• 3 cups cooked rice
  • 1 3/4 cups shredded Parmesan cheese, divided
  • Salt and ground pepper to taste
  • Nonstick vegetable spray
  • 1/2 cup prepared basil pesto sauce; divided
  • 4 ounces crumbled goat cheese, divided
  • 10 ounces roasted red peppers, drained, patted dry and chopped


Preheat oven to 400 degrees. Combine rice, 1 1/2 cups Parmesan cheese, salt and pepper in a medium bowl.

Spray a 7-inch diameter souffle dish or springform pan with nonstick vegetable spray. Place 1/2 of rice mixture in bottom of prepared dish; pat down well. Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Layer 1/2 of red peppers over goat cheese. Repeat above layers. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 12-15 minutes in preheated oven. Cut into wedges to serve.

Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 10986

nutrition information per serving

433 calories; 25g total fat; 52mg cholesterol; 865mg sodium; 29g carbohydrates; 1g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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