Ingredients for Ratatouille Rice
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Mushroom
- Red Bell Pepper
- 1 medium eggplant, diced
- 1 (28-ounce) can crushed tomatoes
- Chicken Broth
- Dried Thyme Leaves
- Brown Rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ratatouille Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ratatouille Rice
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 7 minutes.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Add 8 ounces cremini mushrooms, sliced; 1 bell pepper (any color), chopped; and 1 medium eggplant, diced.
- Cook, stirring occasionally, until the vegetables have released their liquid and it has evaporated, about 5-7 minutes.
- In a 3- or 4-quart casserole dish, combine the vegetable mixture with 1 (28-ounce) can crushed tomatoes, 1 cup vegetable broth, 1 teaspoon dried thyme, and 1 ½ cups brown rice.
- Stir to combine, cover the casserole dish with a lid or aluminum foil, and bake for 45-55 minutes, or until the rice is tender and the liquid is absorbed. If the top is browning too quickly, loosely tent with foil.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
33g
Fat
3g
Carbs
16g
