Baked Tomato Rice

Baked Tomato Rice
  • Prep: 5
  • Cook: 50 mins
  • Serves: 4

Ingredients

  • 2 stock cubes
  • 3 cups water
  • 1 onion, chopped
  • 400 g can no-added-salt diced tomatoes
  • 1 1/2 cups brown rice (uncooked)
  • 440 g can reduced-salt corn kernels, drained
  • 1/2 cup frozen peas
  • 185 g can tuna in spring water, drained
  • 1/2 tsp ground cumin or curry powder

Method

  1. Preheat oven to 200°C (180°C fan forced).
  2. Dissolve the stock cube in the water.
  3. Mix all ingredients in a small baking dish.
  4. Cover and bake for 50 minutes or until rice is tender and liquid has been absorbed.
  5. Serve warm.

Variations

  • If using white rice, reduce water to 2 cups and bake for 35 minutes or until rice is tender and liquid has been absorbed.

Nutrition information

per serving per 100g
Energy 1843.1 kJ 422.2 kJ
Protein 18 g 4.1 g
Fat, total 3.7 g 0.9 g
— saturated 0.7 g 0.2 g
Carbohydrate 78.8 g 18.1 g
— sugars 9.2 g 2.1 g
Fibre 7.4 g 1.7 g
Sodium 963 mg 220.6 mg

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