Ingredients

• cooking spray
• 2 tablespoons unsalted butter
• 1.5 teaspoons minced garlic
• 0.25 teaspoons crushed red pepper
• 1.5 cups white rice
• 2.25 cups vegetable
• 0.5 teaspoons kosher salt
• 0.25 teaspoons black pepper
• 2 cups marinara sauce
• 0.25 cups Parmesan cheese
• 15 pepperonis slices
• 1 cup shredded low-moisture part-skim mozzarella cheese
• torn fresh basil leaves

Instructions

1. 1 Gather all Ingredients. Spray an 8-inch broiler-safe baking dish with cooking spray, and set aside.
2. 2 Melt butter in a large saucepan over medium heat. Add garlic and crushed red pepper and cook, stirring often, until garlic is lightly browned and aromatic, about 1 minute. Add rice, and cook, stirring occasionally until lightly toasted, about 3 minutes.
3. 3 Stir in stock, salt, pepper, and 1 1/2 cups marinara sauce. Bring to a boil over medium heat, reduce heat to medium-low, and simmer, covered, stirring every few minutes, until rice is almost fully cooked through, 18 to 20 minutes
4. 4 Preheat the oven to 350 degrees F (175 degrees C);
5. 5 Remove from heat, stir in Parmesan cheese and remaining 1/2 cup marinara, until evenly combined.
6. 6 Transfer rice mixture to the prepared baking dish, spreading it into an even layer.
7. 7 Top evenly with pepperoni and mozzarella.
8. 8 Bake in the preheated oven until cheese is melted, about 10 minutes. With baking dish still in the oven, increase oven temperature to broil; broil until cheese is just golden brown, 2 to 5 more minutes.
9. 9 Remove from the oven and garnish with basil.

Nutrition per serving