemble this casserole ahead of time?
   • A: It’s best baked fresh as the rice will start absorbing the liquid immediately upon mixing. However, you can prep components ahead: chop the onion and garlic, measure out spices, thaw and squeeze the spinach, and rinse the rice. This makes assembly much quicker when you’re ready to cook. If you absolutely must assemble ahead, do it no more than an hour or two before baking, store covered in the fridge, and be aware you might need to add 10-15 minutes to the baking time as it’s starting cold.
8. Q: What other herbs or spices would work well in this recipe?
   • A: This recipe is quite adaptable! Besides oregano and basil, you could add or substitute with dried thyme (about 1/2 tsp), smoked paprika (1/2 tsp for a smoky flavor), or a pinch of rosemary. A bay leaf added with the broth (and removed before serving) can also add subtle depth. For fresh herbs, stirring in fresh basil leaves along with the parsley at the end is delicious.