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Cheesy Baked Mushroom and Rice

A creamy oven-baked rice dish with mushrooms and cheese. Hands-off cooking, 75p per portion, and uses store cupboard ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 250g rice (any long grain)
  • 1 tin (240g) mushrooms, drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tin (400g) chopped tomatoes
  • 300ml vegetable stock (from a cube)
  • 80g cheddar cheese, grated
  • 1 tsp dried mixed herbs
  • 1 tbsp oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat the oven to 180C/160C fan/Gas 4.
  2. Heat the oil in an ovenproof dish or pan on the hob. Add the onion and cook for 3-4 minutes until soft.
  3. Add the garlic and drained mushrooms. Cook for 2 minutes.
  4. Stir in the uncooked rice, chopped tomatoes, vegetable stock, mixed herbs, salt and pepper. Bring to a simmer.
  5. Cover with a lid or foil and transfer to the oven. Bake for 30 minutes.
  6. Remove from the oven and stir. The rice should be tender and most of the liquid absorbed.
  7. Sprinkle the grated cheese over the top. Return to the oven uncovered for 5 minutes until the cheese is melted and golden.
  8. Serve straight from the dish.