Michael Weldon’s tomato rice with anchovies
Loaded with anchovies, this tomato rice is a flavour explosion. It’s easy to do, so give it a go for a delicious side or light meal this week!
Serves
4
Prep
5m
Cooking
30m
Ingredients
- 400g can Coles Italian Diced Tomatoes
- 270g jar semi-dried tomatoes, drained
- 4 cups (1L) chicken stock
- 100g jar Coles Finest Cantabrian Anchovies in Olive Oil, drained
- 2 cups (400g) Arborio Rice
- Extra virgin olive oil, to drizzle
Method
STEP 1
Combine the canned tomatoes, semi-dried tomatoes and stock in a large heavy-based saucepan over medium heat. Bring to the boil. Add 4 anchovies. Cook, stirring occasionally, for 2 mins or until the mixture thickens slightly.
STEP 2
Reduce heat to low. Add the rice and stir to combine. Cover and cook, gently stirring occasionally, for 25 mins or until the rice is tender.
STEP 3
Drizzle the rice mixture with a little olive oil. Season with pepper and serve with remaining anchovies.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
