Oven Baked Tomato Rice and Meatballs
Ingredients
- 12 pack of meatballs (substitute with vegan chicken or chopped sausage if desired)
- 1 onion, diced
- 8 cherry tomatoes, chopped in half
- 2 large garlic cloves, grated
- 2 tbsp chopped fresh parsley (or substitute with dried parsley or mixed herbs, using less)
- 1 tin chopped tomatoes
- 3/4 cup rice
- 1 and 1/2 cups of boiling water (570ml)
- 1 oxo meat free beef stock cube
- 1 tsp smoked paprika
- 1/2 - 1 tsp of chilli powder
Preparation
Preheat the oven to 220 degrees.
Add a little bit of oil to an oven-proof dish and then add the meatballs, onion and cherry tomatoes to the dish. Mix them until they are coated in oil. Place them in the oven for 12 minutes or according to the cooking instructions for your meat substitute.
Five minutes before the meatballs have finished cooking, take the dish out of the oven and add the garlic and parsley. Mix the ingredients together until they have a parsley coating. Put back in the oven for the remaining 5 minutes.
Mix the boiling water and stock cube together and set aside.
Once the meatballs are cooked, take the dish out of the oven and add all the remaining ingredients to the pan. Mix until they are all combined. Cover the dish with foil and then place back in the oven for 30 minutes.
After 30 minutes, remove the foil and give the dish a stir then place back in the oven for 15 minutes. After the 15 minutes, give the food a stir and put back in the oven for 10 minutes or until the rice is cooked and the water has been soaked up.
Tips
You could melt some vegan cheese on top of the dish before serving.
