200 g (7 oz) long grain rice
1 onion
2 oz (50 g) mature Cheddar cheese
5 tbsp Fresh Tomato sauce
2 tbsp chopped parsley
1/2 tsp dried mixed herbs
a pinch of Cayenne pepper
1/4 tsp salt
1/2 stick (2 oz) 50 g butter
1 onion
2 oz (50 g) mature Cheddar cheese
5 tbsp Fresh Tomato sauce
2 tbsp chopped parsley
1/2 tsp dried mixed herbs
a pinch of Cayenne pepper
1/4 tsp salt
1/2 stick (2 oz) 50 g butter
method
1. Wash and drain the rice.
2. Skin and chop the onion.
3. Cook the rice and onion in boiling salted water for 18-20 minutes; drain well.
4. Put the rice back into the dry saucepan.
5. Grate the Cheddar cheese and stir it into the mixture with the tomato sauce.
6. Add the parsley, herbs, Cayenne pepper, salt, and butter to the saucepan.
7. Stir well and heat for 3-4 minutes. Pile on to a warmed serving dish.
8. Serve hot with grated Parmesan cheese.
2. Skin and chop the onion.
3. Cook the rice and onion in boiling salted water for 18-20 minutes; drain well.
4. Put the rice back into the dry saucepan.
5. Grate the Cheddar cheese and stir it into the mixture with the tomato sauce.
6. Add the parsley, herbs, Cayenne pepper, salt, and butter to the saucepan.
7. Stir well and heat for 3-4 minutes. Pile on to a warmed serving dish.
8. Serve hot with grated Parmesan cheese.
serving amount
serves 3 - 4
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