Mediterranean Baked Rice & Potato Casserole with Roasted Tomatoes & Onions

Mediterranean Baked Rice & Potato Casserole with Roasted Tomatoes & Onions ingredients

• 1.5 cups long-grain white rice
• 3 medium russet potatoes
• 1 pint cherry tomatoes
• 1 medium red onion
• 2 medium carrots
• 3.5 cups vegetable broth
• 3 tbsp olive oil
• 3 cloves garlic cloves
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley
• 1/4 cup feta cheese

Watch how to make Mediterranean Baked Rice & Potato Casserole with Roasted Tomatoes & Onions

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Mediterranean Baked Rice & Potato Casserole with Roasted Tomatoes & Onions

1. Preheat Oven & Prep Veggies: Preheat your oven to 375°F (190°C). In a large baking dish (approx. 9x13 inch), combine the 3 medium diced russet potatoes, 1 pint of halved cherry tomatoes, 1 medium thinly sliced red onion, and 2 medium sliced carrots.
2. Season Vegetables: Drizzle the vegetables with 2 tablespoons of olive oil. Add the 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything gently to ensure the vegetables are evenly coated.
3. Add Rice & Liquid: Add the 1.5 cups of uncooked long-grain white rice to the baking dish, spreading it evenly among the vegetables. Pour in the 3.5 cups of vegetable broth, ensuring the rice is submerged.
4. Season & Cover: Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to the broth. Cover the baking dish tightly with aluminum foil. This traps the steam, ensuring the rice cooks properly.
5. Initial Bake: Bake for 45 minutes, undisturbed. The rice should absorb most of the liquid and the vegetables should be tender.
6. Uncover & Continue Baking: Carefully remove the foil. Stir gently to fluff the rice and distribute the vegetables. Drizzle with the remaining 1 tablespoon of olive oil. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the liquid is fully absorbed, the rice is tender, and the vegetables are slightly caramelized around the edges.
7. Rest & Serve: Remove the casserole from the oven and let it rest, uncovered, for 5-10 minutes before serving. This allows the remaining moisture to be absorbed and the flavors to settle. Garnish with 2 tablespoons of fresh chopped parsley and crumbled feta cheese, if desired. Serve warm.

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