Mains

My Fav Tomato Rice & Sweet Chilli Salmon

4th May 2020

I used to make this “tomato rice” for myself when I didn’t have the energy to cook properly as you can just chuck everything in and leave it to do its thing. I didn’t really think anyone else would particularly rate it because I didn’t even really know what it was… kind of a risotto, but with regular rice and the addition of tinned tomatoes.

But one night, my boyfriend came home unexpectedly early and all I had made for dinner was this “tomato rice” concoction. There was some spare so he tried it and LOVED it. Charlie now requests it on a weekly basis and its my ‘lazy meal’ so I happily oblige 😉

Its also one of those meals where you can chuck in pretty much any veg that’s justttt starting to go off, so nothing goes to waste in your fridge.

Here goes…

Tomato Rice and Sweet Chilli Salmon

Servings: 2 people

Ingredients

Tomato Rice

Small bowlful of chopped veg - anything and any amount you like. I usually go for about a mugs worth of veg per person (carrots, peppers, green beans and broccoli)
6 cherry tomatoes
1 tsp mixed herbs
Half a stock cube
3 tbsp tomato puree
Mugful of rice - or just less than you'd usually have for 2 portions
Half a tin of tomatoes

Salmon

2 tbsp gluten free soy aka tamari
Squeeze of honey
Squeeze of Sweet Chilli Sauce

Veg on the side – optional!

Whatever you fancy! Corn? Green beans? Peas?

Instructions

Get the rice going!

Chop the cherry tomatoes into halves
Add the cherry tomatoes and bowl of veg to a saucepan. Add the mixed herbs and a dash of oil or water and cook on a medium temp for 5 mins or until just softening.

Time to get the salmon on

Turn the oven to 180oC.
Lay a piece of foil on a baking tray. Place the pieces of salmon on the foil. Sprinkle on the gf soy and honey.
Wrap the parcel up and place into the oven for as long as required (mine usually takes 20-25 mins from fresh).

Finish the rice – it can sit in the pan & off the heat for as long as needed so don't worry if you finish this before the salmon has cooked.

Add the stock cube and tomato puree and mix through.
Add the rice and mix through.
Add 600ml of boiling water and half a tin of tomatoes.
Bring to the boil then immediately reduce to a simmer and keep simmering until the liquid has ALMOST evaporated, stirring regularly. It'll look like the picture.
>When the liquid has almost gone, the rice should be nearly cooked (ie. only have a slight bite to it). If yours is still very, add some more boiling water and keep simmering until you've reached this stage.
>This stage usually takes 15 mins
At that point, put a lid on the pan and remove from the heat. Leave to sit for 5 mins, or until all the liquid has been absorbed.
*Also cook any other veg you'd like!*