- 1 tbsp oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4 medium mushrooms, diced fairly small
- 1 large handful spinach, finely chopped
- 400 g tin (~ 1 1/3 cups) chopped tomatoes
- 150 g (~ 5 oz / ~ 2/3 cup) uncooked long-grain white rice
- 150 ml (~ 1/2 cup) vegetable stock
- 50 g (~ 1/2 cup) grated cheese (I used a mixture of mozzarella and cheddar)
Heat a dash of oil in a frying pan, and add the diced onion, garlic, mushrooms and spinach. Cook for 5-10 minutes over a medium heat, stirring regularly, until the vegetables are fairly soft.
Add the chopped tomatoes, rice, and vegetable stock, and mix well. Transfer the mixture to a baking dish (mine measured approximately 8 x 8 inches), and add a lid (you can use kitchen foil if you don't have a lid).
Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the rice is almost entirely cooked. Give it a stir, then sprinkle with grated cheese. Return to the oven (uncovered) until the cheese has crisped up to your liking (another 10-15 minutes).
Nutrition Facts
Cheesy Tomato Baked Rice
Amount Per Serving (1 portion)
Calories 355
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3.6g18%
Cholesterol 15mg5%
Sodium 296mg12%
Potassium 664mg19%
Carbohydrates 56.5g19%
Fiber 4.5g18%
Sugar 2.2g2%
Protein 11.6g23%
Calcium 187mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.