Ww Low Fat Baked Tomato Rice

1. 1

   Heat the oven to 350u00b0F or 180u00b0C.

2. 2

   Put the rice in an ovenproof casserole dish. Add the finely diced onion.

3. 3

   Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.

4. 4

   Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.

5. 5

   Cover with a lid or tin foil and bake in the oven for 45 minutes.

6. 6

   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.

7. 7

   Serve hot or allow to cool and store in the fridge to be reheated.

8. 8

   NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.