Fridge-foraged Spiced Rice & Roasted Pepper Casserole

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13 inch baking dish.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of sliced yellow onion, 2 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Sauté until the aromatics are softened and fragrant, about 5 minutes.

Stir in 1 1/2 teaspoons of garam masala, 1/2 teaspoon of turmeric powder, and 2 tablespoons of tomato paste. Cook for 1 minute to bloom the spices and caramelize the tomato paste.

Pour 1 cup of broth into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3 minutes to slightly reduce, then remove from heat.

In the prepared baking dish, combine 3 cups of leftover cooked rice, 2 cups of chopped mixed bell peppers, 2 cups of leftover cooked chicken or chickpeas, and the spiced broth mixture. Toss everything together until the ingredients are evenly coated.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up slightly.

Remove the casserole from the oven and garnish with 1/4 cup of freshly chopped cilantro before portioning and serving.