Baked Tomato Rice

• Prep: 5
• Cook: 50 mins
• Serves: 4

Ingredients

• 2 reduced-salt stock cubes
• 3 cups water
• 1 onion, chopped
• 400 g can no-added-salt diced tomatoes
• 1 1/2 cups brown rice (uncooked)
• 440 g can reduced-salt corn kernels, drained
• 1/2 cup frozen peas
• 185 g can tuna in spring water, drained
• 1/2 tsp ground cumin or curry powder

Method

1. Preheat oven to 200°C (180°C fan forced).
2. Dissolve the stock cube in the water.
3. Mix all ingredients in a small baking dish.
4. Cover and bake for 50 minutes or until rice is tender and liquid has been absorbed.
5. Serve warm.

Nutrition information

	per serving	per 100g
Energy	1843.1 kJ	422.2 kJ
Protein	18 g	4.1 g
Fat, total	3.7 g	0.9 g
— saturated	0.7 g	0.2 g
Carbohydrate	78.8 g	18.1 g
— sugars	9.2 g	2.1 g
Fibre	7.4 g	1.7 g
Sodium	963 mg	220.6 mg