Spaghetti Rice Fusion

Directions

Preheat the oven to 350°F.

In a large oven-safe pot, melt the butter over medium heat on the stove.

Add the long-grained white rice and cook, stirring constantly, for about 2-3 minutes until the rice is lightly toasted.

Pour in the water and add the table salt. Stir well.

Cover the pot and transfer it to the preheated oven. Bake for 20 minutes, or until the rice is fully cooked and all the water is absorbed.

While the rice is baking, bring a large pot of water to a boil on the stove.

Add the broken dry spaghetti pasta to the boiling water and cook according to package instructions until al dente. Drain the pasta and set aside.

In a medium saucepan, heat the cooking oil over medium heat.

Add the tomato pasta sauce to the saucepan and heat through, stirring occasionally.

Season the tomato pasta sauce with ground black pepper. Adjust seasoning with more salt and pepper if desired.

Once the rice is done baking, remove the pot from the oven and fluff the rice with a fork.

Gently fold the cooked spaghetti into the rice mixture until well combined.

Pour the heated tomato pasta sauce over the rice and spaghetti mixture. Stir to evenly coat.

Serve the Spaghetti Rice Fusion hot, garnishing with additional black pepper if desired.