Baked Cheddar And Tomato Rice

1. 1

   Heat oven to 180c/160c fan/gas 4.

2. 2

   Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.

3. 3

   ~Add garlic and cook another minute.

4. 4

   Stir in the rice and when fully coated with oil add the stock and tomatoes.

5. 5

   Season.

6. 6

   Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.

7. 7

   Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.

8. 8

   Stand for 5 minutes before serving.

9. 9

   For Vegetarian use the 1 liter vegetable stock not the Chicken stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.