Oven-baked rice with tomatoes, mushrooms and olives

Oven-baked rice with tomatoes, mushrooms and olives

Based on 0 ratings

"This is an easy and delicious dish for every day and occasion. You can always go on and make it your own with different spices and veggies. "

Difficulty

Easy 👌
15
min.
Preparation
65
min.
Baking
15
min.
Resting

Ingredients

Servings2
75 g
short grain rice
166⅔ ml
water
66⅔ ml
white wine
1⅔ tbsp
olive oil
onion
1 cloves
garlic
66⅔ g
tomatoes
66⅔ g
button mushrooms
33⅓ g
jarred pitted black olives
tsp
smoked paprika powder
tsp
Dried cilantro
Black pepper
salt
basil (for garnish)

Utensils

3 knives, 3 cutting boards, oven, baking dish

  • Step 1/9

    Preheat your oven to 180° Celcius. Chop the onion and mince the garlic.
    • onion
    • 1 cloves garlic
    • knife
    • cutting board
    • oven

    Preheat your oven to 180° Celcius. Chop the onion and mince the garlic.

  • Step 2/9

    Add olive oil to a deep baking dish or a casserole. Then add the chopped and minced onion and garlic to it. Pop it in the oven for 3-5 mins or until brown and translucent. Be careful not to burn the garlic.
    • 1⅔ tbsp olive oil
    • baking dish

    Add olive oil to a deep baking dish or a casserole. Then add the chopped and minced onion and garlic to it. Pop it in the oven for 3-5 mins or until brown and translucent. Be careful not to burn the garlic.

  • Step 3/9

    Remove the dish from the oven. Then wash your rice 2-3 times. Add the washed rice to the dish and mix thoroughly. Return the dish to the oven for about 10 mins or until the rice is almost translucent. If it’s too dry add an additional tbsp of olive oil.
    • 75 g short grain rice

    Remove the dish from the oven. Then wash your rice 2-3 times. Add the washed rice to the dish and mix thoroughly. Return the dish to the oven for about 10 mins or until the rice is almost translucent. If it’s too dry add an additional tbsp of olive oil.

  • Step 4/9

    In the meantime wash and clean the tomatoes and mushrooms, then chop them.
    • 66⅔ g tomatoes
    • 66⅔ g button mushrooms
    • knife
    • cutting board

    In the meantime wash and clean the tomatoes and mushrooms, then chop them.

  • Step 5/9

    Pit you olives (if they are not pitted) the cut them in half.
    • 33⅓ g jarred pitted black olives
    • cutting board
    • knife

    Pit you olives (if they are not pitted) the cut them in half.

  • Step 6/9

    Take the dish out of the oven. Add the white wine and lukewarm water to it.
    • 166⅔ ml water
    • 66⅔ ml white wine

    Take the dish out of the oven. Add the white wine and lukewarm water to it.

  • Step 7/9

    Add your chopped veggies and olives to it. Add the spices and season to taste with salt and pepper.
    • tsp smoked paprika powder
    • tsp Dried cilantro
    • Black pepper
    • salt

    Add your chopped veggies and olives to it. Add the spices and season to taste with salt and pepper.

  • Step 8/9

    Return the dish to the oven and bake the rice for 45-50 mins.

    Return the dish to the oven and bake the rice for 45-50 mins.

  • Step 9/9

    Let it rest for about 10-15 mins and garnish with fresh basil if desired. The dish is ready for serving. Enjoy :)
    • basil (for garnish)

    Let it rest for about 10-15 mins and garnish with fresh basil if desired. The dish is ready for serving. Enjoy :)

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