Baked cheesy rice

Serves 2

100g long grain rice

1/2 large onion, diced

2 cloves garlic grated

1/2 courgette diced

1 red pepper, diced

1 tbsp tomato puree

300ml passata

1/2tsp dried rosemary

1/2tsp dried basil

1/2tsp dried thyme

1/2tsp dried oregano

1/2tsp chilli flakes

2 tbsp chopped basil leaves

12 green olives, halved

240g reduced fat mozzarella, sliced

Preheat your oven to 180°C. Pop your rice In a saucepan of boiling water. Drizzle Some olive oil in a large frying pan on medium heat.  Add the onion and garlic to the pan and cook until soft . Add the courgette and soften for 2 minutes, add your pepper and cook for another 2 minutes. Add the tomato puree and stir until it’s all coated.. Cook for one minute.

Add the passata, dried herbs and chilli flakes and bring to simmer. Allow to simmer for roughly 5 minutes or until reduced slightly. Season. Your rice should now be cooked but if not, just pop the sauce to one side until the rice is ready.

Once the sauce is reduced slightly, add the rice, fresh basil and olives and stir them in. Put half the mixture into a small oven proof dish, Top with half of your mozzarella, then add the remaining half of the rice mix and top with sliced mozzarella. Bake for 20 minutes or until cheese is golden.