Tomato Butter Rice with Spaghetti

Directions

Preheat the oven to 350°F.

In a medium saucepan over high heat, combine the long-grained rice, water, 1 tablespoon of butter, and 1 teaspoon of salt. Bring to a boil.

Once the water is boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until the water is fully absorbed and the rice is tender.

In a small saucepan over medium heat, combine the tomato pasta sauce and ground black pepper. Stir occasionally until heated through, about 5-7 minutes. Set aside.

In a large pot, bring water to a boil and add 1 tablespoon of cooking oil and 1/2 teaspoon of salt. Add the dry spaghetti pasta and cook according to the package directions until al dente. Drain the pasta and set aside.

Once the rice is cooked, fluff it with a fork and transfer it to an oven-safe dish. Top the rice with 1 tablespoon of butter, allowing it to melt and coat the rice evenly.

Pour the heated tomato pasta sauce evenly over the rice. Use a spatula to gently mix the sauce into the rice, ensuring it is well combined.

Spread the cooked spaghetti pasta evenly over the top of the tomato butter rice. Use a spatula to gently press the pasta into the rice mixture.

Place the oven-safe dish in the preheated oven and bake for 10-15 minutes, or until the pasta is slightly crispy on the edges and the flavors have melded together.

Remove the dish from the oven and let it cool for a few minutes before serving. Serve warm and enjoy!