This baked rice recipe requires little prep time, but does need time to cook and bake. It’s worth the wait! The recipe is also highly adaptable: think cilantro, black beans, and cherry tomatoes for a Mexican-inspired version, or roasted red peppers, sliced kalamata olives, and feta or goat cheese for a Mediterranean style. Beans definitely make it feel more substantial; this version was mighty tasty with leftover Great Northern beans. Depending on your chosen ingredients, try adding lemon zest or balsamic vinegar for more kick.
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Special equipment: A medium Dutch oven (I love my Le Creuset, a very worthy investment).
Change it up: You may substitute short grain brown rice for the long grain.
Make it vegan: Simply skip the Parmesan cheese.