1 tbsp olive oil
½ red onion, finely sliced
1 courgette, finely chopped
5 sundried tomatoes, chopped
1 clove garlic, finely chopped
big pinch of dried chili flakes
200g pre-cooked wholegrain rice
large handful of baby spinach leaves
½ ball of mozzarella (75g)
Preheat the oven to 200°C (fan 180°C, gas mark 6).
Heat the oil in a small ovenproof frying pan over medium heat. Tip in the onion along with a pinch of salt. Fry for 3 minutes until beginning to soften. Stir in the courgette, sundried tomatoes, garlic, and chili flakes. Fry, stirring regularly, for 5 minutes until the courgette is pretty much cooked.
Add the rice, crumbling it between your fingers as you drop it in along with the passata and about 50ml water. Mix everything together, let the sauce come to the boil, then stir through the spinach.
Take off the heat, break the mozzarella into pieces and dot all over the top of the rice. Bake in the oven for 10 minutes until the cheese is melted and golden.
Carefully remove the pan from the oven (be careful as it will be hot). Let the rice cool for a couple of minutes, then tuck in.