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.
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Ingredients
- 2 tins tomato soup
- 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 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.
Nutrition
Calories: 300kcalCarbohydrates: 63gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 1264mgPotassium: 384mgFiber: 4gSugar: 4gVitamin A: 5699IUVitamin C: 10mgCalcium: 82mgIron: 1mg
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