Baked tomato rice with mozzarella and basil
Rice baked in a rich tomato sauce and topped with bubbling mozzarella and basil. An easy, gluten free vegetarian bake that is low FODMAP.
- Time55 min
- LevelEasy
- Costabout £1.48 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Heat the oil in an ovenproof pan or casserole and fry the courgette and pepper for 5 minutes.
5 min - 2
Stir in the rice, tomato purée and oregano. Pour in the tomatoes and water, season and bring to the boil.
- 3
Cover and bake for 30 minutes, until the rice has absorbed nearly all the liquid.
30 min - 4
Uncover and stir. Top with the mozzarella and cheddar.
- 5
Bake for 10 minutes more until the cheese is melted and golden.
10 min - 6
Scatter with basil and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.