Tomato And Mozzarella Baked Rice

• 4 cups chicken stock
• 10.5 oz Arborio rice
• 2 tbsp extra virgin olive oil
• 1 None onion, finely chopped
• 1 (28 oz) can tomato puree
• 3.5 oz Parmesan cheese, grated
• 2 tbsp fresh basil leaves, torn
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 10.5 oz mozzarella cheese, sliced

1. Preheat oven to 350u0b0F. Lightly grease a large baking dish.
2. Bring stock to a boil. Add rice and simmer for 10 mins.
3. Meanwhile, heat oil in a large frying pan over medium heat. Cook onion for 3 mins, or until softened. Drain rice and stir into onion mixture. Cook for 5 mins. Add 1/2 the tomato puree, 1/2 the Parmesan and all of the herbs. Season to taste. Transfer 1/2 the rice mixture to prepared dish and top with mozzarella and remaining tomato puree. Spread remaining rice mixture over top, sprinkle with remaining Parmesan and bake for 30 mins. Let stand for 10 mins before serving.

chicken stock, rice, extra virgin olive oil, onion, tomato puruee, parmesan cheese, basil, parsley, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/34714 (may not work)