Baked Indian Rice
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.
Makes 4
Prep Time 5 minutes
Cook Time 25 minutes
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
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. Tips
What do I need?
Select All
1
25 g butter
2
1 small onion, diced
3
1 ½ cups arborio rice
4
400 g can Wattie’s Indian Style Tomatoes
5
420 g can Wattie’s Condensed Tomato Soup with Diced Tomatoes
6
1 cup Wattie’s frozen Baby Peas
7
1 handful fresh coriander, roughly chopped
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