Tomato Basil Rice & Mozzarella

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Steamed Rice(300 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(700 ml)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Mozzarella(200 g)
• Fresh basil(20 g)
• Parmesan(30 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, tear the {Fresh basil}, and shred or tear the {Mozzarella} into small pieces.

   ~8 min

2. 2

   Heat {Olive oil} in a large deep frying pan or pot over medium heat. Cook the {Onion} with a pinch of the {Salt} for 3 minutes until softened, then stir in the {Garlic}, {Tomato paste}, and {Oregano} for 1 minute.

   ~4 min

3. 3

   Stir in the {White rice} until well coated. Add the {Canned tomatoes}, {Vegetable Stock}, remaining {Salt}, and {Black pepper}. Bring to a boil, then reduce the heat and simmer, stirring once or twice, until the rice is tender and the tomato base is thick and glossy.

   ~15 min

4. 4

   Turn off the heat. Fold in most of the {Mozzarella}, most of the {Fresh basil}, and the {Parmesan} if using, until the cheese melts into the rice. Scatter over the remaining {Mozzarella} and {Fresh basil}, then serve.

   ~1 min