Name: Baked Indian Rice
Total time: 30 min
Ingredients: 25 g butter; 1 small onion, diced; 1 ½ cups arborio rice; 400 g can Wattie’s Indian Style Tomatoes; 420 g can Wattie’s Condensed Tomato Soup with Diced Tomatoes; 1 cup Wattie’s frozen Baby Peas; 1 handful fresh coriander, roughly chopped

6 Review(s)

30 Min

Prep : 5 minutes Cook: 25 minutes

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A tasty twist on a baked risotto, this is a fabulous side dish to accompany your favourite meat. It makes a colourful and flavoursome change from pasta or potatoes.

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

25 g butter

1 small onion, diced

1 ½ cups arborio rice

400 g can Wattie’s Indian Style Tomatoes

420 g can Wattie’s Condensed Tomato Soup with Diced Tomatoes

1 cup Wattie’s frozen Baby Peas

1 handful fresh coriander, roughly chopped

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Step 1

Preheat oven to 200°C. Heat butter in a flameproof casserole dish on the stove top and gently cook the onion until it begins to soften.

Step 2

Stir in the arborio rice until the rice starts to whiten. Pour over Wattie’s Indian Style Tomatoes, Wattie’s Condensed Tomato Soup with Diced Tomatoes and 1/2 can of water. Stir to mix and bring to the boil. Remove from the heat. Cover and place in the preheated oven for 20 minutes. Remove from the oven and stir through Wattie’s frozen Baby Peas. Cover and return to the oven for a further 5 minutes until the rice is just cooked and the peas are tender. Stir through the chopped coriander. Allow to stand for 5 minutes before serving as a side dish to accompany baked chicken and seasonal vegetables.

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