Comforting Rosy Rice

Ingredients

• 3 1/2oz sun-dried tomato paste
• 3 red onions
• 2 1/4 cups basmati rice
• 3 red peppers
• 7 oz feta cheese
• 9 fresh bay leaves
• 5 1/2 oz mixed watercress, spinach & arugula
• 1 15-oz can of kidney beans

Instructions

• Make in casserole pan
• Preheat the oven to 4250F.
• Peel the onions, seed the peppers, then roughly chop it all and place in a large shallow casserole pan with the bay leaves, 2 tablespoons each of olive oil and red wine vinegar, a pinch of sea salt and lots of black pepper.
• Toss together well, and roast for 30 minutes.
• Remove the pan from the oven, pour in the beans, juice and all, add 2 cans' worth of water, and stir in the tomato paste and rice.
• Cut the feta into six equal chunks, gently plop into the pan, then cover and return to the oven for another 30 minutes, or until the rice is cooked through.
• Dress the salad leaves with a little extra virgin olive oil and red wine vinegar, season, and serve on the side.

EASY SWAPS:

Feel free to use regular tomato paste instead of sun-dried, if that's all you can find.

Nutrition

Category	Value
ENERGY	536kcal
FAT	18.1g
SAT FAT	6g
PROTEIN	16.0g
CARBS	80.6g
SUGARS	10.2g
SALT	1.4g
FIBER	7.2g