2. **Add vegetables & seasoning:**
Stir in diced peppers and garlic. Cook for 3–4 minutes until slightly softened. Add Italian seasoning, paprika, salt, and pepper.
3. **Build the casserole base:**
Stir in rice, broth, tomato sauce, and diced tomatoes. Mix well.
4. **Simmer:**
Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes (longer for brown rice, \~40 min) until rice is tender, stirring occasionally. Add a splash more broth if mixture gets too thick.
5. **Add cheese:**
Sprinkle cheese over the top, cover again for 2–3 minutes until melted and gooey.
6. **Serve:**
Garnish with fresh parsley and enjoy hot!
👉 This dish is perfect for meal prep, as it reheats beautifully. You can also bake it in a casserole dish topped with cheese if you prefer a more “oven-baked” finish.
Would you like me to also give you a **baked version** (assembled in a casserole dish and finished in the oven)?