About this recipe:This is a really simple and easy dish to prepare, but it has maximum flavour. You won't be able to resist going back for more. A great vegetarian family favourite.
750ml boiling water
280g long grain rice
1 (500g) jar of good tomato pasta sauce
1 red pepper, thinly sliced
1 green pepper, thinly sliced
30g green beans, trimmed
6 medium mushrooms, sliced
1 large courgette, halved lengthways and sliced
1 small spear of broccoli, cut into florets
1 onion, thinly sliced
3 tomatoes, cut into chunks
1 (400g) tin mixed beans in water, drained
3-5 tablespoons grated Parmesan cheese, or to taste
50g grated mature Cheddar cheese
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Place the water, rice and pasta sauce into a large heavy saucepan, and bring to a simmer for 10 minutes.
Add all the prepared vegetables apart from the tomatoes and beans and simmer for another 10 minutes.
Now add the tomatoes and mixed beans and simmer for another 5 minutes.
At this point test the rice - it should now be tender, if not just add a little more water if necessary and simmer for a little longer.
Add the Parmesan cheese and stir thoroughly.
Place in a large oven dish and top with the Cheddar cheese and bake for 15 to 20 minutes untill golden brown, serve with crusty bread or garlic bread.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.