Baked Mushroom and Tomato Rice

A really simple and healthy one-pot dish. ’nuff said. =) 
Serves 2 hungry people
Cook 20-35 mins
200g basmati rice, rinsed and drained
1 tbsp olive oil
1 large onion, chopped
2 tsp fresh rosemary or 1 tsp dried rosemary
250g button mushrooms, quartered
2 red peppers, diced
400g tomatoes, chopped
425ml vegetable stock
Dash of black pepper
Chopped parsley (optional)
1. Preheat oven to 190 degrees C.
2. Heat oil in a casserole dish and fry the chopped onion until soft. Stir in the rosemary and mushrooms and fry briefly. Add the rice, coat it in the oil then add the peppers, tomatoes, vegetable stock and some pepper. Bring to the boil, stir, cover tightly and then bake for 20-25 minutes.
3. Serve hot with freshly ground black pepper and chopped parsley.

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