Cheesy Tomato Rice with Loaded Veg
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How to Reheat Rice
This recipe was made in collaboration with the Food Standards Agency
Don’t waste your leftover rice from dinner the night before! One of the most frequent questions I get in my comments is ‘you’re reheating rice!!’/ ‘can you reheat rice!?’ and I wanted to explain with a video that it is entirely safe to do so, as long as you do it correctly and only reheat once. The danger with reheating rice does not actually occur when reheating, it’s the bacteria that grows if left at room temperature. This is the bacteria that is associated with getting food poisoning from reheated rice. It also means that you don’t need to throw out any leftover rice if you cooked too much!
To meal prep rice safely, simply allow the cooked rice to cool, ideally within 1 hour and then pop immediately in the fridge and consume within 24 hours. Dividing it into smaller portions can help with this. Top Tip! Don’t leave rice in the rice cooker, steamer or pan to cool down.
When reheating, add to microwave safe dish and heat until it is steaming hot all the way through. Enjoy!
If you want to save leftover rice for longer than a day, you can freeze it. Let the cooked rice cool, freeze within 1 hour of cooking and defrost in the fridge before it’s time to reheat and eat!
Visit here for more information! Home food fact checker | Food Standards Agency
Cheesy Tomato Rice with Loaded Veg
Ingredients
- 1 onion, diced (£0.09)
- 3 cloves of garlic, minced (£0.39)
- 500 g passata (£0.50)
- 2 courgettes, chopped into cubes (£0.80)
- 3 mixed peppers, chopped into cubes (£1.25)
- 500 g white rice, thoroughly rinsed (£0.48)
- 250 g (2 packs) mozzarella cheese, drained and pat dry (£1.90)
Cupboard Essentials
- 1 tsp Cajun spice
- 1 tbsp olive oil
- 1 tsp honey
- 700 ml vegetable stock
- Salt and pepper
Method
Preheat grill to 180°C
- To an oven-safe, deep non-stick pan, add olive oil and the diced onion. Season with salt and pepper and fry over a medium heat for 2 minutes.
- Next, add the courgette and mixed peppers. Fry for around 6 minutes until softened, then add the garlic, honey and Cajun spice. Fry for a further minute and season with salt and pepper.
- Add the rinsed rice, passata and stock. Stir to combine and cover with a lid. Leave to cook for 12 minutes (adjust according to your packet time), stirring once halfway.
- Remove the lid and top with mozzarella. Pop under the grill until melted and bubbly (around 8 minutes). Serve with black pepper and dig in!
Nutrition
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