Cheesy Baked Tomato Rice

Super yummy, kind of Mexicany flavours. We grilled up some chicken with this and it was shamazing. Just be careful not to burn it like I did!

Serves 6

2 cups rice, cooked

1 capsicum, finely diced

3 small, ripe tomatoes, diced

4 spring onions, green parts only, finely sliced

1-2 smoked sausages or kransky’s, sliced

1 cup fresh coriander, roughly chopped

½ cup fresh basil, roughly chopped

1 – 1 ½ cups grated hard cheese*

¼ cup tomato paste

2 tsp paprika

2 tsp cumin

2 anchovies, pasted

1 lime, zested and juiced

Preheat oven to 200C and line a baking dish with greaseproof paper.

Heat a frypan over a medium heat and add capsicum and spring onions. Cook, stirring, until capsicum has softened. Set vegetables aside and cook the sausage until a little golden. Remove from heat.

Combine in a separate bowl the tomato paste, paprika, cumin, anchovies and lime. In a large bowl, then combine the tomato paste mixture, rice, capsicum, tomatoes, spring onions, coriander, basil and half the cheese. Transfer rice mix to the prepared baking dish.

Dot the sausage rounds on top of the rice, then sprinkle remaining cheese on top.

Bake in oven for 20 minutes or until cheese is melty and golden. Once cooked, remove from oven and allow it to cool a little. Add extra coriander and onions on top for extra prettiness.

* If you have a strong aversion to cheese, this can definitely be eliminated. I would just make sure there's a good amount of tomato paste mix getting through the rice to ensure it stays nice and moist.