Cheesy Tomato Rice
Looking for a kid-friendly risotto recipe? Look no further than Cheesy Tomato Rice! The easy, cheesy rice dish is full of taste and makes for a hearty meal.
Ingredients
- 1 small brown onion, finely chopped
- 2 tablespoons tomato paste (no added salt)
- 1 cup vegetable stock
- 1 cup medium grain white rice, rinsed & drained
- 250 grams cherry tomatoes, halved
- 40 grams parmesan, finely grated
- 110 grams cherry bocconcini, drained, torn
- 120 grams baby spinach leaves
- 2 tablespoons extra virgin olive oil
- 1 pinch pepper
- 1 small brown onion, finely chopped
- 2 tablespoons tomato paste (no added salt)
- 1 cup vegetable stock
- 1 cup medium grain white rice, rinsed & drained
- 250 grams cherry tomatoes, halved
- 40 grams parmesan, finely grated
- 110 grams cherry bocconcini, drained, torn
- 120 grams baby spinach leaves
- 2 tablespoons extra virgin olive oil
- 1 pinch pepper
- Step 1 of 4Heat oil in a large, deep frying pan over medium-high heat.
- Step 2 of 4Cook onion for 3 minutes, stirring, or until softened. Add paste, stock, rice, half of the tomato pieces and 1 cup water, then bring to a boil. Reduce heat to low and simmer, covered, for 25 minutes or until rice is tender.
- Step 3 of 4Stir in spinach and Parmesan. Season with pepper.
- Step 4 of 4Serve topped with bocconcini and remaining tomato pieces.
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium-high heat.
- Step 2 of 4Cook onion for 3 minutes, stirring, or until softened. Add paste, stock, rice, half of the tomato pieces and 1 cup water, then bring to a boil. Reduce heat to low and simmer, covered, for 25 minutes or until rice is tender.
- Step 3 of 4Stir in spinach and Parmesan. Season with pepper.
- Step 4 of 4Serve topped with bocconcini and remaining tomato pieces.
Nutrition per serving
1526 Kilojoules
Protein15 grams
Fat11 grams
Carbs49 grams
Sugars6 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium-high heat.
- Step 2 of 4Cook onion for 3 minutes, stirring, or until softened. Add paste, stock, rice, half of the tomato pieces and 1 cup water, then bring to a boil. Reduce heat to low and simmer, covered, for 25 minutes or until rice is tender.
- Step 3 of 4Stir in spinach and Parmesan. Season with pepper.
- Step 4 of 4Serve topped with bocconcini and remaining tomato pieces.