Baked Rice Or Pasta Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or similar) with a little olive oil or nonstick spray.

Heat a large skillet over medium heat and add 2 tbs olive oil. Add the chopped onion and diced carrot and sauté 6–8 minutes until softened and translucent. Season lightly with a pinch of salt and black pepper.

If using raw chicken or other raw protein, cook it now in the skillet until no longer pink; then shred or dice. If using pre-cooked chicken, simply warm it briefly in the pan with the vegetables for 1–2 minutes.

In a large bowl combine the uncooked rice and uncooked pasta (if you prefer only rice or only pasta, use equivalent volume: 1.5 cups rice OR 2 cups pasta). Add the sautéed vegetables and cooked chicken to the bowl.

Stir in 1.5 cups tomato sauce, 1/2 cup heavy cream, 3 cups broth, 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, 1 tsp basil and 1/4 tsp red pepper flakes (if using). Mix thoroughly so the rice and pasta are evenly coated and submerged in liquid (the liquid should cover the mixture by about 1/4 inch; if not, add up to 1/4 cup more broth).

Pour the combined mixture into the prepared baking dish and spread into an even layer. Cover the dish tightly with foil (spray the underside of the foil with cooking spray or place a sheet of parchment between food and foil to prevent sticking).

Bake covered in the preheated oven for 35 minutes. After 35 minutes remove the foil, stir gently to redistribute any liquid, then sprinkle the shredded mozzarella evenly across the top.

In a small bowl mix the breadcrumbs with the melted butter, then sprinkle the breadcrumb mixture over the cheese. Return the dish to the oven, uncovered, and bake 10–15 more minutes until rice and pasta are tender, sauce is bubbling at the edges, and topping is golden.

If you like a deeper brown on the top, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.

Remove the dish from the oven and let rest 5–10 minutes to allow the liquid to settle and make slicing easier.

Sprinkle with chopped fresh parsley, taste and adjust salt and pepper if needed. Serve warm, spooning onto plates so each portion gets both rice/pasta and topping.