Tomato Olive Rice Bake

1/2 C tomato paste
3 - garlic cloves, minced
1 t molasses
1 1/2 t dried oregano
1/2 t sea salt
1/8 t ground black pepper
3 C cooked brown/wild rice mixture
2 C fresh spinach, packed and roughly chopped
1 C bell peppers, chopped
1 - 28 oz. can diced tomatoes, drained
1/2 C red onions, finely chopped
1 T dried dill
1/4 C kalamata olives, chopped
1 T olive oil

Preheat oven to 375° F. In a large bowl, combine tomato paste, garlic, molasses, oregano, salt, and pepper, and mix well. Stir in remaining ingredients.

Transfer mixture to a lightly oiled 8x12 baking dish. Bake for 23-27 minutes, until the top lightly browns.

From Everyday Vegan