Vegetables Recipes - White Rice with Tomato Sauce

Ingredients

• 30 ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 2 x 400 g/2 x 14oz/2 large cans chopped tomatoes

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp dried oregano

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

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Method:

1. Heat the oil in a frying pan (skillet). Add the onion and carrot and fry (sauté) for 2 minutes, stirring.

2. Add the tomatoes and season with salt and pepper. Stir in the oregano. Simmer for about 15 minutes until pulpy and the oil floats to the surface.

3. Meanwhile, cook the rice in plenty of boiling salted water for 18 minutes. Drain thoroughly.

4. Spoon on to warm serving plates and spoon the hot sauce over. Serve straight away.