5-ounce) can diced fire-roasted tomatoes and their juices, and 2 teaspoons Worcestershire sauce. Scrape up any browned bits from the bottom of the pan if needed. Add 1 cup long grain white rice, the remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil.Cover and transfer the pot to the oven. Bake until the rice is tender and the liquid is absorbed, about 20 minutes. Meanwhile, grate 2 ounces low-moisture mozzarella cheese (about 1/2 cup) and 2 ounces sharp cheddar cheese (about 1/2 cup) on the large holes of a box grater. Pick the leaves from 4 large sprigs fresh parsley and finely chop until you have 2 tablespoons.Remove the pot from the oven, uncover, and stir. Turn the oven to broil. Sprinkle the top evenly with the cheeses. Return the pot to the oven and broil uncovered until the cheese is melted, bubbly, and golden, 4 to 5 minutes. Let cool 10 minutes before sprinkling with the parsley and serving.Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 3 days.
