Mushroom and Rice On-Pot

1. 1

   Heat the oven to 375F

2. 2

   Tip the rice into a sieve and, rinse under cold running water, then leave to drain.

3. 3

   Heat the oil in a flameproof casserole, add the onion then fry until softened, about 5 minutes.

4. 4

   Stir in the rosemary and mushrooms, then fry briefly.

5. 5

   Add the rice, stir to coat in the oil, then add the peppers, tomatoes, broth and some freshly ground pepper.

6. 6

   Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 minutes until the rice is tender.

7. 7

   Scatter over the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.