Baked Tomato Rice Breakfast Skillet

Ingredients

• 2 cups cups Cooked basmati rice
• 1 cup Canned diced tomatoes
• 1/2 Yellow onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C) and grease a small baking dish with olive oil.

2. 2

   Dice the onion and mince the garlic.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the onion for 4 minutes, then add garlic for 1 minute.

4. 4

   Stir in diced tomatoes, oregano, salt, and pepper; simmer 3 minutes.

5. 5

   Fold in the cooked basmati rice, then transfer to the baking dish and drizzle with remaining olive oil.

6. 6

   Bake 25 minutes until hot and lightly crisped on top.

7. 7

   Cool, cover, and refrigerate up to 3 days; reheat portions in the oven or skillet.