Tomato Rice and Sweet Chilli Salmon

Servings: 2 people

Ingredients

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

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.

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).

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!*

Take your salmon out of the oven, place onto your plate and drizzle with sweet chilli.
Add the rice and any other veggies you'd like.
Enjoy!!