Ingredients
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¾ cup grated Parmigiano-Reggiano cheese
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½ cup dry bread crumbs
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3 tablespoons olive oil
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1 yellow onion, sliced
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1 (23 ounce) jar tomato purée (passata)
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1 cup low-sodium vegetable broth
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1 cup frozen peas
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¼ cup chopped fresh basil
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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1 clove garlic, minced
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1 teaspoon coarsely ground black pepper
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½ teaspoon red pepper flakes (Optional)
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1 ¼ cups uncooked short-grain white rice
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water as needed
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1 cup cubed provolone cheese
Directions
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Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
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Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
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While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
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Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
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Bake in the preheated oven until bubbly and browned on top, about 15 minutes.
Tips
Use whatever cheese you have on hand.
Nutrition Facts (per serving)
443 | Calories |
17g | Fat |
58g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 443 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 7g | 34% |
Cholesterol 24mg | 8% |
Sodium 909mg | 40% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 17g | 34% |
Vitamin C 19mg | 21% |
Calcium 356mg | 27% |
Iron 6mg | 34% |
Potassium 669mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.