Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.86 Kcal (2001 kJ) | ||
| Calories from fat | 155.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 26.25mg | 9% | |
| Sodium | 237.83mg | 10% | |
| Potassium | 463.96mg | 10% | |
| Total Carbs | 66.48g | 22% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 14g | 28% | |
| Vitamin C | 45.3mg | 76% | |
| Iron | 1.6mg | 9% | |
| Calcium | 226.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 215.69 Kcal (903 kJ) | ||
| Calories from fat | 70.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 27% | |
|---|---|---|---|
| Cholesterol | 11.85mg | 9% | |
| Sodium | 107.35mg | 10% | |
| Potassium | 209.41mg | 10% | |
| Total Carbs | 30.01g | 22% | |
| Sugars | 2.51g | 22% | |
| Dietary Fiber | 2.39g | 21% | |
| Protein | 6.32g | 28% | |
| Vitamin C | 20.5mg | 76% | |
| Iron | 0.7mg | 9% | |
| Calcium | 102.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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