Baked Mushroom and Tomato Rice

A really simple and healthy one-pot dish. 

Serves: 2 hungry people 

Cooking Time: 

ingredients

200g basmati rice, rinsed and drained 

1 tbsp olive oil 

1 large onion, chopped 

2 tsp fresh rosemary or 1 tsp dried rosemary 

250g button mushrooms, quartered 

2 red peppers, diced 

400g tomatoes, chopped 

425ml vegetable stock 

Dash of black pepper 

Chopped parsley (optional) 

method

Preheat oven to 190 degrees C. 

Heat oil in a casserole dish and fry the chopped onion until soft. Stir in the rosemary and mushrooms and fry briefly. Add the rice, coat it in the oil then add the peppers, tomatoes, vegetable stock and some pepper. Bring to the boil, stir, cover tightly and then bake for 20-25 minutes. 

Serve hot with freshly ground black pepper and chopped parsley.