Baked tomato rice

Name: Baked tomato rice
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 tins tomato soup; 100 g butter; 1 onion (finely diced); 1 large carrot (finely diced); 2 sticks celery (finely diced); 1 clove garlic (minced); 1 tsp dry oregano; 1 tbsp tomato purée; 200 g mixed vegetables (I used broccoli and courgette); pinch dry chilli (optional); 250 g carnorolli or arborio rice; 2 tsp salt

A glass dish filled with creamy orange risotto containing visible pieces of vegetables, such as carrots and broccoli, with a silver spoon resting inside. The dish is placed on a wooden surface.

Main Course Side Dish

Gluten Free Vegetarian

This recipe is for Society members only

Use the form below to sign in or click here to become a Society member – it’s FREE to join!

Join my mailing list

First name (optional)

Email address

You can unsubscribe any time.

Log-in

Username or E-mail

Password

Remember Me

Forgot Password

Recipe Search

Search

More results...

Generic filters

More recipes

Greek Style Grilled Fish
I love the simplicity of grilled whole fish. Pair this with greek salad and perhaps some sautéd potatoes. Whole sea bass are available at fish counters in supper markets, however,…
Whole masala fish with tomato salad
I wanted to share this recipe as it's so versatile. You can use any whole fish that you like and change your salad with the seasons, adding beetroot and sprouts…
Cowboy Beans
During lockdown we were bubbled with out friend from Tennessee and she kept our spirits up with her delicious bean recipe. I have put together my own version which hope…

Recipes by Course

Canapés
Starter
Main Course
Side Dish
Dessert

Recipes by Cuisine

American inspired recipes
Asian inspired recipes
British inspired recipes
French inspired recipes
Greek inspired recipes
Indian inspired recipes
Italian inspired recipes
Japanese inspired recipes
Middle Eastern inspired recipes
North African inspired recipes
South American inspired recipes
Spanish inspired recipes