Provençal Baked Rice with Courgettes, Tomatoes and Black Olives
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Ingredients
- 300 g long grain rice
- 600 ml vegetable stock
- 2 courgettes, diced
- 4 tomatoes, roughly chopped
- 1 onion, finely diced
- 2 garlic cloves
- 70 g black olives, pitted and halved
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 8.7 g
- Carbohydrate
- 68.2 g
- of which sugars
- 7.5 g
- Fat
- 13.5 g
- of which saturates
- 2.1 g
- Fibre
- 4.4 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Heat the olive oil in an ovenproof pot and cook the onion and courgettes for 8 minutes until starting to soften, then add the garlic and cook for 1 minute more.
- 3
Stir in the rice until well coated, then add the tomatoes, black olives and vegetable stock and bring to a simmer.
- 4
Season well, cover tightly with a lid or foil and transfer to the oven.
- 5
Bake for 25-30 minutes until the rice is tender and the liquid is absorbed.
- 6
Fluff with a fork before serving.
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