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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 350°F or 180°C. | 2. Put the rice in an ovenproof casserole dish. Add the finely diced onion. | 3. Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock. | 4. Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well. | 5. Cover with a lid or tin foil and bake in the oven for 45 minutes. | 6. Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed. | 7. Serve hot or allow to cool and store in the fridge to be reheated. | 8. NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup	uncooked	-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
chicken stock cube	2			-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
tomato	1 1/2	cups	canned chopped	62.1	13.77	3.24	0.54
italian seasoning	1 1/2	1/2		-	-	-	-
parmesan cheese	2	teaspoons	grated reduced fat	12.3333	1.3333	1.3333	0.1667
garlic clove	2		crushed	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.