This Greek-ish inspired baked rice can be turned it into three very different recipes so you don't get bored. It’s packed full of tomatoes, olives and peppers so you can get your veg count up, plus I’ve bulked it out with a few extra.
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Serves
6
Garlic Clove
Onion
Bell Pepper
Mixed Olive
Tomato
Tomato Purée
Vegetable Stock
Basmati Rice
Drained Cooked Butter Beans
Dried Mint
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Garlic Clove
Onion
Bell Pepper
Mixed Olive
Tomato
Tomato Purée
Vegetable Stock
Basmati Rice
Drained Cooked Butter Beans
Dried Mint
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
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Step 1.
Heat the oven to 180°C. Finely dice the garlic and onion, then slice the peppers. Drain the olives and break in half, then quarter the tomatoes.
Step 2.
Set a frying pan over a medium heat, then add the onions, garlic, peppers and a splash of olive oil. Cook for 10 mins, then add the tomato purée and cook for 2 mins until darkened in colour.
Step 3.
Add the stock, rinsed rice, drained beans, olives, dried mint and tomatoes. Bring to the boil, season with salt and pepper, cover with a lid and pop in the oven for 25 mins. Remove the lid and pop back in the oven for 10 mins to crisp-up on top. Eat immediately, or divide into Tupperware for eating throughout the week.
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