It's important to rinse the rice before you start to remove excess starch which will stop the rice clumping when cooked.
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Ingredients
- 350 g basmati rice
- 1 onion diced
- 2 cloves garlic finely diced
- 1 stick celery diced
- 1 red chilli (or 1/2 tsp chilli flakes) fresh chilli sliced
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 750 ml hot stock (chicken or vegetable)
- 1.5 tsp salt
- 2 x 120 g tins sardines in tomato sauce
- torn basil leaves to finish
Instructions
- Pre heat the oven to 220c fan.
- Put the rice in a fine mesh sieve and run under cold until the water runs clear, set aside.
- Heat a splash of oil in a wide oven proof casserole pan, sauté onions and celery for 7 minutes until soft. stir in garlic, cook for a couple of minutes then add chilli, tomato purée and chopped tomatoes.
- Add the rice and stir to combine, add the salt to taste to the stock and pour over the rice, don't stir. Put a lid on or tightly seal with foil and bake for 25 minutes. Remove from the heat and leave to stand whilst still covered for 10 minutes.
- Remove the cover, fork through the dish, sprinkle with sardines and finish with torn basil leaves.
Nutrition
Calories: 376.9kcalCarbohydrates: 83.4gProtein: 8.4gFat: 0.9gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1776.5mgPotassium: 483.8mgFiber: 3.8gSugar: 7.6gVitamin A: 678IUVitamin C: 12.4mgCalcium: 72.8mgIron: 2.2mg
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