Amazon.co.uk Widgets skip to Main Content
Baked Tomato Rice

I wanted to design a quick fix rice dish using up vegetables and a tin of condensed soup. Perfect for children and jazz it up with chilli flakes and whatever herbs you like for a more grown up version.

1 tin condensed tomato soup (I used Cambells)

100 g butter

1 onion, finely diced

1 large carrot, finely diced

2 sticks celery, finely diced

1 clove garlic, minced

1 tsp dry oregano

1 tbsp tomato purée

200 g mixed veg (I used broccoli and courgette)

pinch of dry chilli flakes (optional)

250 g carnorolli or arborio rice

2 tsp salt

Place a dish in the oven large enough to hold all the rice, soup and veg and preheat the to 160C fan,

Pour the condensed soup into a jug and make up to 1.2 litres water from a from a freshly boiled kettle.

Melt half the butter in a saucé or frying pan over a low heat. Cook the onions for 5 minutes, add carrot, celery, garlic and oregano along with chilli flakes if using. Cook for 5 minutes.

Stir in the tomato purée, add the rest of the vegetables. Turn the heat up, add the rest of the butter and allow to melt,  tip in the rice and mix thoroughly. Pour in the soup sprinkle with the salt then remove the hot dish from the oven and tip everting in, return to the oven and bake for 25 minutes.

Baked tomato rice

Baked tomato rice

Jules
I wanted to design a quick fix rice dish using up vegetables and a tin of condensed soup. Perfect for children and jazz it up with chilli flakes and whatever herbs you like for a more grown up version. Serves for 4 as a main course or 6 as a side dish.
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Course Main Course, Side Dish
Servings 4 People
Calories 300 kcal

Ingredients
  

  • 1 tin condensed tomato soup ( i used Campbells)
  • 100 g butter
  • 1 onion finely diced
  • 1 large carrot finely diced
  • 2 sticks celery finely diced
  • 1 clove garlic minced
  • 1 tsp dry oregano
  • 1 tbsp tomato purée
  • 200 g mixed vegetables (I used broccoli and courgette)
  • pinch dry chilli (optional)
  • 250 g carnorolli or arborio rice
  • 2 tsp salt

Instructions
 

  • Place a dish in the oven large enough to hold all the rice, soup and veg and preheat the to 160C fan,
  • Pour the condensed soup into a jug and make up to 1.2 litres water from a from a freshly boiled kettle.
  • Melt half the butter in a sauté or frying pan over a low heat. Cook the onions for 5 minutes, add carrot, celery, garlic and oregano along with chilli flakes if using. Cook for 5 minutes
  • Stir in the tomato purée, add the rest of the vegetables. Turn the heat up, add the rest of the butter and allow to melt,  tip in the rice and mix thoroughly. Pour in the soup sprinkle with the salt then remove the hot dish from the oven and tip everting in, return to the oven and bake for 25 minutes.
    Chop broccoli including the stalksChop broccoli including the stalksChop broccoli including the stalksChop broccoli including the stalksChop broccoli including the stalksChop broccoli including the stalks

Nutrition

Sodium: 1264mgCalcium: 82mgVitamin C: 10mgVitamin A: 5699IUSugar: 4gFiber: 4gPotassium: 384mgCholesterol: 3mgCalories: 300kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 2gProtein: 8gCarbohydrates: 63gIron: 1mg
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)

This Post Has 0 Comments

Leave a Reply

Search
Search
Generic filters
X
X