Baked Cheddar And Tomato Rice - cooking recipe

Ingredients

2 tablespoons oil
1 onion, thinly sliced
1 red pepper, deseeded and sliced
1 garlic clove, finely chopped
300 g long grain rice
1 liter chicken stock or 1 liter vegetable stock
227 g canned chopped tomatoes
100 g mature cheddar cheese, cubed

Preparation

Heat oven to 180c/160c fan/gas 4.
Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
~Add garlic and cook another minute.
Stir in the rice and when fully coated with oil add the stock and tomatoes.
Season.
Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
Stand for 5 minutes before serving.
For Vegetarian use the 1 liter vegetable stock not the Chicken stock.