Roasted Tomato & Cheddar Rice with Garden Salad Recipe

Preheat the oven to 400°F (200°C).

In a mixing bowl, combine the cooked rice, halved cherry tomatoes, shredded cheddar cheese, olive oil, garlic powder, salt, and pepper.

Transfer the rice mixture into a baking dish and spread it evenly.

Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the tomatoes are slightly charred and the cheese is melted and golden.

While the rice is roasting, prepare the garden salad by combining the mixed salad greens, cucumber, bell pepper, and red onion in a salad bowl.

In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing for the salad.

Once the rice is done, remove it from the oven and let it cool slightly.

Serve the roasted tomato and cheddar rice alongside the garden salad, drizzling the balsamic dressing over the salad.