Comforting red rice

Name: Jamie Oliver's comforting red rice
Yield: 6
Ingredients: 2 carrots; 2 red onions; 2 red peppers (capsicums); Olive oil; 2 cloves of garlic; 2 x 400g tins of quality plum tomatoes; 250g risotto rice; 1 x 400g tin of cannellini beans; 150g baby mozzarella balls; 2 sprigs of basil; Extra virgin olive oil, to serve

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 20, 2021

The perfect mid week dinner you can prepare a night in advance. Extracted from Together by Jamie Oliver.

2 carrots
2 red onions
2 red peppers (capsicums)
Olive oil
2 cloves of garlic
2 x 400g tins of quality plum tomatoes
250g risotto rice
1 x 400g tin of cannellini beans
150g baby mozzarella balls
2 sprigs of basil
Extra virgin olive oil, to serve

Method

1.

Peel the carrots and onions, deseed the peppers, then roughly chop it all, placing in a large non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Peel and add the garlic and cook for 30 minutes, or until soft and caramelised, stirring regularly and adding splashes of water to stop it sticking, as needed.
2.

Pour the tomatoes into a food processor. Add the soft veg and blitz until super smooth, then season to perfection, tasting and tweaking. Pour the sauce back into the pan, then cool, cover and refrigerate overnight.
3.

TO SERVE Preheat the oven to 220°C. Stir the rice and beans, juice and all, into the sauce, with 1 tin’s worth of water, then place on a high heat and bring to the boil. Put the lid on and simmer for 5 minutes, then remove the lid and cook on the bottom shelf of the oven for 20 minutes, or until the rice is soft and a pleasure to eat. Quarter and dot over the baby mozzarella balls, tear over the basil leaves, add a few drips of extra virgin olive oil and serve.