One-Pan Onion and Tomato Rice Bake

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes, stirring occasionally.

3.Once the onions are caramelized, add the diced tomatoes to the skillet and cook for another 5 minutes until they start to soften.

4.Stir in the garlic powder, dried oregano, paprika, salt, and pepper, mixing well to combine with the onions and tomatoes.

5.Add the rice to the skillet, stirring to coat the rice with the onion and tomato mixture.

6.Pour in the vegetable broth, ensuring the rice is evenly distributed. Bring the mixture to a gentle boil.

7.Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

8.If using cheese, remove the cover from the skillet, sprinkle the grated cheese on top, and return it to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

9.Once done, remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh basil leaves before serving.