Baked Cheddar and Tomato Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a good side dish, or main for veggies. Ingredients:
2 tablespoons oil |
1 onion, thinly sliced |
1 red pepper, deseeded and sliced |
1 garlic clove, finely chopped |
300 g long grain rice |
1 liter chicken stock or 1 liter vegetable stock |
227 g canned chopped tomatoes |
100 g mature cheddar cheese, cubed |
Directions:
1. Heat oven to 180c/160c fan/gas 4.
2. Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
3. ~Add garlic and cook another minute.
4. Stir in the rice and when fully coated with oil add the stock and tomatoes.
5. Season.
6. Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
7. Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
8. Stand for 5 minutes before serving.
9. For Vegetarian use the 1 liter vegetable stock not the Chicken stock.
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