BAKED RICE AND TOMATOES WITH MOZZARELLA

Serves 4, prep 15 mins, cook 40 mins

WHAT YOU NEED

1 tbsp olive oil

2 medium zucchinis, chopped

2 medium carrots, peeled, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

1½ cups long-grain rice

400g can crushed tomatoes

1½ cups water

2 vegetable stock cubes (10g each)

1 tsp dried oregano

100g mozzarella, cut into 1cm pieces

¼ cup parmesan, finely grated

250g punnet cherry tomatoes, halved

1 Heat an oiled, ovenproof frying pan (25cm in diameter) over a medium to high heat. Add zucchini, carrots, celery and garlic. Cook, stirring occasionally, for about 6 minutes or until soft.

2 Add rice, tomatoes, water, crumbled stock cubes and oregano. Bring to boil. Remove from heat. 3 Top with mozzarella, parmesan and tomatoes, cut side up. Cover pan tightly with foil.

4 Cook in a moderately slow oven (160⁰C) for 20 minutes. Remove foil. Cook for about 10 minutes or until liquid is absorbed and rice is tender. Remove. 5 Stand rice for 5 minutes before serving.