Baked Cheddar and Tomato Rice

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 180c/160c fan/gas 4.
  • Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
  • ~Add garlic and cook another minute.
  • Stir in the rice and when fully coated with oil add the stock and tomatoes.
  • Season.
  • Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
  • Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
  • Stand for 5 minutes before serving.
  • For Vegetarian use the 1 liter vegetable stock not the Chicken stock.
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