|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), smashed|
|Parsley||1 Tablespoon, chopped|
|Canned tomatoes||375 Milliliter, drained and chopped (1 1/2 Cups)|
|Long grain rice||250 Milliliter, rinsed (1 Cup)|
|Tomato paste||1 Tablespoon|
|Tomato juice||300 Milliliter (1 1/4 Cup)|
|Parmesan cheese||125 Milliliter, grated (1/2 Cup)|
Preheat oven to 350°F (180°C).
Heat oil in ovenproof casserole.
Cook onion, garlic and parsley 2 minutes over medium heat.
Stir in tomatoes and cook 3 minutes over high heat; season.
Mix in rice, tomato paste and juice; bring to boil.
Cover and cook 18 minutes in oven.
About 5 minutes before rice is cooked, stir in cheese with fork.