Brazilian recipe
Easy Neapolitan-Style Baked Rice with Cheese and Tomato
A simple and comforting oven-baked rice dish featuring savory beef stock, melted cheese, and fresh tomatoes, perfect for a quick, flavorful meal.
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Ingredients
2 cups long-grain white rice
150g mozzarella cheese, sliced (can substitute with mild cheddar or similar melting cheese)
2 beef stock cubes
2 tablespoons butter
4 ripe tomatoes, thinly sliced
1 teaspoon dried oregano
150g mozzarella cheese, sliced (can substitute with mild cheddar or similar melting cheese)
2 beef stock cubes
2 tablespoons butter
4 ripe tomatoes, thinly sliced
1 teaspoon dried oregano
Where to find ingredients
Rice, canned stock cubes, butter, and dried herbs are found in the pantry aisle of supermarkets. Fresh tomatoes and block mozzarella can be found in the fresh produce and chilled dairy sections respectively.
Preparation method
- Dissolve the beef stock cubes in four cups of boiling water, stirring until fully incorporated.
- Add the rice to the stock mixture and cook over low heat until tender, about twenty minutes.
- Once cooked, stir in the butter and gently fluff the grains with a fork.
- Transfer the rice to a medium baking dish and arrange the tomato slices evenly on top.
- Sprinkle the dried oregano over the tomatoes and cover everything with the mozzarella slices.
- Bake in a preheated oven at 200°C for about ten minutes, or until the cheese is melted and lightly browned.
- Serve hot as a main dish or paired with a fresh side salad.
Observations
This Neapolitan-style rice is a classic comforting dish that brings together simple staples like rice, cheese, and tomatoes. The addition of beef stock cubes enhances the flavour profile, while the cheese and tomato topping creates a creamy, satisfying texture. It is an excellent choice for a busy weekday dinner when you need something quick yet delicious.
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