Baked rice with tomatoes & artichokes

Name: Baked rice with tomatoes & artichokes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 250 g uncooked basmati rice; 1 tbsp olive oil; 2 onions, diced; 4 garlic cloves, crushed; 1 tsp sweet smoked paprika; 150 g stringless helda beans, trimmed and sliced on the diagonal; 180 g Unearthed Slow Roasted Tomatoes; 1 lemon, zest, then cut into wedges; 5 thyme sprigs; 500 ml Cooks’ Ingredients fresh vegetable stock, heated; 110 g Waitrose & Partners Grilled Stem-on Artichokes with Green Pesto (or your choice of artichokes)

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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250g uncooked basmati rice
1 tbsp olive oil
2 onions, diced
4 garlic cloves, crushed
1 tsp sweet smoked paprika
150g stringless helda beans, trimmed and sliced on the diagonal
180g Unearthed Slow Roasted Tomatoes
1 lemon, zest, then cut into wedges
5 thyme sprigs
500ml Cooks’ Ingredients fresh vegetable stock, heated
110g Waitrose & Partners Grilled Stem-on Artichokes with Green Pesto (or your choice of artichokes)

Preheat the oven to 200˚C, gas mark 6. Rinse the rice in 3 changes of water then leave to soak while you prepare the remaining ingredients. Heat the oil in a large pan and fry the onions for 3-4 minutes until starting to soften. Add the garlic and fry for another 3-4 minutes until starting to take on some colour.
Add the paprika and fry for 1 minute, then add the beans and tomatoes, and fry for another minute. Drain the rice and add to the pan, stirring to coat in all the cooking juices. Season, stir through the lemon zest and transfer to a 1.5 litre ovenproof dish (or use an ovenproof frying pan to cook the whole dish). Top with the thyme sprigs and pour over the hot stock.
Bake for 35 minutes until golden and crispy on top. Stand for 10 minutes before serving with the artichokes and lemon wedges for squeezing over. Some yogurt or crumbled feta is lovely on the side too, if liked.