Tomato Cheddar Rice

Ingredients

• 400g/14oz cherry tomatoes
• 2 onions, chopped
• 1 tbsp oregano leaves (or 1½ tsp dried), plus a little extra to garnish
• 1 tbsp olive oil
• 250g/9oz easy-cook long grain rice
• 1 litre/1¾ pints hot vegetable stock
• 2 avocados, sliced
• 1 baby cos lettuce, shredded
• 200g/7oz mature Cheddar, grated

Instructions

1. 1Preheat the oven to 200C (180C fan or gas mark 6). Arrange the cherry tomatoes on a baking sheet and roast them for 15 minutes before removing them from the oven. Turn the grill to a high setting.
2. 2Warm the olive oil in a pan to soften the chopped onions and oregano. Stir in the long grain rice and hot vegetable stock. Bring the mixture to a boil and cook for 15 minutes, stirring occasionally, until the rice becomes tender.
3. 3Toss the sliced avocados and shredded baby cos lettuce together to create the side salad.
4. 4Fold the majority of the grated mature Cheddar and the roasted tomatoes into the cooked rice. Transfer the mixture into an ovenproof dish. Scatter the reserved cheese, remaining tomatoes, and a pinch of extra oregano over the top. Place the dish under the hot grill until the cheese browns.
5. 5Divide the cheesy baked rice among plates and serve immediately with the fresh avocado and lettuce salad on the side.

Nutrition

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