Mushroom & rice one-pot

30-60 minutes 4 servings 400 kcal or less basmati rice budget cheap chestnut mushroom chestnut mushrooms chopped tomato chopped tomatoes easy mains mushroom rice olive oil onion onions oven-baked risotto paella parsley pilaf pilaff red pepper red peppers rosemary vegetable stock veggie recipes

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Source

Ingredients

200g basmati rice

1 tbsp olive oil

1 large onion , chopped

2 tsp chopped rosemary or 1 tsp dried

250g chestnut mushroom , quartered

2 red peppers , sliced

400g can chopped tomato

425ml vegetable stock

handful parsley , chopped

Method

Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.