One Pan Mediterranean Baked Rice Pilaf Recipe

Ingredients

2 onions
2 garlic cloves
2 red peppers
1 courgette
1 tsp dried oregano
350g long grain white rice
400g tin of cherry tomatoes
1 vegetable stock cube
120g feta

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Trim, peel and quarter the onions. Peel the garlic cloves but leave them whole. Slice the peppers in half and scoop out the white pith and seeds. Slice the peppers into strips , roughly 1cm wide. Trim the courgette and chop it into 1cm-thick circles.

2. Add the onions, garlic, peppers and courgette to a large roasting tin. Drizzle over 1 tbsp olive oil. Sprinkle over the dried oregano. Season with salt and pepper. Toss to mix and slide the roasting tin into the oven and roast for 15-20 mins till the veg are tender and lightly charred.

3. Remove the roasting tin from the oven. Add the rice to the roasted vegetables. Pour in the cherry tomatoes and add 800ml water (you can use the empty tomato tin and fill this up twice). Sprinkle in the vegetable stock powder and gently mix everything together.

4. Cover the roasting tin with foil and return to the oven for 35-40 mins till the rice is tender and the liquid has been absorbed. Remove the roasting tin from the oven and use a fork to fluff up the rice.

5. Divide the rice and roasted veg between 4 warm plates. Crumble over the feta and serve.