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Roasted Tomato Cheddar Rice
Crispy, bubbling cheddar gives way to tender rice in this comforting vegetarian main. You'll roast sweet cherry tomatoes until they burst, then fold them into a savory vegetable broth and long-grain rice mixture. A generous handful of mature cheddar melts right in, creating a rich, risotto-like texture without the constant stirring. To balance the richness, it's served alongside a crisp, bright avocado and cos lettuce salad.
Equipment
- Oven
- Stovetop
- Saucepan
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
- 1Preheat the oven to 200C (180C fan or gas mark 6). Spread the cherry tomatoes on a baking sheet and roast for 15 minutes until they begin to burst. Remove from the oven and set aside. Turn your grill to a high setting.
- 2Heat the olive oil in a large pan over medium heat. Add the chopped onions and oregano, cooking until the onions soften. Stir in the long grain rice and hot vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the rice is tender. Stirring occasionally prevents the rice from sticking to the bottom of the pan.
- 3Toss the sliced avocados and shredded baby cos lettuce together in a medium bowl to make the side salad.
- 4Fold the roasted tomatoes and most of the grated mature cheddar into the cooked rice. Transfer the mixture into an ovenproof dish. Scatter the remaining cheese, reserved tomatoes, and a pinch of extra oregano over the top. Place the dish under the hot grill until the cheese is melted and browned. Using an ovenproof dish ensures the rice stays hot while the cheese forms a crispy crust.
- 5Divide the cheesy baked rice among plates and serve alongside the fresh avocado and lettuce salad.
Nutrition
28g
Protein
37g
Fat
64g
Carbs
8g
Sugar
1.61mg
Sodium
Notes
- Make ahead: You can chop the onions and shred the cheese up to 2 days in advance to save prep time.
- Swap: If you don't have mature cheddar, Gruyere or a sharp white cheddar works beautifully.
- Storage: Keep leftover rice in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.
