This rice casserole stuffed and roasted in a pan is perfect to prepare in advance and heat before serving, even in the microwave.

A simple recipe presented with step-by-step photos, which you can also make with leftover rice (for example, if you’ve made a rice salad and have leftovers).

We used boiled and squeezed Swiss chard, but it will be delicious with spinach or mixed greens (those ready-to-use bags you find in the supermarket).

In any case, the rice casserole stuffed and roasted in a pan will be a hit, and you can also fill it with cooked ham or speck, and for a vegetarian version, you can omit the cured meats.

A complete main course since it has the proteins from cheese and cured meats, carbs from rice, and the minerals from the vegetables.

If you like rice and want some fun ideas, here are more recipes to try and save, and then right after the photo, let’s discover how to prepare this rice casserole stuffed in a pan!!

Rice Casserole Stuffed and Roasted in a Pan

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Hours
Preparation time: 30 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Rice Stuffed and Roasted in a Pan

1 1/4 cups rice (arborio or carnaroli)
5 1/4 cups water
2 eggs
to taste chopped parsley
2 pinches salt
1 pinch garlic powder
9 oz Swiss chard, cooked, boiled (or spinach or mixed greens)
1 white onion (medium)
3 1/2 tbsp butter
3/4 cup all-purpose flour
2 3/4 oz emmental cheese (sliced)
3 1/2 oz prosciutto crudo
2 pinches nutmeg
2 pinches salt
to taste black pepper

Preparation of Rice Stuffed and Roasted in a Pan

1-To prepare the Rice Stuffed and Roasted in a Pan first, a few hours before, cook the rice in abundant lightly salted water.
Once cooked, cool it down and fluff it with a fork.

2- Add the eggs, the fresh chopped parsley, season with garlic powder, and a pinch of salt.

3- Mix well all the ingredients and set aside dividing into 2 parts.
4- Melt the butter in a pan of 8 1/2 inches that you will use to make the casserole.
5- Finely chop the onion and let it soften in the pan until it becomes almost transparent.
6- Squeeze and chop the Swiss chard cooked previously (you can use mixed greens or even frozen spinach).
Add it to the onions, season with salt, pepper, and nutmeg, and let it flavor for a few minutes.
7- Then add the flour and mix it quickly with the rest while still on the heat.
8- Remove from the heat and mix again until you get a consistent and homogeneous mixture.
Set aside in a bowl.
9- In the same pan where you cooked the vegetables, form an even layer with half of the previously cooked rice.
Approximately 1/2 inch thick, pressing down well with a wooden spoon also at the edges.
10- Fill with the previously cooked vegetables, cover with the sliced cheese previously cut into strips.
11- Spread the prosciutto crudo to cover well (you can use cooked ham or speck if desired).
12- Cover the stuffed rice casserole with the remaining rice, pressing well with hands or a wooden spoon.
Cook over medium heat with the lid on for at least 10 minutes.
13- Flip the rice stuffed roasted in a pan using a flat plate or a wooden cutting board, and slide it gently back into the pan.
14- Finish cooking without the lid over medium heat for another 10 minutes.
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