I like rice in tomato sauce. It’s a different way to change things up from time to time. This easy dish offers a more Italian flavor. Plus, it’s covered with cheesy goodness, and you can never go wrong with that. The dish is nice and moist. Even on the second day it doesn’t dry out a ton, making the leftovers perfect for bringing to work or school on the second day and reheating. Here’s how I make it.
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- measuring cups
- measuring spoons
- large mixing bowl
- baking dish
- cutting board
Cuisinart 15-Piece Stainless Steel Block SetiNeibo silicone serving spoon with stainless handlePyrex Prepware 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceCounterArt Flexible Cutting Mat, Set of 4OXO Good Grips Silicone Cookie SpatulaPyrex 3 Quart 9×13 Glass Oblong Baking Dish with Lid
- 4 cups cooked white rice
- 9-12 oz chicken (I used 9 oz package Perdue Short Cuts Original Roasted)
- 2 cups diced tomatoes (drained)
- 8 oz shredded mozzarella cheese
- 1 cup pasta sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
Preheat the oven to 350 f.
Add the cooked rice into a mixing bowl. Add in the red sauce and then the chicken,
Add in thepasta sauce and diced tomatoes and stir.
Add in the seasonings and the chicken and stir.
Add about half of the shredded cheese into the rice.
Pour the rice mixture into the baking pan.
Top the rice mixture with the remainder of the shredded cheese.
Bake for 15-20 minutes until the cheese is bubbling.