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Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2teaspoons extra virgin olive oil
- 1 small brown onion, finely chopped
- 2tablespoons no-added-salt tomato paste
- 1 cup salt-reduced vegetable stock
- 1 cup medium-grain white rice, rinsed, drained
- 250grams cherry tomatoes, halved
- 120grams baby spinach leaves
- 40grams parmesan, finely grated
- 110grams cherry bocconcini, drained, torn
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
14.6grams
Fat
11.4grams
Carbs
45.8grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A speedy dinner for the kids ready in just three steps. This tasty tomato rice recipe is packed with spinach and topped with fresh tomatoes and bocconcini.
Method
Step 1 of 2
Heat oil in a large, deep frying pan over medium-high heat. Cook onion for 3 minutes, stirring, or until softened. Add paste, stock, rice, half of the tomato and 1 cup water, then bring to the boil. Reduce heat to low and simmer, covered, for 25 minutes or until rice is tender.
Step 2 of 2
Stir in spinach and parmesan. Season with pepper. Serve topped with bocconcini and remaining tomato.
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