Tomato Spaghetti Rice Bake

Directions

Preheat the oven to 350°F.

In a medium saucepan on the stove, melt the butter over medium heat.

Add the long-grained white rice to the saucepan and stir to coat it in butter. Toast the rice for about 2 minutes until it starts to lightly brown.

Pour in the water, add 1/2 teaspoon of salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Set aside.

In a large skillet, heat the cooking oil over medium heat. Add the broken spaghetti pasta pieces and cook, stirring frequently, for about 3 minutes until they are golden brown.

Stir in the tomato pasta sauce, the remaining 1/2 teaspoon of salt, and the ground black pepper. Mix well and allow the sauce to simmer for 5 minutes.

Combine the cooked rice with the tomato spaghetti mixture in the skillet. Stir until all ingredients are well integrated.

Transfer the mixture into an oven-safe baking dish and spread it out evenly.

Bake in the preheated oven for 20 minutes until the top is slightly crispy and golden.

Remove from the oven and let it cool for a few minutes before serving.