Ingredients:

• cooking spray

• 2 tablespoons unsalted butter

• 1 1/2 teaspoons minced garlic

• 1/4 teaspoon crushed red pepper

• 1 1/2 cups uncooked parboiled long-grain white rice

• 2 1/4 cups vegetable or chicken stock

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 cups marinara sauce, divided

• 1/4 cup freshly grated Parmesan cheese

• 15 pepperoni slices

• 1 cup shredded low-moisture part-skim mozzarella cheese

• torn fresh basil leaves

Instructions:

• Gather all Ingredients. Spray an 8-inch broiler-safe baking dish with cooking spray, and set aside.

• Melt butter in a large saucepan over medium heat. Add garlic and crushed red pepper and cook, stirring often, until garlic is lightly browned and aromatic, about 1 minute. Add rice, and cook, stirring occasionally until lightly toasted, about 3 minutes.

• Stir in stock, salt, pepper, and 1 1/2 cups marinara sauce. Bring to a boil over medium heat, reduce heat to medium-low, and simmer, covered, stirring every few minutes, until rice is almost fully cooked through, 18 to 20 minutes

• Preheat the oven to 350 degrees F (175 degrees C);

• Remove from heat, stir in Parmesan cheese and remaining 1/2 cup marinara, until evenly combined.

• Transfer rice mixture to the prepared baking dish, spreading it into an even layer.

• Top evenly with pepperoni and mozzarella.

• Bake in the preheated oven until cheese is melted, about 10 minutes. With baking dish still in the oven, increase oven temperature to broil; broil until cheese is just golden brown, 2 to 5 more minutes.

  Remove from the oven and garnish with basil