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Brown Rice and Pepper Casserole

Brown Rice and Pepper Casserole dish


2 tablespoons olive oil
1 large onion, chopped
2 bell peppers (red, green, yellow or mix), chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1 14.5-ounce can diced tomatoes, drain but keep the juices for later
3 cups cooked Riceland Natural Brown Rice
Salt, pepper and cayenne to taste
1 large egg


  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons oil in a large skillet. Add onion and bell peppers. Cook over medium-low heat for 5 minutes.
  3. Add garlic and ½ teaspoon paprika, and sauté for a few seconds. Add tomatoes and cook over medium-low heat, stirring often until vegetable mix thickens.
  4. Remove from heat, add cooked rice and mix well. Season with salt, pepper and cayenne.
  5. Beat egg with remaining paprika. Add enough water and reserved tomato juice to make ¼ cup. Add to egg and mix until well blended.
  6. Lightly spray 2 quart baking dish with non-stick spray. Place rice mixture evenly over the bottom of the dish. Add egg mixture on top. Pour ½ cup water around the edge of casserole pan and bake 30 minutes or until top is lightly browned.