Tomato rice with crispy cheddar

Ingredients for 2 servings:

• 200 g basmati rice
• 1 onion(s)
• 1 clove(s) garlic, grated, squeezed or finely chopped
• 1 tbsp tomato paste
• 1 tsp chili powder, more or less to taste
• 500 g tomatoes, peeled and roughly chopped, alternatively a can of chopped tomatoes
• 2 tbsp olive oil
• Salt
• 100 g Cheddar, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Tomato Rice with Crispy Cheddar

Cook basmati rice according to your preference (water, rice cooker, microwave, etc.). Preheat oven to 250°C (top/bottom heat). While the rice is cooking, make the tomato sauce: Finely chop the onion and gently fry it in olive oil in a saucepan over medium heat for 2-3 minutes. Add the garlic, chili, and tomato paste, stir to combine, and fry for another 2-3 minutes. Add the chopped tomatoes and cook over low heat for about 10-15 minutes. Stir occasionally with a wooden spoon. Crush any larger tomato pieces. Season with salt. Place the rice in a shallow baking dish, add the tomato sauce, and stir in. Season again with salt. Sprinkle the cheddar cheese over the top. Place the casserole in the oven on the highest rack and bake for about 5-10 minutes. Stay with the oven and watch it; every oven heats differently. Serve when the cheese has reached the desired color.