By Lindsay Burns
Preheat the oven to 180°C (350°F).
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium pot, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Cover, reduce the heat to low, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, finely chop the onion and dice the tomatoes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
Add the diced tomatoes to the skillet with the onions and cook for an additional 5 minutes until the tomatoes are soft.
Meanwhile, cut the fish into bite-sized pieces. Season with 1/2 teaspoon of salt and black pepper.
In a separate pot, cook the pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
In a baking dish, combine the cooked rice, sautéed onions and tomatoes, cooked pasta, and raw fish pieces. Drizzle with the remaining 1 tablespoon of olive oil and mix well to combine.
Grate the cheese and sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes or until the cheese is melted and the fish is cooked through.
Remove from the oven and let cool slightly before serving. Enjoy your cheesy fish and tomato rice casserole!
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This Casserole Fish Main Dish recipe is ready in 45 minutes and features rice, onions, fish and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 180°C (350°F).
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium pot, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Cover, reduce the heat to low, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, finely chop the onion and dice the tomatoes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
Add the diced tomatoes to the skillet with the onions and cook for an additional 5 minutes until the tomatoes are soft.
Meanwhile, cut the fish into bite-sized pieces. Season with 1/2 teaspoon of salt and black pepper.
In a separate pot, cook the pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
In a baking dish, combine the cooked rice, sautéed onions and tomatoes, cooked pasta, and raw fish pieces. Drizzle with the remaining 1 tablespoon of olive oil and mix well to combine.
Grate the cheese and sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes or until the cheese is melted and the fish is cooked through.
Remove from the oven and let cool slightly before serving. Enjoy your cheesy fish and tomato rice casserole!
Calories per Serving: 450
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