About this recipe:This dish is guaranteed to please the kiddies. Rice is baked with peas, tomatoes and fish fingers in a cheesy white sauce. Enjoy with a side salad and crusty rolls.
1 medium onion, chopped
1 tablespoon vegetable oil
1/2 (400g) tin chopped tomatoes
150g frozen peas
475g cooked rice, white or brown
16 crumbed fish fingers
115g grated cheese
1 (25g) packet potato crisps, crushed
For the Cheese Sauce
30g butter or margarine
2 tablespoons plain flour
1 pinch salt
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 200 C / Gas 6. Grease an ovenproof dish.
Sauté the onion in the oil, then add tomatoes and the frozen green peas; stir. Set aside.
In a small saucepan, melt butter, then stir in the flour. Add the milk, stirring constantly until the sauce begins to thicken, then remove from the heat and stir in 2/3 of the cheese and the salt. The sauce will be relatively thin.
Layer the dish with 1/2 the rice, frozen fish fingers and the tomato mixture. Repeat the layers, ending with the last of the fish fingers.
Pour over the white sauce and then sprinkle over crushed crisps and remaining cheese. Bake in preheated oven for 30 minutes.