Baked Cheddar And Tomato Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.