Directions:
- Heat the oven to 350°F or 180°C.
- Put the rice in an ovenproof casserole dish. Add the finely diced onion.
- Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
- Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
- Cover with a lid or tin foil and bake in the oven for 45 minutes.
- Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
- Serve hot or allow to cool and store in the fridge to be reheated.
- NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.31 Kcal (253 kJ) | ||
| Calories from fat | 3.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 0% | |
| Sodium | 949.13mg | 40% | |
| Potassium | 409.97mg | 9% | |
| Total Carbs | 12.01g | 4% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 19.54 Kcal (82 kJ) | ||
| Calories from fat | 1.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 1% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 307.52mg | 40% | |
| Potassium | 132.83mg | 9% | |
| Total Carbs | 3.89g | 4% | |
| Sugars | 1.88g | 23% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 1.13g | 7% | |
| Vitamin C | 4.3mg | 22% | |
| Iron | 0.4mg | 7% | |
| Calcium | 27.3mg | 8% | |
* 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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