Ingredients

Instructions

  1. Heat the oven to 350°F or 180°C.
  2. Put the rice in an ovenproof casserole dish. Add the finely diced onion.
  3. Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
  4. Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
  5. Cover with a lid or tin foil and bake in the oven for 45 minutes.
  6. Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
  7. Serve hot or allow to cool and store in the fridge to be reheated.
  8. NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.