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!

4

5m

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.