Baked Cheddar And Tomato Rice Recipe

Ingredients for Baked Cheddar And Tomato Rice

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• Garlic Clove
• Long Grain Rice
• Chicken Stock
• Chopped Tomatoes
• Cheddar Cheese

How to Make Baked Cheddar And Tomato Rice

1. Preheat oven to 180°C (160°C fan/ Gas Mark 4).
2. Heat 1 tablespoon of olive oil in a large ovenproof casserole dish over medium heat. Add 1 medium onion, chopped, and 1 red bell pepper, chopped. Cook for 5 minutes, until softened and golden.
3. Add 2 cloves garlic, minced, and cook for another minute until fragrant.
4. Stir in 1 cup of long-grain rice until all grains are coated in oil. Pour in 400ml vegetable or chicken stock and 400g canned chopped tomatoes.
5. Season generously with salt and pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes, or until almost all the liquid is absorbed.
7. Sprinkle 150g of grated cheddar cheese evenly over the rice.
8. Cover the casserole dish and bake in the preheated oven for 30 minutes, or until the rice is tender and the cheese is melted and bubbly.
9. Let stand for 5 minutes before serving. Enjoy!