Ww Low Fat Baked Tomato Rice

Recipe by Shuzbud
READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 350°F or 180°C.
  • Put the rice in an ovenproof casserole dish. Add the finely diced onion.
  • Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
  • Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
  • Cover with a lid or tin foil and bake in the oven for 45 minutes.
  • Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
  • Serve hot or allow to cool and store in the fridge to be reheated.
  • NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.
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