Skip to main content

Michael Weldon’s tomato rice with anchovies

Skip to IngredientsSkip to Method

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!

  • Serves4
  • Cook time30 minutes
  • Prep time5 minutes
Michael Weldon’s tomato rice with anchovies


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Drizzle the rice mixture with a little olive oil. Season with pepper and serve with remaining anchovies.