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Method:
1
Fit the Quad Blade Lid to the Jug. Place the plum tomatoes with juice into the Jug and fit the Lid and
Measuring Cap. Blend on High (II) for 30 - 40 seconds until smooth.
2
Heat the oil in a heavy based saucepan and then add the crushed garlic. Fry gently without browning for a
minute.
3
Add the rice, stir with a wooden spoon for 1 minute.
4
Pour the blended tomatoes into the pan, add the water and season with salt and pepper. Bring to the boil
before placing a close fitting lid on the pan then turn the heat down to a simmer and cook for 10 minutes.
5
Turn off the heat without removing the lid and leave the rice in the pan for a further 15 minutes.
6
Fork up the rice, check the seasoning and serve with meatballs or lamb kebabs.
Ingredients:
•
400g good quality tinned plum tomatoes
•
2 tbsp olive oil
•
1 or 2 garlic cloves, crushed
•
225g white long grain rice
•
300ml cold water
•
salt and pepper
Tomato Rice
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