Baked Rice Caprese

How to make Baked Rice Caprese recipe - Sliced fresh tomatoes, basil leaves, and mozzarella cheese baked over steamed white rice and drizzled with a balsamic dressing make for a simple side dish that serves well with many main dishes such as grilled chicken, beef, or fish. Steam your rice ahead of time to save time assembling. I like to have my boys help layer the cheese, basil, and tomatoes. This recipe also makes great leftovers.

Ingredients:
2 cups long-grain white rice
1⁄2 pound fresh mozzarella cheese, sliced 1⁄8 inch thick
8 to 10 large fresh basil leaves
4 medium vine-ripe tomatoes, sliced 1⁄8 inch thick
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Bring a large saucepan with 2 cups of water to a boil. Stir in the rice, cover, and reduce the heat to low. Simmer for 20 minutes, until the water is absorbed. Transfer the cooked rice to the prepared baking dish.

3. Top the rice evenly with the mozzarella slices, basil leaves, and tomato slices and season with the salt and pepper. Add the olive oil and vinegar to a small bowl and whisk to combine. Drizzle over the top of the tomatoes. Bake for 30 to 35 minutes, until the cheese is melted.